Braised chicken with hazelnut and chilli paste with a turnip and wild mushroom bake
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- vegetable oil
BRAISED CHICKEN
- 1 chickenjointed into 8 (or use a mix of thighs and drumsticks)
- 1 onionroughly chopped
- 2 cloves garlicroughly chopped
- 1 carrotscrubbed and roughly chopped
- 2 sticks celeryroughly chopped
- 800ml chicken or vegetable stock
- 200g blanched hazelnutstoasted
- 2 red chillieschopped (seeded if you like it milder)
MUSHROOM BAKE
- 6 baby turnipshalved
- 200g wild mushrooms
- 3 cloves garlicsliced
- 2 sprigs tarragonleaves only
- 2 sprigs lemon thymeleaves chopped
Nutrition: per serving
- kcal615
- fat45.9g
- saturates4g
- carbs10.2g
- sugars7.7g
- fibre8.7g
- protein35.8g
- salt0.8g
Method
step 1
Heat 2 tbsp oil in a casserole pan and brown the chicken pieces on all sides until golden. Take the chicken out and add the onion, garlic, carrot and celery and cook over a medium-low heat in the chicken juice for about 10 minutes until soft.
step 2
Return the chicken to the pan, season everything well and add the chicken stock. Grind the toasted hazelnuts and chilli into a paste in a small blender, add to the pan and give it a good stir. Simmer for 35-40 minutes, stirring from time to time so that it does not stick. The stock and nuts will turn into a thick sauce.
step 3
Heat the oven to 200C/fan 180C/gas 6. Heat 2 tbsp oil in a roasting tin, then add the turnips and season well. Bake for 10 minutes before adding the mushrooms. After a further 10 minutes add the garlic and most of the herbs. Cook for another 2 minutes and serve alongside the chicken with the rest of the herbs scattered over.
