Chicken with nut sauce, roasted turnip and wild mushrooms
Inspired by chef Olia Hercules, we transformed the colorful autumn harvest into a delicious dish with an Eastern European twist. The result is aromatic, warming, and full of flavor.
Ingredients · Servings For 4 people
- 4 tbsp vegetable oil
- 1 piece chicken
- 1 onion
- 2 cloves garlic
- 1 piece carrot
- 2 stalks celery
- 800 ml chicken broth
- 200 g hazelnuts
- 2 pcs chili pepper
- 6 pcs of guides
- 200 g wild mushrooms
- 3 cloves garlic
- 2 sprigs tarragon
- 2 sprigs thyme
Method · 1 h 27 min
- Heat 2 tablespoons of oil in a large heavy-bottomed pan and brown the chicken pieces on all sides until golden brown. Remove the chicken from the pan and add the onion, garlic, carrots and celery. Cook over medium heat for about 10 minutes, stirring occasionally, until softened.
- Return the chicken to the pan, season with salt and pepper and pour in the stock. Grind the roasted hazelnuts and chilli together in a small blender or food processor to a paste. Add the paste to the pan with the chicken and vegetables and mix well with the stock. Let it bubble on the stove for 35-40 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pot.
- Preheat the oven to 200°C (fan 180°C). Pour 2 tablespoons of oil into a baking dish and let it heat up in the oven. Add the turnips to the baking dish and season with salt. Bake for 10 minutes then add the mushrooms – cut the smaller ones whole and the larger ones into pieces. After another 10 minutes, add the garlic slices and most of the herbs (reserve a little for decoration). Bake for 2 minutes then remove from the oven. Serve with the chicken, sprinkled with the remaining herbs.