Name: Braised chicken with hazelnut and chilli paste with a turnip and wild mushroom bake
Total time: 1 h
Yield: Serves 4
Ingredients: vegetable oil; 1 chicken jointed into 8 (or use a mix of thighs and drumsticks); 1 onion roughly chopped; 2 cloves garlic roughly chopped; 1 carrot scrubbed and roughly chopped; 2 sticks celery roughly chopped; 800ml chicken or vegetable stock; 200g blanched hazelnuts toasted; 2 red chillies chopped (seeded if you like it milder); 6 baby turnips halved; 200g wild mushrooms; 3 cloves garlic sliced; 2 sprigs tarragon leaves only; 2 sprigs lemon thyme leaves chopped

vegetable oil

BRAISED CHICKEN

1 chicken
jointed into 8 (or use a mix of thighs and drumsticks)
1 onion
roughly chopped
2 cloves garlic
roughly chopped
1 carrot
scrubbed and roughly chopped
2 sticks celery
roughly chopped
800ml chicken or vegetable stock
200g blanched hazelnuts
toasted
2 red chillies
chopped (seeded if you like it milder)

MUSHROOM BAKE

6 baby turnips
halved
200g wild mushrooms
3 cloves garlic
sliced
2 sprigs tarragon
leaves only
2 sprigs lemon thyme
leaves chopped

Method

step 1
Heat 2 tbsp oil in a casserole pan and brown the chicken pieces on all sides until golden. Take the chicken out and add the onion, garlic, carrot and celery and cook over a medium-low heat in the chicken juice for about 10 minutes until soft.
step 2
Return the chicken to the pan, season everything well and add the chicken stock. Grind the toasted hazelnuts and chilli into a paste in a small blender, add to the pan and give it a good stir. Simmer for 35-40 minutes, stirring from time to time so that it does not stick. The stock and nuts will turn into a thick sauce.
step 3
Heat the oven to 200C/fan 180C/gas 6. Heat 2 tbsp oil in a roasting tin, then add the turnips and season well. Bake for 10 minutes before adding the mushrooms. After a further 10 minutes add the garlic and most of the herbs. Cook for another 2 minutes and serve alongside the chicken with the rest of the herbs scattered over.