Forest chicken

Every now and again I get a post on my facebook wall like this:

fb psot


To see the recipe, follow this link:

I’d recommend watching the video, this is a really nice and easy recipe and perfect for a warming dinner now that Autumn has properly set in.

Because online links sometimes change (although not as much as they used to), I’ve copied and pasted the recipe below. I didn’t have any truffles so while they’re the star or James Martin’s dish, they were significantly lacking in mine. The stew was still very flavoursome with the lardons and mixture of mushrooms (I used wild, chestnut and closed cup).

forest chicken



Preparation method

  1. Add half the oil to a large hot pan.
  2. Season the chicken pieces with salt and pepper. Add to the pan and fry until deep-golden brown, then turn over and repeat on the other side.
  3. Heat a large casserole or heavy based pan until hot then add two tablespoons of oil. Fry the lardons until crisp, then add the shallots and garlic and cook until coloured.
  4. Transfer the chicken to the casserole. In the same frying pan, fry the mushrooms in the butter for 3-4 minutes. Add the Madeira, stock, cream and tarragon. Season to taste with salt and freshly ground black pepper.
  5. Pour the sauce over the chicken and simmer for 15-20 minutes.
  6. To serve, pile the chicken in a serving bowl, cover in sauce and shave over the truffle.

Published by

Christina Hunter

I'm a personal trainer who loves to cook and eat so I started a blog to share my food, recipes and experiences.

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