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Spiced chicken with wild mushrooms and garlic toast
Fruit and vegetables
sprig
rosemary
, leaves picked
sprig
thyme
, leaves picked
10
sage
leaves
1
lemon
, zest and juice
2
garlic
bulbs, halved across the equator
handful
tarragon
or parsley, to serve
handful chopped
rosemary
, thyme and sage
500g/1lb 2oz mixed
wild mushrooms
(such as chanterelles, trompettes and girolles)
Tins, packets and jars
600ml/1 pint hot
chicken stock
Cooking ingredients
2 tbsp
ras-el-hanout
olive oil
salt and freshly ground
black pepper
50ml/2fl oz
olive oil
2 tbsp
sherry vinegar
2 tbsp
olive oil
olive oil
, for drizzling
Dairy, eggs and chilled
2 tbsp
butter
Meat, fish and poultry
1.2kg/2Ib 10oz whole
chicken
, spatchcocked
Other
6 slices sourdough
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