Creamy chicken & porcini mushroom stew

The winning combination of chicken and mushrooms make this a one-pot dish great for easy entertaining. If you can't get porcini or portabellini mushrooms, use dried shiitake mushrooms and button mushrooms instead

Serves 6

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Ingredients:

30ml (2 tbsp) butter

1 onion, roughly chopped

2 large or 4 small carrots, cut in half lengthways

3 celery sticks, cut into chunks

1 free-range whole chicken

250ml (1 cup) red or white wine

250ml (1 cup) chicken stock

2 bay leaves

250g portabellini mushrooms

10g dried porcini mushrooms, soaked in 150ml water for 10 minutes

125ml (½ cup) fresh cream

Handful fresh parsley, chopped

Method:

1) Preheat the oven to 180ºC.

2) 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.

3) Remove from the oven and add the soaked and fresh mushrooms. Return to oven for a further 45 minutes.

4) Stir in cream, sprinkle with parsley and serve.