PAN-ROASTED CHICKEN WITH MOREL MUSHROOM SAUCE
Morel mushrooms are one of the most delicious-and fleeting-signs of spring, and this one-pan dish is a decadent way to usher in the new season. In it, tender whole chicken legs are finished in a creamy sauce that's layered with the flavors of morels, herbs and white wine. Round out the meal with a salad of mixed greens, oven-roasted potatoes or rice pilaf for an impressive dinner-party menu.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the chicken generously all over with salt and pepper.
- Heat the olive oil in a large heavy pan over medium-high heat. Once the oil is shimmering and just starting to smoke, add the chicken skin-side down and cook until golden brown all over, flipping halfway through, about 12 minutes. Transfer the chicken to a plate; set aside.
- Return the pan to medium heat and add the shallots and garlic to the pan. Cook, stirring often, until the shallots are soft and the garlic is lightly browned, about 2 minutes. Add the mushrooms and cook, gently stirring and scraping up any browned bits from bottom of the pan with a wooden spoon, until the mushrooms begin to release liquid, about 2 minutes. Transfer the mushroom mixture to a medium bowl and set aside.
- Add the wine to the pan and bring to a boil. Cook until the wine is reduced by half, about 4 minutes. Add the broth and thyme and bring back to a boil. Return the chicken to the pan, skin-side up, along with any juices from the plate and cover with the lid slightly ajar. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 15 minutes.
- Swirl in the cream and return the mushroom mixture to the pan. Simmer (uncovered) over medium-high heat, stirring occasionally, until the sauce thickens slightly, about 8 minutes. Season with salt and pepper. Place the chicken on a serving plate, spoon the mushroom sauce over and sprinkle with chives.
ROAST CHICKEN WITH A GARLIC MUSHROOM CREAM SAUCE
A simple and delicious meal. The Sauce adds incredible flavour to the chicken, may not be enough for 4 hungry people. Serve with Potatoes or Basmati rice.
Provided by King Lu
Categories Chicken
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 475 degrees F.
- In large cast iron casserole melt 1 Tbsp butter in Olive Oil at Med High heat Season the chicken inside and out with salt and pepper.
- Add Rosemary to cavity and tie legs together.
- Set chicken in the casserole on 1 breast, cover and roast in the oven for 30 minutes.
- Turn chicken onto its other breast, cover and roast for 20 minutes.
- Turn the chicken onto its back add the garlic, shallots and mushrooms, cover and roast for an additional 20 minutes.
- Transfer the chicken to a platter and keep warm.
- For the Sauce: Skim the fat from the juices in the casserole.
- Add the wine and boil stirring until the sauce is reduced by half, about 5 minutes.
- Pour in any collected juices from the chicken platter, add cream and boil until sauce is thick enough to coat a wooden spoon, about 5 minutes.
- Swirl in remaining butter until blended season with salt and pepper.
- Pour sauce into a sauceboat and serve with chicken.
- Enjoy.
Nutrition Facts : Calories 915.5, Fat 67.1, SaturatedFat 24.4, Cholesterol 288.9, Sodium 276.5, Carbohydrate 7.7, Fiber 0.5, Sugar 1.1, Protein 60.3
ROAST CHICKEN WITH WILD MUSHROOMS & GARLIC BUTTER
John Torode's perfect Sunday roast is a succulent chicken with robust garlic mushroom flavours - serve with potatoes and all the delicious resting juices
Provided by John Torode
Categories Main course
Time 2h20m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Mix together the garlic, butter, lemon zest and juice, and half the thyme. Season well.
- Gently separate the skin from the chicken breast by easing your fingers between the two, then push as much butter mixture under the skin as possible. Rub whatever is left into the creases between the thighs and the breast.
- Heat the oil in a large casserole dish that will fit the chicken. Add the onions, mushrooms and bay leaves, cook over a medium heat for a few mins.
- Rub the chicken with the remaining thyme leaves and some salt and pepper. Pour the wine and 20ml warm water into the cavity of the chicken and place in the dish. Cook in the oven for 1 hr 40 mins; it will brown and steam at the same time and the juices will rehydrate the mushrooms.
- Remove from the oven and drain any liquid from inside the chicken back into the dish. Place the chicken on a board to rest. Meanwhile, bring the juices to the boil, season to taste and stir in the chopped parsley. Serve the chicken with the mushrooms, onions and pan juices.
Nutrition Facts : Calories 967 calories, Fat 74 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 63 grams protein, Sodium 0.86 milligram of sodium
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