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Mushroom-stuffed roast chicken
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Total Time:
1 hour 40 minutes
Elevate roast chicken with truffled mushroom butter for juicy, flavorful autumn dish.
Ingredients:
  • 10 g mixed dried mushrooms
  • 2 cloves of garlic
  • 1 bunch of fresh thyme
  • 200 g button, brown, chestnut or mini-field mushrooms
  • 80 g unsalted butter (at room temperature)
  • 1 bunch of fresh flat-leaf parsley
  • truffle oil
  • 1 onion
  • 2 sticks of celery
  • 1 large bulb of fennel
  • 1 handful of ripe cherry tomatoes on the vine
  • 150 ml white wine
  • 1.2 kg whole free-range chicken
Instructions:
  • - Preheat the oven to 180°C/350°F/gas 4. - Place dried mushrooms in a bowl and cover with 200ml boiling water. Let sit for 5 minutes, then strain and chop. - Heat 1 tablespoon olive oil in a pan and sauté garlic and thyme leaves until fragrant. - Add fresh and rehydrated mushrooms with soaking liquid. Cook for 15-20 minutes until rich and cooked down. - Blend mushrooms briefly or chop on a board. Let cool for 5 minutes, then mix with butter, parsley, truffle oil, salt, and pepper in a bowl. - Peel and chop onion into wedges. Trim and chop celery and fennel. Add to roasting tray with tomatoes and wine. - Carefully stuff mushroom mix under the skin of the chicken. Place chicken on veggies in the tray, drizzle with olive oil, and season. - Roast for 1 hour 40 minutes, checking after 1 hour 30 minutes. Cover with foil if browning too much. Let rest for 10 minutes before serving with steamed greens and potatoes.

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