Chicken casserole with two types of bolete

Chicken casserole with two types of bolete

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

Chicken may be the most popular meat in the world, but very often it lacks flavour because it has been battery-raised. For this recipe you have to find the most wonderful chicken, organic and, if possible, reared outdoors. The two boletes will provide an irresistible combination to enjoy with some good friends. Bear in mind, though, that while the orange birch bolete always blackens when cooked, the cep remains immaculately white.

Ingredients

Quantity Ingredient
350g mixed fresh ceps and orange birch boletes, cleaned weight
600g boneless chicken pieces
plain flour, for dusting
6 tablespoons olive oil
1 medium onion, finely chopped
55g butter
300g tomato pulp
pinch nutmeg, freshly grated
1 sprig thyme
2 tablespoons parsley, chopped
150ml dry white wine
salt, to taste
pepper, to taste

Method

  1. Clean and slice the mushrooms. Dust the pieces of chicken in flour and fry them in the oil until brown all over. Put to one side.
  2. Add the onion and butter to the oil, along with the sliced mushrooms, and fry for a minute or two. Add the tomato pulp, nutmeg, thyme and parsley and cook for a further 2 minutes. Add the wine, salt and pepper.
  3. Return the chicken to the pan, along with any juices, and cook together for a further 15 minutes. Serve with rice.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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