Chicken and porcini stew Ingredients10g dried porcini mushrooms30ml (2 tbsp) butter1 onion, roughly chopped2 large or 4 small carrots, cut in half lengthways3 celery sticks, cut into chunks1 free-range whole chicken250ml (1 cup) red or white wine250ml (1 cup) chicken stock2 bay leaves250g portabellini mushrooms125ml ( cup) fresh creamHandful fresh parsley, choppedMethodPreheat the oven to 180ºC. Soak the porcini mushrooms in 150ml hot water for 10 minutes. Heat butter in a casserole and fry onions, carrots and celery until tender. Add the chicken, wine, stock and bay leaves. Cover and cook in the oven for 1 hour, then remove and add the soaked and fresh mushrooms. Return to oven for a further 45 minutes. Stir in cream, sprinkle with parsley and serve. Serves 6 - Jules Mercer..