Mushroom Chicken with Port


30ml good olive oil
15ml butter
1 red onion, chopped
350g mixed mushrooms
6 free-range chicken thighs
6 free-range chicken drumsticks
75g dried porcini mushrooms, soaked in warm water
500ml chicken stock
250g pitted black olives
4 sprigs fresh rosemary
125ml cream
30ml full-bodied port
15ml butter
a small handful shimeji mushrooms for garnishing
salt and freshly ground black pepper to taste
If you are looking for a recipe that can feed a crowd, this is the one. Just multiply the ingredients! I enjoy serving this dish with either brown rice or spelt.


1.In a large casserole dish, heat the olive oil and butter together then fry the onion until it is soft and translucent. Add the mixed mushrooms and braise them over a high heat until they are completely cooked and caramelised. Add a little extra butter if necessary.
2.Add the chicken pieces to the casserole and brown them well on both sides.
3.Add the dried mushrooms with liquid, stock, olives and rosemary to the casserole. Cover and simmer for about 15 minutes.
4.Remove the lid, add the cream and turn up the heat. Allow the sauce to reduce while cooking the chicken for about 45 minutes or until it is tender and the sauce has a thick, creamy consistency. Pour in the port and cook for another 5 minutes. Lift the chicken pieces carefully with a slotted spoon onto a warm serving platter.
5.Melt the butter in a small pan until it has browned slightly, add the shimeji mushrooms and cook them over a high heat until they are well browned. Season lightly.
6.Remove the rosemary twigs, reduce the sauce a little more if necessary, then pour it over the chicken. Add the browned mushrooms and butter as a rich garnish and serve.

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