Method

• 1.
  Preheat the oven to 180°C.
• 2.
  Place the dried mushrooms in a bowl and pour over 1 cup (250ml) boiling water. Soak for 5-10 minutes or until rehydrated, then strain through a fine sieve, reserving the liquid. Roughly chop.
• 3.
  Heat the oil in a large frypan over medium heat. Add the garlic and thyme, and cook, stirring, for 1 minute or until the garlic starts to colour. Add the rehydrated and fresh mushrooms, along with the reserved soaking liquid. Cook, stirring continuously, for 15-20 minutes or until the mushroom is softened.
• 4.
  Transfer to a food processor and briefly whiz, or roughly chop on a chopping board. Transfer to a large bowl and set aside for 5 minutes to cool slightly. Add the butter, parsley and truffle oil, if using, to the mushroom mixture. Season, and stir to combine.
• 5.
  Carefully place a rubber spatula under the skin of the chicken (the easiest way to do this is to start from behind the neck). Gently push the spatula under the skin from the front, working your way across the bird while moving towards the back.
• 6.
  Once you have loosened the skin and created space for the filling, carefully stuff (or pipe) the mushroom stuffing into it, using your fingers on the outside to massage an even layer beneath the skin. Loosely stuff the cavity with thyme sprigs.
• 7.
  Place the onion, celery, fennel and tomatoes in a large roasting pan and pour over the wine. Place the chicken on top of the vegetables and season.
• 8.
  Roast for 90 minutes or until cooked through (juices will run clear when poked with a skewer), covering the breast with a piece of foil for the last 20 minutes if it starts to become too brown.
• 9.
  Remove from the oven and rest for 10 minutes. Serve with steamed greens and boiled or roasted potatoes.