Pot-Roast Chicken with Red Wine and Wild Mushrooms

Name: Pot-Roast Chicken with Red Wine and Wild Mushrooms
Yield: Serves 4
Ingredients: 300-400 g mixed mushrooms, such as chestnut, oyster and shiitake, chopped; 1 bay leaf; 1 tsp fresh oregano; 50 g crème fraîche; 25 g unsalted butter; olive oil; salt and freshly ground black pepper; 1.6kg free-range organic chicken; 150 ml chicken stock; 8 garlic cloves, peeled; 150 ml red wine; 2 tsp fresh oregano, for sprinkling

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Secret of Spice

By Tonia Buxton

Published 2019

About

This succulent and moist chicken stew is a really simple and delicious dish.

Ingredients

1.6kg free-range organic chicken
olive oil
salt and freshly ground black pepper
150

Main course
Gluten-free

Method

Preheat the oven to 180°C/350°F/Gas Mark 4. Have a large lidded casserole, at least 2.5 litres capacity, ready.

Heat a medium frying pan over a high heat. Using your hands, lightly coat the chicken with oil. Season with salt and pepper, then add the chicken to the pan and brown