Braised chicken with white wine, smoked pork and mushrooms


Braised chicken with white wine, smoked pork and mushrooms

Prep Time: 20 Mins Cooking Time: 1 Hour 45 Mins Total Time: 2 Hours 5 Mins


  • 1 large (about 2.2 kg) whole fresh chicken
  • 3 garlic cloves, peeled
  • 1 bunch fresh thyme
  • 2 tbs olive oil
  • 150g speck or kaiserfleisch (see note), cut into 1cm-wide strips
  • 12 small brown onions, peeled
  • 250ml (1 cup) white wine
  • 125ml (1/2 cup) chicken stock
  • 12 baby coliban (chat) potatoes
  • 250g small mushrooms, trimmed


  1. Preheat oven to 180°C. Rinse the chicken inside and out under cold running water. Pat dry with paper towel. Place 1 garlic clove and 3 thyme sprigs in the chicken cavity. Tie legs together with unwaxed white kitchen string. Season chicken with salt and pepper. Finely chop remaining garlic.
  2. Heat 1 tablespoon of oil in a large non-stick frying pan. Add the chicken, breast-side down, and cook, turning occasionally, for 5 minutes or until browned. Transfer to a large roasting pan. Sprinkle with half the remaining thyme.
  3. Add the speck or kaiserfleisch and onions to the frying pan. Cook, stirring often, for 4 minutes or until lightly browned. Add the remaining garlic and cook for 30 seconds or until aromatic. Add the wine and the remaining thyme. Bring to the boil. Reduce heat to medium. Simmer for 2 minutes. Add the stock and simmer for a further 2 minutes.
  4. Pour the wine mixture into the roasting pan. Bake for 45 minutes. Arrange the potatoes around the chicken. Bake for 35 minutes.
  5. Meanwhile, heat the remaining oil in a large frying pan over medium-high heat. Add the mushrooms and cook, stirring, for 3 minutes or until lightly browned.
  6. Add the mushrooms to the roasting pan. Bake for a further 10 minutes or until the vegetables are tender and the juices run clear when the thickest part of the chicken thigh is pierced with a skewer. Cover with foil. Set aside for 10 minutes to rest. Serve.