Chicken with Porcini

Boletus edulis, or Ceps or in Italian, 'Porcini', bring this amazing Dutch dish to life. Polish shops sell packets of these dried fungi - look for Boletus, and improve your cooking dramatically. It's an unusual method of cooking also.

Dredge your chicken in seasoned flour and fry until golden brown in a little butter and olive oil, remove and put to one side. Sautee some onions then add garlic and then the mushrooms. Stir until the onions start to brown add a little gin (pour yourself one also) and reduce. Remove from the pan and put to one side. Add 3 tablespoons of wine vinegar and a teaspoon of sugar, mix and let bubble for a minute.

Put everything back in the pan and pour over some chicken stock and some beer, and simmer away for about forty minutes, I add some sliced button mushrooms at this point as they will stay in shape and add a little more flavour.