Name: Chicken, celery, porcini and potato
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 150 gram dried porcini mushrooms; 4 chicken marylands; 1 cup chopped celery; 2 teaspoon fennel seeds; 7 potatoes, peeled and cut into thick slices; 3 clove garlic, sliced; 1 tablespoon fresh rosemary, chopped; 200 millilitre chicken stock; 250 millilitre dry white wine

Ingredients

150 gram dried porcini mushrooms

4 chicken marylands

1 cup chopped celery

2 teaspoon fennel seeds

7 potatoes, peeled and cut into thick slices

3 clove garlic, sliced

1 tablespoon fresh rosemary, chopped

200 millilitre chicken stock

250 millilitre dry white wine

Method

1.Cover dried mushrooms with boiling water and leave to infuse for 5 to 10 minutes. Take out mushrooms with a slotted spoon and strain the liquid through a muslin cloth to remove grit. Put liquid and mushrooms aside.

2.Preheat oven to 180°C on fan bake.

3.Cut drumsticks off the Maryland pieces and halve the thighs. Score drumsticks several times and place all the chicken into a baking dish.

4.Scatter celery and fennel seeds around chicken. Then add the potatoes, reserved mushroom pieces, garlic and fresh rosemary.

5.Cover chicken with stock, wine and the reserved mushroom water.

6.Bake, uncovered, for 45 minutes. Remove from oven and drain most of the liquid into a saucepan. Reduce to about ¾ cup of liquid. Return chicken to the oven and cook about 15 to 20 minutes longer, or until the chicken is cooked.

7.Pour over the reduced stock and serve with a crisp salad and green vegetables.

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Ingredients

Method

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