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Braised chicken with white wine, smoked pork and mushrooms
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Prep Time:
20 minutes
Cook Time:
105 minutes
Total Time:
125 minutes
Impress your dinner guests with savory braised chicken cooked with speck, mushrooms, and potatoes. Satisfaction guaranteed!
Ingredients:
  • 3 garlic cloves, peeled
  • 1 large (about 2.2 kg) whole fresh chicken
  • 1 bunch fresh thyme
  • 150g speck or kaiserfleisch (see note), cut into 1cm-wide strips
  • 12 small brown onions, peeled
  • 250ml (1 cup) white wine
  • 125ml (1/2 cup) chicken style liquid stock
  • 12 baby coliban (chat) potatoes
  • 250g small mushrooms, trimmed
Instructions:
  • Preheat your oven to 180°C. Rinse the chicken thoroughly inside and out with cold water, then dry it gently with paper towels. Stuff the chicken cavity with 1 garlic clove and 3 thyme sprigs, then tie the legs together with kitchen string. Season the chicken generously with salt and pepper, and finely chop the remaining garlic.
  • In a large non-stick frying pan, heat 1 tablespoon of oil until shimmering. Add the chicken, skin side down, and sear for 5 minutes until golden brown all over. Move the chicken to a spacious roasting pan and season with half of the remaining thyme.
  • Add the speck or kaiserfleisch and onions to the frying pan. Sauté for 4 minutes until lightly browned, stirring occasionally. Stir in the remaining garlic and cook for 30 seconds until fragrant. Pour in the wine and add the rest of the thyme. Bring to a boil, then reduce heat and simmer for 2 minutes. Lastly, add the stock and simmer for an additional 2 minutes.
  • After blending the wine mixture, gently pour it into the roasting pan. Let it bake for 45 minutes. Once this time is up, elegantly place the potatoes around the chicken and bake for an additional 35 minutes.
  • Heat the rest of the oil in a large frying pan over medium-high heat. Sauté the mushrooms, stirring occasionally, for 3 minutes or until they are lightly browned.
  • Place the mushrooms in the roasting pan and bake for an additional 10 minutes, or until the vegetables are tender and the chicken thigh juices run clear when pierced. Cover with foil, let rest for 10 minutes, and then serve.

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