Roasting bags are great for oven steaming. If using a steamer oven, check maker’s guidelines for timing. Serve with bread chunks
35g dried funghi porcini 1 chicken stock cube 1 onion, in 8 segments 2 garlic cloves, quartered Small handful of fresh savoury or parsley, torn plus extra to garnish 200g chestnut mushrooms, halved (or quartered, if large)
100g Buna Shimeji (brown beech) mushrooms, mixed 500g chicken goujons (small boneless fillets) 25g butter, in 4 pieces 60ml medium-dry wine 2 tsp plain white flour
Step 1) Pre-heat the oven to 200°C, Gas Mark 6. Into a large oven roasting bag, in a roasting pan, place – in this order – the porcini, 350ml boiling water, crumbled stock cube, onion, garlic and herbs. Jiggle the bag a bit to mix the contents.
Step 2) Add all the mushrooms. Set the goujons on top. Drop in half the butter. Pour in the wine. Seal the top of the bag with the heat-proof ties supplied. Leave a tiny air gap or the bag may burst while cooking. Set the prepared bag in its roasting pan. Cook in the oven, undisturbed, for 25 minutes or until the bag is puffed up and steamy and the chicken is firm and opaque. To microwave, place the bag in a large microwave-proof bowl, and cook on high for 5-6 minutes. In both cases leave the bag to rest, undisturbed, for 2 minutes.
Step 3) Open the bag away from your face. Pour the liquid into a saucepan. Mix the unused butter with the flour. Stir this mixture into the hot liquid and whisk over a high heat until thick and glossy. Serve with the chicken, adding extra herbs.