TAKES 1 1/4 HOURS
This recipe calls for a bottle of white wine - a whole one. Make sure you don't skimp on the quality, it should be something you'd actually want to drink yourself while leisurely standing by. While you're at it, get a second bottle of the same stuff and enjoy a glass while cooking. Finish the rest off over dinner. As you've already used the same bottle in the dish it should pair beautifully.
The chickens in our counters have led a decent life to full maturity from 70 to 100 days plus for our Botterill chickens. The 100 day chickens in particular need long cooking, but their age delivers fantastic depth of flavour. They are superb and also roast well. If using a shorter-lived chicken, reduce the final cooking time by a third.
From the Meat Book, page 132
1. Preheat the oven to 200C. Brush the inside of a roasting tin with oil, add the chicken in a single layer and place in the oven to brown for 10 minutes. Put the porcini in a bowl and cover with boiling water, then set aside until they are needed.
2. Add the shallots and garlic to the chicken and return to the oven for 5 minutes. Pour in the wine, stock, porcinis and their water, cream, bay, thyme and seasoning, cover snugly with baking parchment, then seal with foil and return to the oven for 30 minutes. Remove the paper and foil and return to the oven for a further 30 minutes.
3. Lift out the chicken joints into a serving dish with slotted spoon. Stir the flour into the cooking juices, then whisk it in. Place the tin over a medium heat and bring to a simmer, stirring. Add more flour if you want a thicker sauce. Sprinkle in the tarragon. Pour the sauce over the chicken and serve with ribbon pasta.
• 1 tbsp olive oil
• 2.5-3kg chicken, jointed
• 6 shallots, peeled and finely diced
• 1 garlic clove, crushed, peeled and finely diced
• 50g dried porcini
• 1 x 750ml bottle of white wine
• 200ml chicken or vegetable stock
• 150ml double cream
• 1 bay leaf
• 1 sprig of thyme
• sea salt
• freshly ground black pepper
• 25g plain flour
• 3 sprigs of tarragon, roughly chopped