- 900 g free-range chicken portions
- 2 T olive oil
- 100 g leeks, sliced
- 250 g brown mushrooms, sliced
- 300 g exotic mushrooms, sliced
- 10 g sage
- 3 garlic cloves, minced
- 1⁄4–1⁄2 cup sherry, to taste
- 2 cups cream
- sea salt and freshly ground black pepper, to taste
- cooked basmati rice or tagliatelle, for serving (optional)
Preheat the oven to 180°C. Rub the chicken portions in olive oil, then score the surface of each piece to help the heat penetrate the chicken and cook faster. Arrange on a baking tray and brown in the oven while you make the mushroom sauce.
To make the sauce, soften the leeks in the olive oil in a large, deep, ovenproof pan for 5 minutes over a low heat. Increase the heat and add the mushrooms, sage and garlic and cook for 10 minutes.
Add the sherry and reduce slightly for 2–3 minutes. Add the cream and bring to a simmer while stirring.
Nestle the chicken in the mushroom sauce, submerging it slightly, then bake in the oven for 20–25 minutes, or until the chicken is golden and cooked through. Serve with basmati rice or al dente tagliatelle.
Cook's note: Alternatively, you can cook this with the rice so the grains absorb all the creamy mushroom flavour. Alternatively, keep the rice on the side and substitute it with your carb (or non-carb) of choice.