- 1 chicken stock cube
- 12g dried porcini
- 100g beetroot
- 2 tbsp brown rice vinegar
- 500g potatoes
- 250g diced chicken leg
- 200g chestnut mushrooms
- 1 garlic clove
- 1 onion
- 100ml single cream
- A handful of dill
- 600ml boiling water
- Sea salt
- 2 tbsp olive oil
- Freshly ground pepper
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Crumble the stock cube into a measuring jug and stir in 600ml boiling water. Add the dried porcini and set aside to steep.
- 2.
Peel the beetroot and finely slice into matchsticks. Pop in a bowl with a large pinch of salt. Scrunch together. Pour in 2 tbsp brown rice vinegar. Stir and set aside to pickle.
- 3.
Scrub the potatoes and chop them into 1cm 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 in the colander.
- 4.
While the potatoes are boiling, thickly slice the mushrooms. Peel and grate the garlic. Peel and thinly slice the onion. Heat ½ tbsp oil in a heavybased pan over a medium heat. Tip in the diced chicken leg. Fry for 5-6 mins, stirring occasionally, till golden on all sides. Lift the chicken, using a slotted spoon, onto a plate.
- 5.
Pour ½ tbsp oil into the pan. Add the onion, garlic and mushrooms. Cook for 4-5 mins till the veg have softened. Add the chicken and any resting juices from the plate. Pour in the porcini and porcini-infused stock. Bring to the boil, then turn down the heat. Cover and simmer for 30 mins.
- 6.
Tip the potatoes onto a baking tray lined with baking paper. Drizzle over 1 tbsp oil and season. Roast for 20-30 mins till crisp and golden. Turn the potatoes after 10 mins.
- 7.
Finely chop the dill stalks, saving the soft frondy leaves for later. Pour 100ml of the cream into a bowl. Ladle a couple of spoonfuls of the stock from the chicken pan into the cream. Add the dill stalks and mix, then pour into the pan. Cook for 2 mins till warmed through. Taste and add more salt and pepper if you think it needs it.
- 8.
Roughly chop the dill leaves. Add half to the chicken and the remainder to the pickled beetroot. Serve the chicken and beetroot with the roast potatoes on the side.
- Tip
Cream of the crop
Your leftover single cream will keep, covered in the fridge, for 3 days. You can swirl it through soups, add to scrambled eggs or make a quick pud by melting with 100g white chocolate and pouring over frozen summer berries.