This is a good one for if you wish to upgrade from a chicken tray bake; with speck, cream, wine, vermouth and butter. Pure indulgence.






Skill level

Average: 2.7 (12 votes)


  • 20 g dried porcini mushrooms
  • 2 tbsp vegetable oil
  • 8 free-range chicken thigh cutlets (bone-in)
  • 250 g sliced Swiss brown mushrooms
  • 75 g butter
  • 100 g speck or thick-cut bacon, cut into lardons
  • 1 large onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 4 bay leaves
  • 6 sprigs thyme
  • 250 ml white wine
  • 2 tbsp vermouth (or brandy)
  • 200 ml thickened cream
  • salt and black pepper, to season
  • 1 tsp finely shredded parsley leaves

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Standing time: 15 minutes

  1. Place the porcini mushrooms in a bowl and pour over 500 ml (2 cups) hot water. Stand for 15 minutes.
  2. Meanwhile, heat a large frying pan over high heat and add the oil. Fry the chicken in batches until well-browned, then remove from the pan. Microwave the fresh mushrooms, uncovered for about 4 minutes.
  3. Add the butter to the pan and fry the speck lardons until lightly browned. Add the onion and fry for about 3 minutes or until softened. Add the garlic and fresh mushrooms and fry for about 3 minutes or until the mushrooms are lightly browned. Add the porcini and return the chicken to the pan along with the herbs. Cover with the porcini steeping liquid, wine, vermouth and top up with a little more water to just cover the chicken.
  4. Bring to a simmer, reduce the heat to low, cover and simmer for 30 minutes, stirring once or twice.
  5. Add the cream and simmer, uncovered for another 10 minutes. Taste and adjust the seasoning, then scatter with parsley to serve.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.