Vegetable Chicken Pot with Chanterelles

Ingredients

• 1 whole chicken, pre-cut into legs, wings, breast and back
• 2 large spring onions
• 400 g potatoes (starchy)
• 2 garlic cloves (peeled)
• 2 carrots
• 2 parsley roots
• 200 g chanterelles
• 2 tbsp butter
• 2 tbsp thyme
• 1 bay leaf
• 4 Sage leaves
• 300 ml poultry stock
• 2 tbsp oil
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash, trim and cut spring onions into ~5 cm pieces.

2. 2.

   Peel potatoes and dice small so they break apart and bind the sauce.

3. 3.

   Peel carrots and parsley roots and quarter lengthwise.

4. 4.

   Season chicken with salt and pepper; in a braising pot brown all sides in hot oil. Add vegetables and pour in stock. Add bay leaf, cover and simmer for about 1 hour, stirring occasionally and adding more broth if needed.

5. 5.

   Clean chanterelles (brush off dirt) and sauté in hot butter. Remove from heat.

6. 6.

   Add herbs and chanterelles to the pot 5 minutes before serving. Adjust seasoning and serve.