Chicken with Morels
Corn-fed chicken stuffed with herby sausage meat, roasted golden and served with buttery Jersey Royals, tender asparagus, and a rich, creamy morel and Madeira sauce. It’s packed with flavour!
Ingredients
- 1 x 1.6kg corn fed chicken
- 50g butter
- 300g sausage meat
- Few sprigs parsley, chopped
- Few sprigs thyme, chopped
- 1 sprig rosemary, chopped
Sauce
- 600 ml chicken stock
- 100 ml Riesling wine
- 200g morel mushrooms
- 75ml madeira wine
- 300ml double cream
- 100g butter
- Salt and pepper
- 1 lemon juice only
To serve
- hot buttered Jersey royals
- cooked asparagus
Method
Heat the oven to 200c
Release the skin on the chicken breasts and remove the wish bone. Mix the herbs and sausage meat, place into a piping bag then fill under the skin of the chicken. Pop into a roasting tray, dot with butter, season and then pour the wine around. Roast for 1 hour 15 minutes, rest for 20 minutes covered in foil.
Place the chicken onto a board then heat the cooking juices with the stock and reduce by half, finish with the cream, butter and lemon. Fry the mushrooms in butter add the madeira wine. Bring to the boil then pop in the sauce.
To serve, pop the chicken onto plates, spoon the asparagus around and then spoon the sauce and mushrooms over. Pop the potatoes into small bowls.
Ingredients
- 1 x 1.6kg corn fed chicken
- 50g butter
- 300g sausage meat
- Few sprigs parsley, chopped
- Few sprigs thyme, chopped
- 1 sprig rosemary, chopped
Sauce
- 600 ml chicken stock
- 100 ml Riesling wine
- 200g morel mushrooms
- 75ml madeira wine
- 300ml double cream
- 100g butter
- Salt and pepper
- 1 lemon juice only
To serve
- hot buttered Jersey royals
- cooked asparagus
Method
Heat the oven to 200c
Release the skin on the chicken breasts and remove the wish bone. Mix the herbs and sausage meat, place into a piping bag then fill under the skin of the chicken. Pop into a roasting tray, dot with butter, season and then pour the wine around. Roast for 1 hour 15 minutes, rest for 20 minutes covered in foil.
Place the chicken onto a board then heat the cooking juices with the stock and reduce by half, finish with the cream, butter and lemon. Fry the mushrooms in butter add the madeira wine. Bring to the boil then pop in the sauce.
To serve, pop the chicken onto plates, spoon the asparagus around and then spoon the sauce and mushrooms over. Pop the potatoes into small bowls.
