Swedish Chicken
Clock Image
Prep: 20 mins
Cook: 45 mins
We’re heading due north for a hint of Swedish cool. Swedish food is ohso- trendy. So’s this twist on chicken and chips with pickled beets.
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674 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A 250g pack of diced chicken leg
  • ½ x 227g pot of soured cream
  • A 12g sachet of dried porcini
  • 1 garlic clove
  • A 200g punnet of chestnut mushrooms
  • A 500g bag of new potatoes
  • A handful of chervil
  • 1 chicken stock cube
  • 1 beetroot
  • 2 tbsp brown rice vinegar
  • 1 onion
From your kitchen
  • 600ml boiling water
  • Sea salt and freshly ground pepper
  • 2 tbsp olive oil
You'll need
  • Measuring jug
  • A couple of bowls
  • A couple of pans with lids
  • Baking tray
  • Baking paper
  • Frying pan
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Crumble the stock cube into a measuring jug and stir in 600 ml boiling water. Add the dried porcini mushrooms and set aside to infuse.

  • 2.

    Peel the beetroot and finely slice into matchsticks. Put in a bowl with a large pinch of salt. Scrunch together. Pour in the brown rice vinegar. Stir and set aside to pickle.

  • 3.

    Scrub the potatoes and chop into 1 cm cubes. Chuck in a large pan and cover with boiling water. Add a pinch of salt. Bring to the boil and simmer for 5 mins. Drain and leave to dry.

  • 4.

    Heat ½ tbsp oil in a heavy based pan over a medium heat. Tip in the diced chicken leg. Fry for 5-6 mins, stirring occasionally, till golden on all sides. Pour in the porcini and porcini infused stock. Bring to the boil, then turn down the heat. Cover and simmer for 30 mins.

  • 5.

    Tip the potatoes onto a baking tray lined with baking paper. Drizzle over 1 tbsp oil and season. Roast for 20 mins till crisp and golden. Turn the potatoes after 10 mins.

  • 6.

    Thickly slice the mushrooms. Peel and grate the garlic. Peel and thinly slice the onion. Heat ½ tbsp oil in a frying pan. Fry the mushrooms for 2 mins, then throw in the onion and garlic. Cook for 4 mins till all the veg is just softened. Add the veg to the chicken pan and simmer for a further 10 mins.

  • 7.

    Finely chop the chervil stalks and put in a bowl. Tip in half the pot of soured cream. Ladle a couple of spoonfuls of the stock from the chicken pan into the soured cream. Mix, then pour int0 the chicken pan. Cook for 2 mins till warmed through. Season.

  • 8.

    Roughly chop the chervil leaves. Add half to the chicken and the remainder to the pickled beetroot. Serve with the roasted potatoes.