- Free range chicken,
- thighs and legs ( 8 pieces)
- 6 large porcini mushrooms,
- sliced in half
- 1 juicy lemon,
- sliced into rings (1 cm thick)
- 4 garlic cloves,
- squashed in their skin
- Handful of sage leaves
- Good grindings of NoMU Plucked
- NoMU Just Pepper Grinder
- NoMU Just Salt Grinder
- Sprinkling of sugar
- Extra virgin olive oil
- 125 ml white wine
- 125 ml prepared NoMU Chicken Stock
- 60 ml salted butter
Lemony chicken with porcini mushrooms
The flavours here work really well together. If you have any leftovers, like I did,
you can make a fantastic risotto (see recipe mailer # 8 for the method).
Preheat the oven to 180°C.
In a deep baking tray, arrange the chicken pieces, lemon slices, sage and squashed garlic. Pour the olive oil, white wine and chicken stock over the chicken pieces. Place a knob of butter onto each piece of chicken. Give a generous grind of NoMU Plucked over the chicken and season with salt and pepper to taste. Sprinkle sugar over each lemon slice.
Place the tray in the oven. After 30 min of cooking time, remove the tray from the oven, and add the mushrooms. Remember to baste chicken at this point with some of the sauce in the tray. Cook for a further 20 min in the oven. To test if the chicken is done, insert a skewer into the thickest part of the leg - if the juices run clear then the chicken is ready. Arrange the chicken on a serving platter, spooning all the left-over sauce from the tray over the chicken. Serve immediately.
Serves 4.
Wine suggestions
When used for dishes that have been roasted, lemon takes on a deliciously caramelised flavour. Once again, the citrus notes of chardonnay make it a prime candidate. The Muldersbosch Barrel Fermented Chardonnay always does a fine job.
