- 15g dried porcini mushrooms
- Oil, for cooking
- Plain flour, for dusting
- Salt and freshly ground black pepper
- 8 chicken breasts
- 140g pancetta pieces
- 8-10 small shallots
- Few sprigs of fresh thyme
- Few sprigs of fresh
- rosemary, woody stem removed and leaves finely
- chopped 1 bay leaf
- 1 clove of garlic, squashed
- 150g chestnut mushrooms, wiped and finely sliced
- 2 tbsp flour
- 550ml good red wine
- 400ml chicken stock or vegetable stock (vegetarian option)
- 1 carrot, peeled and chopped into sticks
- 1 handful of fresh parsley, roughly chopped
How to cook:
I found that the best way to take on this recipe is to sort out your measurements first.
First soak the dried porcini mushrooms in a bowl of hot water, leave for 20-30 mins. You’ll need to then drain the mushrooms, saving the liquid for later, just in case it’s needed. Roughly chop the mushrooms, then set aside.
Heat some oil in a sauté pan or frying pan until it is nice and hot.
Season the flour well with salt and pepper. Toss the chicken pieces in the seasoned flour and put half of them in the pan, make sure your pan is big enough, and brown all over. Once the chicken pieces are nicely browned, transfer them to a plate and repeat with the rest of the chicken, then set them aside.
Put the pancetta pieces in the same pan and fry until they are beginning to crisp, then tip them onto the plate with the chicken.
In another pan added a glug of oil and heat. Then add the shallots and fry for a minute or so, add the thyme, rosemary, bay leaf, garlic and the chestnut mushrooms. Cook until the mushrooms begin to soften, adding more oil if needed. Add the flour and stir to mix everything together. Continue to stir, then gradually add the wine together with the stock.
Once all the liquid has been added, return all the chicken pieces and pancetta to the pan along with the reserved porcini mushrooms and cook for 20-25 minutes (40 if they are large pieces), or until the juices of the chicken run clear when a skewer is inserted into the thickest part of the meat, and the meat is cooked. Ten minutes before the chicken is ready, add the carrots.
If the stew is too runny, put a sieve over a bowl, tip the chicken into it, and put the bowl with the liquid in back over the heat (and a plate under the chicken to catch the juices!). Boil like mad to reduce. If there is not enough sauce, add a bit of the reserved porcini soaking liquid and/or some stock and heat through. Serve sprinkled with chopped parsley.
NB. If you are vegetarian, like myself, take another pan and ladle a portion of the liquid in to the new pan, at the end of step 5. Then add your vegetarian substitute, I added veggie sausages, and cook for about 20mins.
Home Cooking Made Easy by Lorraine Pascale is published by HarperCollins, priced £20. Images (C) Myles New, 2011