- 1 whole chicken, legs and thighs removed (you can use them in another dish)
- 1 litre/1¾ pints chicken stock
- salt and freshly ground black pepper
- 25g/1oz butter
- 1 tbsp olive oil
- 125g/4½oz baby turnips, peeled and halved
- 125g/4½oz Chantenay carrots, or other small carrots
- 75g/3oz curly kale, leaves trimmed and roughly torn
- 75g/3oz frozen peas
- 25g/1oz butter
- 1 tbsp olive oil
- 60g/2½oz black trompette or other wild mushrooms (alternatively, use sliced portobello or chestnut mushrooms)
- For the chicken, place the chicken into a large lidded pan with the stock. Cover with the lid, then bring to the boil, reduce the heat and simmer for 20 minutes.
- Carefully remove the chicken from the pan and pat dry with kitchen paper. Set the chicken aside.
- Place the stock back onto the heat and bring to the boil. Reduce the heat and simmer for 5-8 minutes, or until the volume of liquid has slightly reduced. Season with salt and freshly ground black pepper, to taste.
- Meanwhile, carve the breasts from the carcass and pat dry once more.
- Heat a frying pan until hot, add the butter and olive oil and the chicken, skin-side down. Fry for 2-3 minutes on both side until golden-brown.
- For the vegetables, bring a large pan of salted water to the boil. Add the turnips and cook for 3-4 minutes, before adding the carrots. Cook for a further two minutes, then add the kale and peas. Boil for one minute, drain the vegetables and set aside.
- Meanwhile, heat a frying pan until hot, add the butter and olive oil and fry the mushrooms for 1-2 minutes until just cooked through. Add the drained vegetables to the pan and mix to combine.
- To serve, divide the vegetables between two soup bowls and place the chicken breasts on top. Ladle the stock over the top and serve immediately.