This perfect change-of-season dinner calls out for an accompanying bowl of creamy polenta or mash and a loaf of warm crusty bread.
Serves: 4
INGREDIENTS
20 grams dried porcini mushrooms
1 cup boiling water
1 tablespoon each olive oil and butter
6 bone-in, skin-on chicken thighs
salt and ground pepper
150 grams streaky bacon, finely chopped
1 large brown onion, thinly sliced
2 teaspoons each tomato paste and whole grain mustard
2 cloves garlic, crushed
½ cup Marsala wine
100 grams mascarpone
½–1 cup chicken stock (I use a stock pot or cube)
4 sprigs thyme
2 bay leaves
METHOD
Preheat the oven to 180°C regular bake.
Combine the mushrooms and boiling water in a bowl and leave to soak for 30 minutes, stirring occasionally.
Heat the oil and butter in a large ovenproof frying pan over a medium heat. Season the chicken well with salt and pepper then add to the pan and brown well on the skin side. Turn over and cook for 1 minute. Transfer to a plate. Don’t wash the pan.
Add the bacon and onion to the pan and cook, stirring occasionally, for 8 minutes, adding a splash of water if the pan is too dry. Stir in the tomato paste, mustard and garlic and cook for 3 minutes, stirring often. Increase the heat and add the Marsala and let it bubble up for a couple of minutes.
Strain the mushrooms through a sieve into a bowl. Finely chop the mushrooms and add to the pan. Stir in the mascarpone, the mushroom soaking water and the stock. Season and bring to the boil. Add the chicken back to the pan along with any resting juices and nestle in the thyme and bay leaves. Cook, uncovered, for about 45–50 minutes or until the chicken is fully cooked.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.