Corn-fed chicken with girolles and warm balsamic vinegar

A simple French supper for two from Simon Rimmer. Crack open a bottle of chilled white wine and enjoy this summer main course
By Simon Rimmer
Corn-fed chicken with girolles and warm balsamic vinegar
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 100 ml extra virgin olive oil
  • 50 g pancetta, chopped
  • 300 g girolles, small and trimmed
  • 200 g chicken, corn-fed
  • 100 ml chicken stock
  • 1 handfuls chervil, chopped to garnish

For the vinaigrette

  • 100 ml groundnut oil
  • 1 lemon juice
  • 25 ml balsamic vinegar
  • 25 ml sherry vinegar
  • 2 spring onions, finely chopped


1. Preheat the oven to 200?C/gas 6. Heat the olive oil in a frying pan and fry the pancetta until crisp. Add the mushrooms and cook for 2 3 minutes.2. Season the chicken with salt and pepper. Heat another frying pan and sear the chicken, skin side down, for 6 minutes. Place the chicken in an ovenproof dish pour the stock over and cook in the oven for 12 minutes. 3. Combine all the ingredients for the vinaigrette, season well and mix together.4. Just before serving, spoon a little vinaigrette into the pan with the pancetta and mushrooms and warm it through. Remaining vinaigrette can be kept in the fridge for 1-2 days and used with other salads.5. Divide the pancetta mix between two plates and place the chicken on top. Garnish with the chervil, to serve.

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