20 grams dried porcini mushrooms, or other dried mushrooms
1 x size 16 free-range chicken
sea salt and freshly ground pepper
15 grams butter
150 grams bacon cut into cubes
2-3 leeks, cut into 3 cm pieces
large handful thyme sprigs
1 cup cider
1 tablespoon wholegrain mustard
2-3 tablespoons cream
Preheat the oven to 170°C. Soak the porcini in 150 ml boiling water.
Pat the chicken dry with kitchen paper and remove any giblets. Season it generously with salt and pepper.
Melt the butter in a large, heavy-bottomed casserole dish which will fit the chicken snugly. Brown the chicken gently on each side, using a couple of large wooden spoons to move it around. Carefully remove the chicken from the pan and set aside.
Drain the liquid from the mushrooms, reserving it, and roughly chop the mushrooms. Add the bacon to the pan and cook until golden then add the leeks, mushrooms and thyme. Sauté for a further 3-4 minutes before carefully returning the chicken to the pan. Pour over the mushroom liquid and cider. Bring to the boil then immediately reduce to a simmer.
Cover the pan and place in the oven for 45 minutes-1 hour or until the chicken is cooked and juices run clear when a knife is inserted into the thickest part. Remove the chicken from the pan, cover with foil and keep warm in a low oven.
Place the pan back over the hob and bring to the boil. Add the mustard and cream and simmer until the sauce just coats the back of a spoon. Garnish the chicken with extra thyme leaves and serve immediately with the sauce and crusty bread.