Expecting guests for dinner? This delicious braised chicken with speck, mushrooms and potatoes will satisfy even the hungriest of eaters.
Ingredients
- 1 large (about 2.2 kg) whole fresh chicken
- 3 garlic cloves, peeled
- 1 bunch fresh thyme
- 2 tablespoons olive oil
- 150g speck or kaiserfleisch (see note), cut into 1cm-wide strips
- 12 small brown onions, peeled
- 250ml (1 cup) white wine
- 125ml (1/2 cup) Massel chicken style liquid stock
- 12 baby coliban (chat) potatoes
- 250g small mushrooms, trimmed
Method
- Step 1Preheat oven to 180°C. Rinse the chicken inside and out under cold running water. Pat dry with paper towel. Place 1 garlic clove and 3 thyme sprigs in the chicken cavity. Tie legs together with unwaxed white kitchen string. Season chicken with salt and pepper. Finely chop remaining garlic.
- Step 2Heat 1 tablespoon of oil in a large non-stick frying pan. Add the chicken, breast-side down, and cook, turning occasionally, for 5 minutes or until browned. Transfer to a large roasting pan. Sprinkle with half the remaining thyme.
- Step 3Add the speck or kaiserfleisch and onions to the frying pan. Cook, stirring often, for 4 minutes or until lightly browned. Add the remaining garlic and cook for 30 seconds or until aromatic. Add the wine and the remaining thyme. Bring to the boil. Reduce heat to medium. Simmer for 2 minutes. Add the stock and simmer for a further 2 minutes.
- Step 4Pour the wine mixture into the roasting pan. Bake for 45 minutes. Arrange the potatoes around the chicken. Bake for 35 minutes.
- Step 5Meanwhile, heat the remaining oil in a large frying pan over medium-high heat. Add the mushrooms and cook, stirring, for 3 minutes or until lightly browned.
- Step 6Add the mushrooms to the roasting pan. Bake for a further 10 minutes or until the vegetables are tender and the juices run clear when the thickest part of the chicken thigh is pierced with a skewer. Cover with foil. Set aside for 10 minutes to rest. Serve.
- Low carb
- Low sugar
- Lower gi
Nutrition
3085 kj
Energy
40g
Fat Total
12g
Saturated Fat
7g
Fibre
58g
Protein
197mg
Cholesterol
534.55mg
Sodium
9g
Carbs (sugar)
30g
Carbs (total)
All nutrition values are per serve
Notes
Speck and kaiserfleisch are types of smoked pork – look for them in the deli section. If they’re unavailable, use bacon instead. Carve the chicken and divide among wide shallow serving bowls with the vegetables. Spoon over any pan juices to serve.
- Author: Cynthia Black
- Image credit: Steve Brown
- Publication: Australian Good Taste
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