Ingredients
- 1.4kg chicken
- 3 tbsp olive oil
- salt and pepper
- 1 small leek
- 1 stick celery
- 1 carrot
- 30g butter
- 1 clove of garlic, cut in half
- some sage leaves and/or a few sprigs of thyme about 1 cup white wine
- 2 tbsp dried porcini mushrooms soaked in 1/3 cup water
Method
Choose a heavy casserole pot in which the chicken and vegetables will fit snugly.Heat the pot, then brown the chicken all over in the oil, seasoning with salt and pepper.
Cut the leek, celery and carrot into small pieces and add to the pot with the butter. Cook, stirring until the vegetables are lightly golden brown.
Add the garlic and herbs, some salt and pepper and a good splash of white wine.
Add the porcini mushrooms with their liquid.
Turn down the heat so the wine is bubbling steadily but not boiling. Cover with a lid slightly askew. There should always be 2.5 centimetres of liquid, which will need top-ups of wine every 10 or 15 minutes.
Turn the chicken occasionally. Cook for about an hour or until the leg comes away easily from the bird.
