- 8 free-range chicken pieces
- Sea salt
- ¼ cup flour
- Extra virgin olive oil
- 2 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 100g Portobello mushrooms, diced
- 1 tsp freshly ground roast rub
- a splash of brandy, white wine, verjuice or water
- juice of half a lemon
- 1 tbsp chicken stock
- 150g Portobello mushrooms, quartered
- knob of butter
- ¼ cup roughly chopped Italian parsley
- zest of one lemon
- 1 heaped tbsp crème fraîche
- Black pepper
Preheat the oven to 200°C.
Lightly season chicken pieces with salt and dust with flour, shaking off the excess. Heat a Le Creuset buffet casserole, add 2 tbsp olive oil and fry the chicken until browned on all sides. Remove from the casserole and set aside.
Add the shallots to the casserole and sauté until translucent. Add the garlic, diced mushrooms and roast rub seasoning and fry for up to 2 minutes. Add brandy, wine, verjuice or water to deglaze the casserole, and allow the alcohol, if using, to cook off.
Place the chicken, skin-side up, back in the pan and pour over the lemon juice. Carefully pour the stock around the chicken pieces, being careful not to pour it over the skin. Bring to the boil, then bake in the oven for 30 minutes.
Heat another pan over high heat, add a splash of olive oil and fry the mushroom quarters until golden brown but still firm. Add the butter and allow to melt. Add the parsley and lemon zest and immediately remove from the heat. Season with salt and set aside.
Remove the chicken from the oven, transfer to an ovenproof plate and place it in the switched-off oven to keep warm. Place the casserole over high heat, bring to the boil and simmer to reduce the sauce by half. Stir in the crème fraîche and a grinding of black pepper. Place the chicken pieces in the sauce and simmer for another minute. Adjust the seasoning to taste and serve hot with lots of sauce and the lemony parsley mushrooms. Absolutely delicious with brown rice and crisp greens.