Lemon-Thyme Roast Chicken, Creamy Chanterelle Sauce

Lemon-Thyme Roast Chicken, Creamy Chanterelle Sauce

Recipe #2: Lemon-Thyme Roast Chicken, with Creamy Chanterelle Mushroom Sauce

by Rice and Baguette

 

The best-selling item on Maison Duffour Webstore is prepared here with the amazing Chanterelles (Girolles) dried mushrooms.

Recipe for 4/5 adults
* 1 whole Label Rouge free-range chicken
* 40 gm fresh thyme
* 1 whole lemon, cut in 4 wedges
* 1 whole garlic, unpeeled and sliced in half
* 6 potatoes, medium (brushed but unpeeled and cut in halves)
* 4 tbsp olive oil
* Rock salt and freshly ground pepper
  
For the creamy mushroom sauce:
  • 40 gm dried Plantin chanterelles mushroom
  • 1 small shallot, chopped
  • 1 cup very hot water
  • 1 cup cooking cream
  • ½ cup chicken stock
  • 1 tbsp olive oil
  • 1 tbsp all purpose flour
  • Rock salt and freshly ground pepper

                

Preparation:
  1. Preheat the oven to 190°C
  2. Prepare the chicken by putting on a board, add sprigs of thyme and 3 lemon wedges into the cavity. Pull the chicken skin gently and insert thyme sprigs inside.  Press the skin back.
  3. In a small bowl, mix the juice of 1 lemon wedge olive oil, pinch of salt and ground black pepper. Rub the entire chicken with the mixture.
  4. Arrange the garlic and potato halves on the base of the baking dish. Add ½ cup of chicken stock.
  5. Add the whole chicken. Cover the dish and roast for at least 1 hour. Baste the chicken 2-3 times with the cooking juice while roasting.
  6. Remove the cover and continue to roast until golden brown.

 

Creamy chanterelles mushroom sauce:

  • Soak the chanterelles mushroom in 1 cup of very hot water for at least 1 hour or until mushroom softens.
  • Remove the mushroom and reserve the liquid.
  • Heat oil in heavy saucepan, add the shallots and sauté for about 3minutes. Add the mushroom liquid and chicken stock. Increase heat and let it boil for about 5 minutes. Add half of the softened mushroom and continue boiling until the liquid is reduced, add the cooking cream, butter and flour.
  • With a hand mixer, blend the mixture into a creamy sauce; add the remaining mushroom to the creamy sauce and simmer until the sauce thickens. Season.

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