Ingredients
| 20g dried porcini mushrooms, rinsed | |
| 4 chicken leg and thigh pieces, bone-in or 1 whole chicken, quartered | |
| 2 tablespoons flour | |
| 3 tablespoons olive oil | |
| 1 onion, finely chopped | |
| 2 large (500g) floury potato such as Agria, cut in 3cm cubes | |
| 450g baby carrots, trimmed or 3-4 medium carrots, thickly sliced | |
| 250g Swiss brown or button mushrooms, halved | |
| ¼ cup chopped parsley | |
| 3 tablespoons chopped fresh tarragon, or 1 teaspoon dried | |
| ½ cup chicken stock |
I love a tray bake for ease and the way the flavours all meld so beautifully – especially great with a mushroom such as porcini, which is rich and bursting with umami. As you need to fry the chicken pieces and then the veges before they go into the roasting dish, you need a large frying pan. If you don’t have one big enough, you can fry in batches, but make sure you mix up the batches of vegetables in the roasting dish as the first batch will have more flavour from the chicken.
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Instructions
| 1. | Heat the oven to 180°C fan bake. |
| 2. | Put the porcini in a bowl and cover with 125ml hot water. |
| 3. | Soak for 15 minutes then drain, reserving the soaking liquid. |
| 4. | Chop porcini roughly and set aside. |
| 5. | Dust the chicken pieces with the flour and season with salt and pepper. |
| 6. | Heat 2 tablespoons of oil in a large frying pan over a medium-high heat and brown the chicken for about 5 minutes, then place in a large roasting dish. |
| 7. | Add the remaining oil to the pan, add the onion and a sprinkle of salt and cook for 5 minutes over a medium heat. |
| 8. | Add the potato and carrot, season well with salt and pepper, cover and cook for 10 minutes, stirring occasionally. Tip these into the roasting dish. |
| 9. | Add the fresh mushroom, porcini, parsley (reserve a little for garnish if you like) and tarragon to the pan and toss around to coat in remaining oil then add to the roasting dish. |
| 10. | Deglaze the pan by adding the stock and reserved porcini liquid and letting it bubble up, scraping the base of the pan with a wooden spoon. |
| 11. | Pour this over the chicken and vegetables. Bake for 40 minutes until golden. |
| 12. | Garnish with a little chopped parsley if you wish. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles