Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Braised chicken with hazelnut and chilli paste with a turnip and wild mushroom bake
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- vegetable oil
BRAISED CHICKEN
- 1 chicken, jointed into 8 (or use a mix of thighs and drumsticks)
- 1 onion, roughly chopped
- 2 cloves garlic, roughly chopped
- 1 carrot, scrubbed and roughly chopped
- 2 sticks celery, roughly chopped
- 800ml chicken or vegetable stock
- 200g blanched hazelnuts, toasted
- 2 red chillies, chopped (seeded if you like it milder)
MUSHROOM BAKE
- 6 baby turnips, halved
- 200g wild mushrooms
- 3 cloves garlic, sliced
- 2 sprigs tarragon, leaves only
- 2 sprigs lemon thyme, leaves chopped
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.
