Thursday, 13 January 2011

Chicken stew with wild mushrooms and herb roasted potato wedges

Growing up I hated to go out picking mushrooms and berries in the forest. I couldn't think of anything more boring. The fact that I would usually get lost as well didn't help. Still, to have a freezer full of treasures like chanterelles is an amazing thing. When I came back from Sweden after Christmas I got lots of chanterelles from my mum. My grandmother makes an amazing chicken stew with chanterelles and morels that inspired this recipe.

If you're not lucky enough to have a mum giving you wild mushrooms, you can find canned and dried wild mushrooms in well-stocked grocery stores and delicatessen. The great cafe/store Scandinavian kitchen on Great Titchfield street usually also have canned chanterelles. If you haven't been there, I really recommend it. They've got the sweetest staff, and always have lots of tasty Scandinavian sandwiches and cakes. I have to admit though that I mostly go there to feed my addiction to salty liquorice...

Chicken stew with wild mushrooms and herb roasted potato wedges (4 portions)
400 g chicken fillets, cut in 2 x 2 cubes
1 large yellow onion, finely chopped
4-5 garlic cloves, finely chopped
200 g smoked bacon, finely chopped
200 g frozen black chanterelles (thanks mum!)
200 g chanterelles, canned
200 g morels, canned
5 juniper berries, crushed
1 tbsp blackcurrant jelly or jam
1 tbsp dried thyme
1 tbsp light soy sauce
2 dl half-fat creme fraiche
2 dl milk
olive oil
salt and pepper

Herb roasted potato wedges
1 kg potatoes, peeled and cut in wedges
4 garlic cloves, finely chopped
1 tbsp coarse salt
1 tbsp dried thyme
1 tbsp dried rosemary
1 tsp black pepper
olive oil

Preheat the oven to 200-225C.

Add the potato wedges to a large oven tray, drizzle with olive oil.

Add the garlic, herbs, salt and pepper and mix so that the wedges are covered by oil and spices.

Roast in the oven for 20-30 min. After 10 -15 min, turn the potato wedges to make sure they'll get nice and golden on all sides.

While the potatoes are roasting, make the chicken stew.

Add the chicken to a frying pan, add salt and pepper and brown the chicken

Saute onions, garlic and bacon for a couple of minutes in a large pot.

Add the mushrooms and fry for a couple of more minutes before adding all the other ingredients including the chicken.

Cook on medium heat for 15-20 min.

Add soy sauce, salt and pepper to taste.

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