CookEat Recipe
Cream-Braised Chicken with Mushrooms
A whole chicken gently braised over bacon and aromatic vegetables, finished with mushrooms and hot cream.
Method
Steps
Step 1
Pat the whole chicken dry and season with salt and pepper. Chop bacon, carrot, onion and celery. Tie thyme, bay leaf, parsley, whole cloves, allspice berries and mace blades in a spice sachet so every whole spice can be removed.
Step 2
Warm bacon in a heavy covered pot until it releases fat. Add the chicken, vegetables and spice sachet. Pour in one cup hot water, cover and bring to a gentle simmer.
Step 3
Braise gently, turning the bird carefully once or twice, for an estimated 85–110 minutes until the thickest thigh and breast both reach 82 °C on a food thermometer and the leg moves readily. Keep a little liquid in the pan, adding a small splash of hot water only if it dries before the chicken is cooked.
Step 4
Lift chicken to a platter and keep warm. Remove the entire spice sachet. Add chopped mushrooms to the braising liquid and simmer about 8–10 minutes until tender.
Step 5
Warm cream separately, stir it into the mushrooms and pan liquid and heat gently until hot without a hard boil. Carve the chicken and spoon the mushroom-cream pan sauce over it.
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