With layers of flavour from pancetta, caramelised onions, herbs and wine, this succulent chicken in a rich and creamy (dairy-free) mushroom sauce makes the perfect dish for easy entertaining.


  • 8 free-range or organic chicken thighs, skin on

  • 750g assorted mushrooms (shiitake, oyster, enoki, wood ear, swiss brown), sliced

  • 250g pancetta or bacon, diced

  • 2 brown onions, julienned

  • 4 cloves garlic, minced

  • 500ml white wine

  • 4-6 cups chicken broth (free-range or organic)

  • 1 bunch fresh thyme

  • 4 bay leaves

  • ¾ cup blanched almonds, toasted

  • 1 bunch asparagus, trimmed

  • 20 green beans, trimmed

  • Fresh chives and parsley, to garnish

  • Olive oil

  • Sea salt and freshly cracked black pepper


  • 1.

    Heat a frying pan over medium to high heat and add 1 Tbsp olive oil

  • 2.

    Pat the chicken skin dry with paper towels and season generously with salt Add chicken skin side down to the pan. When the skin is brown and crispy, turn the chicken over and brown it on the other side. Remove the chicken from the pan and reserve

  • 3.

    Turn down the heat and discard most of the excess chicken fat. Add the pancetta and brown. When the pancetta has started to get brown and crispy add the onions. Season with salt and pepper and sweat over medium heat for 7 to 8 minutes

  • 4.

    Add the garlic and cook for another minute

  • 5.

    Add the mushrooms, season with salt and saute for a few minutes, until they release their juices

  • 6.

    Add the wine and reduce by half

  • 7.

    Return the chicken to the pan. Add chicken broth to almost cover the chicken. Add the thyme and bay leaves. Bring to a boil and reduce to a simmer. Simmer the chicken for 30 to 35 minutes. Add more chicken broth, if needed

  • 8.

    While the chicken is cooking, steam the asparagus and green beans

  • 9.

    Puree the almonds in the food processor. Drizzle in a little olive oil while the machine is running to make this a loose paste, then reserve

  • 10.

    Remove the chicken from the pan and reserve. Taste the sauce for seasoning and stir in the almond puree. Bring to a boil and reduce to a simmer to thicken the sauce, if needed. The almond puree will help to thicken the sauce and to make it very rich

  • 11.

    Serve the chicken on the steamed greens, spoon over the mushroom almond sauce and garnish with chopped chives and parsley

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