Crown Roast Chicken with Wild Mushroom Sauce

Perfectly roasted chicken crown brushed with Dijon mustard, rolled in chestnuts and parsley, served with a rich wild mushroom sauce. Creamy mash on the side to soak up every last drop. Perfect comfort food!

2-4

Ingredients

1 medium chicken crown
Few sprigs of thyme
15ml vegetable oil
25g butter
1 tbs Dijon mustard
100g mixed chestnuts, chopped
1 bunch parsley, chopped
Salt and pepper

For the sauce:

300g wild mushrooms
1 shallot, peeled and diced
2 cloves garlic crushed
100ml white wine
200ml chicken stock
100ml double cream
knob of butter

To serve:

Mash

Method

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Pre heat the oven to 200°C
For the chicken, place the crown onto a hot pan with the oil and butter, season then pop in the oven and roast for 25 minutes.
Remove from the oven and allow to rest. Brush with mustard and roll in the nuts and parsley.
To make the sauce, cook the mushrooms and shallots in the chicken pan for 4 to 5 minutes.
Add the wine, bring to the boil, then add in the stock and simmer to reduce the volume by half.
Finish with the cream and butter. Season.
Remove the breasts from the crown pop onto 2 plates. Pipe on the mash and serve the sauce alongside.

Ingredients

1 medium chicken crown
Few sprigs of thyme
15ml vegetable oil
25g butter
1 tbs Dijon mustard
100g mixed chestnuts, chopped
1 bunch parsley, chopped
Salt and pepper

For the sauce:

300g wild mushrooms
1 shallot, peeled and diced
2 cloves garlic crushed
100ml white wine
200ml chicken stock
100ml double cream
knob of butter

To serve:

Mash

Method

Pre heat the oven to 200°C
For the chicken, place the crown onto a hot pan with the oil and butter, season then pop in the oven and roast for 25 minutes.
Remove from the oven and allow to rest. Brush with mustard and roll in the nuts and parsley.
To make the sauce, cook the mushrooms and shallots in the chicken pan for 4 to 5 minutes.
Add the wine, bring to the boil, then add in the stock and simmer to reduce the volume by half.
Finish with the cream and butter. Season.
Remove the breasts from the crown pop onto 2 plates. Pipe on the mash and serve the sauce alongside.