We've used Swiss brown and king brown mushrooms here
because they retain a nice al dente texture when cooked. Serving
the chicken with a side of our Hasselback potatoes makes for an excellent
2 tbspolive oil or lard1chicken (about 1.2kg), jointed3large golden shallots250 mlaromatic white wine, such as pinot gris300 gmmushrooms, such as Swiss brown and king brown, coarsely chopped1rosemary sprig, plus extra to serve2½ tbspcrème fraîche, or to taste
Heat 2 tsp olive oil or lard in a casserole over medium-high heat, add chicken and brown all over (6-8 minutes), then set aside. Add shallot to casserole and sauté until golden brown (6-8 minutes). Deglaze casserole with wine, scraping up the caramelised bits on the base, then return chicken to casserole. Cover with a lid or foil, reduce heat to low and braise, turning chicken occasionally, until cooked through (40-45 minutes).
Meanwhile, heat remaining oil or lard in a frying pan over high heat, add mushrooms and rosemary, and sauté until golden and tender (2-4 minutes). Season to taste.
Dollop crème fraîche onto chicken and allow it to melt down to form a sauce, moving chicken around a little to help it meld. Check seasoning, top with mushrooms and extra rosemary and serve.