- Serves: 4
- Cook Time: 1 hour 15 minutes
- Prep Time: 15 minutes
- Effort: easy
- 2-3 tbsp olive oil
- 1 chicken, jointed, skin-on
- 2 cloves garlic, crushed
- 2 sprigs thyme
- 150 g Paris brown mushrooms, halved
- 300 g pumpkin, peeled and chopped into 2cm chunks
- 500 ml chicken stock
- 1 small bunch wild onion, roughly chopped
- 1-2 knobs butter
- 200 g wood ear mushrooms
- wild rice, cooked according to packet instructions, to serve
1. Preheat the oven to 180C/160C fan/gas 4.
2. Heat a few tablespoons of olive oil in a heavy-based ovenproof casserole dish and sear the chicken pieces for 3-4 minutes on all sides, or until golden-brown all over.
3. Add the garlic cloves, thyme and the Paris brown mushrooms. Continue to fry for 1-2 minutes, then add the pumpkin and enough stock to come halfway up the ingredients. Reserve the remaining stock.
4. Cover the casserole with a lid and place into the oven for 40 minutes, or until the chicken is cooked through. Transfer the chicken from the casserole to a warm plate, then cover with foil and set aside to rest.
5. Return the casserole dish to the heat and bring to a simmer. Add the wild onions and cook until tender. Season to taste with salt and freshly ground black pepper.
6. In a separate pan, heat a knob or two of butter in a small pan with about 100ml of the reserved chicken stock. Add the wood ear mushrooms and gently braised until tender.
7. To serve, spoon the cooked wild rice onto plates and arrange the chicken pieces on top. Pour the wild onion sauce over and spoon over the braised wood ear mushrooms.
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