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Baked Chicken with Pancetta, Porcini and Potatoes

Baked Chicken with Pancetta, Porcini and Potatoes

© Ray McVinnie 2015

Baked Chicken with Pancetta, Porcini & Potatoes

Serves 6

2 Tbsp extra virgin olive oil (EVO)
1 onion, finely chopped
1 carrot, finely diced
1 stick celery, thinly sliced
3 cloves garlic, finely chopped
20g dried Gigante porcini , soaked for 20 minutes in 250ml hot water, then drained (reserving the liquid), squeezed and chopped
100g Pancetta Stagionata , diced into 2cm cubes
150ml dry white wine
4 free range whole chicken legs, cut into drumsticks and thighs
900g Agria potatoes, peeled and cut into 4cm chunks
½ cup black muscat raisins
4 wedges Julie Le Clerc preserved lemon , diced into 1cm cubes
500ml Sabato chicken stock
2 sprigs rosemary
3 handfuls rocket leaves
Giusti Riccardo balsamic , to serve

Preheat the oven to 200°C

Heat the EVO in a frying pan over moderate heat and add the onion, carrot, celery, garlic, porcini, and pancetta. Fry gently without browning for about 10 minutes or until the onion is soft. Add the wine, turn up the heat and let the wine bubble for 1 minute. Remove from the heat and reserve.

Scatter potatoes over the base of a roasting pan. Spread the onion mix, raisins and preserved lemon over the potatoes and arrange the chicken pieces, skin side up, on top. Mix the chicken stock with the liquid you have reserved from soaking the porcini and pour the stock mixture over the chicken before topping with sprigs of rosemary. Place in the oven for 1 hour or until browned.

Serve the chicken and vegetables with some of the broth and some rocket leaves. Drizzle each portion with a little balsamic vinegar before serving.


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