THE SLOW BURN
POT AU FEU-INSPIRED EXOTIC MUSHROOM-AND-SAGE CHICKEN
“I can’t get enough of the clean flavours of this light, brothy stew. I bake the sweet potatoes separately to prevent their flavour from being overwhelmed by any extra veggies I decide to add. You can use any leftover cooked vegetables but place them in serving bowls and ladle over your chicken and mushrooms.”
“The idea is to let the oven or stove do all the hard work for you”
Serves 6
EASY
Preparation: 30 minutes
Cooking: 1 hour 20 minutes
Woolworths exotic mushrooms 1 x 300 g punnet, sliced
olive oil 2 T
garlic 1 head, halved horizontally
small red onions 4, quartered
whole free-range chicken 1 sage 5 g
Woolworths organic chicken stock 2 litres
sea salt and freshly ground black pepper, to taste
baked baby sweet potatoes, for serving
Fry the Place the whole chicken in the saucepan, with half the mushrooms and half the sage, then pour over the chicken stock. Add more water if necessary so the chicken is completely submerged. Simmer over a low heat for 45 minutes to 1 hour, or until the chicken is cooked through. Remove the chicken from the broth, cover with foil and set aside. Simmer the broth for 10 minutes, then remove the skin from the chicken. Portion the chicken and shred the meat. Return the meat to the broth. Serve with the mushrooms, sage and sweet potatoes.
