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Braised chicken with hazelnut and chilli paste with a turnip and wild mushroom bake

Braised chicken with hazelnut and chilli paste

Braised chicken with hazelnut and chilli paste with a turnip and wild mushroom bake

Name: Braised chicken with hazelnut and chilli paste with a turnip and wild mushroom bake
Total time: 1 h
Yield: Serves 4
Ingredients: vegetable oil; 1 chicken jointed into 8 (or use a mix of thighs and drumsticks); 1 onion roughly chopped; 2 cloves garlic roughly chopped; 1 carrot scrubbed and roughly chopped; 2 sticks celery roughly chopped; 800ml chicken or vegetable stock; 200g blanched hazelnuts toasted; 2 red chillies chopped (seeded if you like it milder); 6 baby turnips halved; 200g wild mushrooms; 3 cloves garlic sliced; 2 sprigs tarragon leaves only; 2 sprigs lemon thyme leaves chopped

Olia Hercules

Published: September 16, 2016 at 9:12 AM

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Serves 4

Easy

Total time: 1 hr

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Olia Hercules takes the rich, colourful pickings of an autumn harvest and adds an Eastern European twist to create this warming chicken dish

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Alternatives

Complete the dish

Try Olia Hercules's eastern European chicken recipe then check out her potato and marrow back, Georgian hake and buckwheat tarts.

Ingredients

Nutrition

vegetable oil

BRAISED CHICKEN

1 chicken

jointed into 8 (or use a mix of thighs and drumsticks)
1 onion

roughly chopped
2 cloves garlic

roughly chopped
1 carrot

scrubbed and roughly chopped
2 sticks celery

roughly chopped
800ml chicken or vegetable stock
200g blanched hazelnuts

toasted
2 red chillies

chopped (seeded if you like it milder)

MUSHROOM BAKE

6 baby turnips

halved
200g wild mushrooms
3 cloves garlic

sliced
2 sprigs tarragon

leaves only
2 sprigs lemon thyme

leaves chopped

Nutrition: per serving

kcal615
fat45.9g
saturates4g
carbs10.2g
sugars7.7g
fibre8.7g
protein35.8g
salt0.8g

Method

step 1

Heat 2 tbsp oil in a casserole pan and brown the chicken pieces on all sides until golden. Take the chicken out and add the onion, garlic, carrot and celery and cook over a medium-low heat in the chicken juice for about 10 minutes until soft.
step 2

Return the chicken to the pan, season everything well and add the chicken stock. Grind the toasted hazelnuts and chilli into a paste in a small blender, add to the pan and give it a good stir. Simmer for 35-40 minutes, stirring from time to time so that it does not stick. The stock and nuts will turn into a thick sauce.
step 3

Heat the oven to 200C/fan 180C/gas 6. Heat 2 tbsp oil in a roasting tin, then add the turnips and season well. Bake for 10 minutes before adding the mushrooms. After a further 10 minutes add the garlic and most of the herbs. Cook for another 2 minutes and serve alongside the chicken with the rest of the herbs scattered over.

Authors

Olia Hercules writing at a kitchen table with lace curtains in the background

Olia Hercules

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