Italian Chicken with porcini and chestnut mushrooms

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Prep Time      15 minutes 
Cook Time     1 minute 
Total Time     16 minutes 


  • 6 chicken legs
  • 200 g smoked pancetta (the fattier the better)
  • 4 small whole shallots, peeled
  • 4 cloves of garlic, finely sliced
  • 20 g dried porcini mushrooms
  • 400 g chestnut mushrooms, quartered
  • 200 ml dry white wine
  • 4 potatoes, peeled and diced
  • 4 sprigs of fresh thyme
  • 200 g crème fraîche
  • salt and pepper to season


  • Pre-heat the oven to 180C.

    In a cup, put the dried porcini and pour hot water over to soak for 20mins.

    In a cold casserole dish, add 1 tbsp of oil and the pancetta and turn the hob onto medium-high heat. Cook until the fat renders out and the bacon is crispy.

    Take the pancetta out and place in a bowl, leaving the pan of fat on the heat.

  • Now, add the chicken, and shallots. You want the chicken to become golden all over (you may need to do it in batches). Once done, remove everything to the bowl with the pancetta.

    Add the quartered chestnut mushrooms to the pan and then the garlic and cook until a little golden. Then add the wine and let it reduce by half.

  • Add the diced potatoes and stir in then add the chicken, shallots and pancetta (with any juices from the bowl).

    Pour the porcini and it’s water (try to avoid the last gritty dredge) into the pan and throw in some thyme.

    Pop into the oven for an hour or until cooked through, basting every 20mins.

    Approx 5mins before you are done, spoon in the creme fraiche and pop back in the oven for 5mins so the flavours can combine.


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