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Corn-fed Chicken with Wild Mushrooms and Roasted Root Vegetables


  • 4 corn fed chicken breasts, skin and bone on

  • 100ml olive oil

  • 150ml red wine

  • 500ml chicken stock

  • 1tbs balsamic

  • 250g butter (100g to cook chicken, 100g to cook mushrooms and 50g for sauce)

  • chopped parsley

  • 300g assorted wild mushrooms - sliced

  • ½ onion

  • 2 parsnips, cut into small batons

  • 2 beets, cut into 25mm cubes

  • 12 pre-packed cooked chestnuts

  • salt and pepper

  • oil for roasting


  • 1.

    Season the chicken breasts and seal in a pan with hot oil and butter, about 4-5 mins, skin side down to crisp, then flip over , seal and cook at 200c for 15 mins in the oven

  • 2.

    Fry the onion in oil until golden, then add the wine, balsamic and stock, bring up to the boil, then reduce by a good half. In a separate pan, fry the mushrooms in butter, make sure the pans hot for a couple of mins (make sure the pan’s hot to cook off any moisture.

  • 3.

    When the sauce has reduced, strain off the liquid and bring back up to the boil and reduce again. When it has, pop in the mushrooms and whisk in the cold butter.

  • 4.

    For the vegetables, heat some oil in an oven proof dish until just about smoking, season the roots/nuts well and pop into the dish, then roast at 200c for about 20 mins until soft

  • 5.

    To serve, slice each breasts in half on the diagonal, spoon over some sauce and dot the roots around the edge, top with a little parsley.

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