Braised chicken with mushrooms

We've used Swiss brown and king brown mushrooms here because they retain a nice al dente texture when cooked. Serving the chicken with a side of our Hasselback potatoes makes for an excellent main course.

You'll need

2 tbsp olive oil or lard 1 chicken (about 1.2kg), jointed 3 large golden shallots 250 ml aromatic white wine, such as pinot gris 300 gm mushrooms, such as Swiss brown and king brown, coarsely chopped 1 rosemary sprig, plus extra to serve 2½ tbsp crème fraîche, or to taste


  • 01
  • Heat 2 tsp olive oil or lard in a casserole over medium-high heat, add chicken and brown all over (6-8 minutes), then set aside. Add shallot to casserole and sauté until golden brown (6-8 minutes). Deglaze casserole with wine, scraping up the caramelised bits on the base, then return chicken to casserole. Cover with a lid or foil, reduce heat to low and braise, turning chicken occasionally, until cooked through (40-45 minutes).
  • 02
  • Meanwhile, heat remaining oil or lard in a frying pan over high heat, add mushrooms and rosemary, and sauté until golden and tender (2-4 minutes). Season to taste.
  • 03
  • Dollop crème fraîche onto chicken and allow it to melt down to form a sauce, moving chicken around a little to help it meld. Check seasoning, top with mushrooms and extra rosemary and serve.

At A Glance

  • Serves 6 - 8 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Classic chardonnay or pinot noir, or both

Featured in

May 2017

You might also like...

Autumn recipes


Tempered chocolate

Braising recipes


Chocolate cremeux with caramel

Italian recipes


Roast trout with green lentil and warm bacon dressing

Fast autumn recipes


O Tama Carey's pipis with bay leaves and gentle curry sauce

Chocolate recipes


O Tama Carey's fresh kefir curd with kithul, roasted coconut and apple

Apple recipes


Panettone, ricotta and peach cake

Autumn vegetarian recipes


Saltimbocca alla Romana

Almond recipes


conversion tool