CHICKEN AND PORCINI STEW
Serves 6
Ingredients:
10g dried porcini mushrooms
30ml (2 tbsp) butter
1 onion, roughly chopped
2 large or 4 small carrots, cut in half lengthways
3 celery sticks, cut into chunks
1 free-range whole chicken
250ml (1 cup) red or white wine
250ml (1 cup) chicken stock
2 bay leaves
250g portabellini mushrooms
125ml (½ cup) fresh cream
Handful fresh parsley, chopped
Method:
Preheat the oven to 180°C. Soak the porcini mushrooms in 150ml hot water for 10 minutes. Heat butter in a casserole and fry onions, carrots and celery until tender. Add the chicken, wine, stock and bay leaves.
Cover and cook in the oven for 1 hour, then remove and add the soaked and fresh mushrooms. Return to oven for a further 45 minutes.
Stir in cream, sprinkle with parsley and serve.