Porcini Roasted Chicken & Shallots with Mushroom Jus

Steps

1. Preheat oven to 220°C. Line a large oven tray with baking paper. Halve shallots lengthways leaving skin and root intact; peel and dice potatoes 1cm; mince garlic; finely chop both measures of thyme and quarter mushrooms. Set all aside. Drizzle prepared tray with olive oil and season. Place shallots, flesh-side-down, on tray along with potatoes.
2. Season potatoes and sprinkle with garlic and first measure of thyme. Roast for 25-30 minutes, until shallots are tender and caramelised on the flesh side and potatoes are tender and golden. When potatoes have 3 minutes cook time remaining, add spinach, toss through and return to oven.
3. Pat chicken dry, season and sprinkle over first measure of porcini powder and second measure of thyme. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook chicken, skin-side-down for 1-2 minutes, flip and cook for a further 1-2 minutes.
4. Move vegetables to one side of tray and add chicken to other side (reserving pan). Return to oven and cook chicken for 12-15 minutes (depending on thickness) or until cooked through. Remove from oven and set aside to rest for 4-5 minutes before slicing thinly.
5. Wipe pan and return to medium-high heat with a drizzle of oil. Cook mushrooms and porcini powder for 2-3 minutes until tender and golden. Add water and red wine jus to pan and bring to a simmer. Remove from heat and season.
6. To serve, remove outer layer from shallots and serve with potatoes, spinach and slices of chicken. Spoon over mushroom jus.