Slow Cooked Chicken Legs with Mushrooms & Speck




  • 4 chicken marylands (or 8 drumstick & thigh pieces preferably bone in)
  • 2 tablespoons arrowroot/potato starch
  • 2 tablespoons avocado oil/coconut oil/tallow/lard/ghee
  • 100g speck/bacon, chopped
  • 1 brown onion, finely chopped
  • 2 carrots, roughly chopped
  • 3 sprigs fresh thyme
  • 3 garlic cloves, thinly sliced
  • 1kg baby potatoes
  • 10g dried porcini
  • 200g mushrooms, halved or quartered
  • 1/2 cup white wine
  • 3 tsp Broth of Life dehydrated chicken broth
  • ¾ cup water




  1. Heat oven to 160C. Heat fat in a large stove & ovenproof pot over medium-high heat. Place starch in large bag. Season. Add chicken and toss to coat. Cook chicken pieces for 6-7 minutes or until well browned all over. Set aside.
  2. Cook bacon, mushrooms, onion, thyme and garlic, stirring, over medium heat for 5 minutes or until softened and bacon browned. Add potatoes and dried mushrooms.
  3. Add white wine to pot and bring to the boil. Scrape any brown bits from base or pan and boil for 3 minutes. Add dehydrated broth and water, then arrange chicken in pot. Cover with lid and transfer to the oven for – cook for 2 hours (or use a slow cooker for 6 hours on low).