BUTTERMILK BRAISED CHICKEN & MUSHROOMS

WinterMains

Jun 18

Recipe

This a sure-fire way for delicious juicy chicken results, always. Butterfly a chicken and the cooking time reduces compared to a whole bird.

Serves 4

Remove chicken from fridge 30 minutes before cooking. Pre-heat oven to 130°C fan-forced.

Remove chicken from packaging and pat dry with paper towel. To butterfly the chicken, place it breast down on a clean work surface. Using kitchen shears cut along either side of the backbone and remove (reserve backbone for making stock), then turn chicken over and press down to spread out to flatten.

Have ready a large heavy based stove and oven-proof casserole with a tight-fitting lid (such as cast-iron enamel), just large enough to fit the chicken. Heat oil in the casserole over a medium-high heat. Add chicken skin side down, sprinkle flesh side with a teaspoon of salt and cook until golden brown, about 5 minutes. Transfer to a plate. Add the mushroom, shallots and garlic to the casserole and cook for about 5 minutes. Return the chicken to the pan, skin side facing upwards. Pour in the buttermilk and add the herbs, bring to a simmer, cover with a tight fitting lid and place in the oven. Cook for 45 minutes, or until chicken is cooked through when testing with a skewer in between thigh and drumstick, the juices run clear when it’s ready. The buttermilk becomes clear and form curds. Season with salt if needed and a grinding of black pepper.

Cut chicken into portions. Place the dish in centre of table to share, and serve with a leafy salad and crusty bread or rice to sop up the juices.