Forest Roast Chicken
Forest Roast Chicken



  • 100ml rapeseed oil
  • 1 large chicken, jointed into 8
  • Salt and pepper
  • 200g bacon lardons
  • 200g shallots, peeled and halved
  • 1 garlic bulb, halved horizontally
  • 500g wild mixed mushrooms
  • 50g butter
  • 50ml madeira or other fortified wine
  • 500ml chicken stock
  • 200ml heavy cream
  • 1 bunch of fresh tarragon
  • 1 small truffle or a dash of black truffle oil
  • Add half the oil to a hot pan. Season the meat, and add the chicken pieces to the pan and fry until deep golden-brown all over.
  • Heat a large casserole and add 2 tbsp of oil, then fry the lardons until crisp. Add the shallots and garlic and cook until coloured. Add the chicken pieces to the casserole. Fry the mushrooms in butter for 4 minutes, add the madeira, stock, cream, and tarragon, then season to taste and gently mix to combine. Simmer the chicken in the sauce for 20 mins, then serve in bowls covered in the sauce and shavings or dashes of truffle.
1 hr
4 serving

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