Method

• 1.
  Preheat oven to 180°C fan forced (200°C conventional).
• 2.
  Pour 1½ cups boiling water over the chopped porcini mushrooms in a heatproof bowl. Set aside for 5 minutes to soak.
• 3.
  Combine the paprika, pepper, oregano and salt. Add half of this paprika mixture to a roasting tray with the brandy, Worcestershire sauce, eschalot, bruised garlic and porcini mushrooms with soaking liquid.
• 4.
  Using kitchen scissors cut down the back of the chicken and remove the backbone. Flatten to butterfly.
• 5.
  Combine the remaining paprika mixture with the butter and crushed garlic, then spread over the skin of the chicken. Place in the roasting tray with the wing tips tucked in.
• 6.
  Roast in the oven for 45 minutes or until golden and cooked through.
• 7.
  Remove the chicken from the tray and set aside to rest, lightly covered with foil for 10 minutes.
• 8.
  For the sauce, add sour cream back to the roasting tray and stir until combined. Add the fresh portobello mushrooms and toss to coat. Return the tray to the oven, roasting for 10 minutes until the mushrooms are tender. Add any resting juices from the chicken to the sour cream sauce.
• 9.
  To serve, carve the chicken and serve with roasted mushrooms, pan sauce, pickles and dill.