This perfect change-of-season dinner calls out for an accompanying bowl of creamy polenta or mash and a loaf of warm crusty bread.
Serves: 4
INGREDIENTS
20 grams dried porcini mushrooms
1 cup boiling water
1 tablespoon each olive oil and butter
6 bone-in, skin-on chicken thighs
salt and ground pepper
150 grams streaky bacon, finely chopped
1 large brown onion, thinly sliced
2 teaspoons each tomato paste and whole grain mustard
2 cloves garlic, crushed
½ cup Marsala wine
100 grams mascarpone
½–1 cup chicken stock (I use a stock pot or cube)
4 sprigs thyme
2 bay leaves
METHOD
Preheat the oven to 180°C regular bake.
Combine the mushrooms and boiling water in a bowl and leave to soak for 30 minutes, stirring occasionally.
Heat the oil and butter in a large ovenproof frying pan over a medium heat. Season the chicken well with salt and pepper then add to the pan and brown well on the skin side. Turn over and cook for 1 minute. Transfer to a plate. Don’t wash the pan.
Add the bacon and onion to the pan and cook, stirring occasionally, for 8 minutes, adding a splash of water if the pan is too dry. Stir in the tomato paste, mustard and garlic and cook for 3 minutes, stirring often. Increase the heat and add the Marsala and let it bubble up for a couple of minutes.
Strain the mushrooms through a sieve into a bowl. Finely chop the mushrooms and add to the pan. Stir in the mascarpone, the mushroom soaking water and the stock. Season and bring to the boil. Add the chicken back to the pan along with any resting juices and nestle in the thyme and bay leaves. Cook, uncovered, for about 45–50 minutes or until the chicken is fully cooked.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.