POT AU FEU-INSPIRED EXOTIC MUSHROOMAND-SAGE CHICKEN

“You can use any leftover veg you have for this, just dish it up and then spoon over the broth, chicken and mushrooms. Cook's tip: Bake the sweet potatoes separately so their flavour isn't overwhelmed by the other veg."

Serves 6

EASY

Preparation: 30 minutes Cooking: 1 hour 20 minutes

Woolworths exotic mushrooms

1 x 300 g punnet, sliced olive oil 2T garlic 1 head, halved horizontally small red onions 4, quartered whole free-range chicken 1 sage 5g

Woolworths organic chicken stock 2 litres sea salt and freshly ground black pepper, to taste baked baby sweet potatoes, for serving

1 Fry the mushrooms in the oil in a saucepan large enough to hold the chicken until golden, then drain on kitchen paper. In the same pan, gently fry the garlic, cut side down, until golden and fragrant, then add the onions and fry for 3–4 minutes. 2 Place the whole chicken in the saucepan with half the mushrooms and half the sage, then pour over the chicken stock. Add more water if necessary so the chicken is completely submerged. Simmer over a low heat for 45 minutes to 1 hour, or until the chicken is cooked through. 3 Remove the chicken from the broth, cover with foil and set aside. Simmer the broth for 10 minutes, then remove the skin from the chicken. 4 Portion the chicken and shred the meat. Return the meat to the broth. Serve with the mushrooms, sage and sweet potatoes. DAIRY-FREE, WHEAT- AND GLUTEN-FREE WINE: Catherine Marshall Pinot

Noir 2018