Ingredients

• 1 whole chicken
• legs and thighs removed (you can use them in another dish)
• 1 litre/1¾ pints chicken stock
• salt and freshly ground black pepper
• 25g/1oz butter
• 1 tbsp olive oil
• 125g/4½oz baby turnips
• peeled and halved
• 125g/4½oz Chantenay carrots
• or other small carrots
• 75g/3oz curly kale
• leaves trimmed and roughly torn
• 75g/3oz frozen peas
• 25g/1oz butter
• 1 tbsp olive oil
• 60g/2½oz black trompette or other wild mushrooms (alternatively
• use sliced portobello or chestnut mushrooms)

Directions

• For the chicken
• place the chicken into a large lidded pan with the stock. Cover with the lid
• then bring to the boil
• reduce the heat and simmer for 20 minutes.
• Carefully remove the chicken from the pan and pat dry with kitchen paper. Set the chicken aside.
• Place the stock back onto the heat and bring to the boil. Reduce the heat and simmer for 5-8 minutes
• or until the volume of liquid has slightly reduced. Season with salt and freshly ground black pepper
• to taste.
• Meanwhile
• carve the breasts from the carcass and pat dry once more.
• Heat a frying pan until hot
• add the butter and olive oil and the chicken
• skin-side down. Fry for 2-3 minutes on both side until golden-brown.
• For the vegetables
• bring a large pan of salted water to the boil. Add the turnips and cook for 3-4 minutes
• before adding the carrots. Cook for a further two minutes
• then add the kale and peas. Boil for one minute
• drain the vegetables and set aside.
• Meanwhile
• heat a frying pan until hot
• add the butter and olive oil and fry the mushrooms for 1-2 minutes until just cooked through. Add the drained vegetables to the pan and mix to combine.
• To serve
• divide the vegetables between two soup bowls and place the chicken breasts on top. Ladle the stock over the top and serve immediately.