Roast Chicken in Hay with Wild Mushroom Sauce

Get ready for a roast like no other! This tender, corn-fed chicken is roasted on a bed of hay and lavender for incredible aroma, paired with a creamy wild mushroom and bacon sauce. Served with velvety mash, it’s comfort and flavour on one plate.

Serves 2-4

Ingredients

1.6kg chicken, corn fed
3 handfuls of hay
Few sprigs of lavender
75g butter

For the sauce

1 tbsp veg oil
100g bacon lardons
300g wild mushrooms
1 shallot, peeled and diced
1 garlic clove, crushed
100ml Noilly Prat
200ml veal stock
100ml double cream
Knob of butter
Splash of sherry vinegar

To serve

Mash, butter & cream

Method

Print Recipe

Pre heat oven 200°C.
Line an oven proof dish with the hay and lavender. Pop the chicken on top, cover in butter roast for 1 hour 20 minutes, rest.
To make the sauce, fry the bacon in oil until crisp, pop onto a tray and in the bacon fat cook the mushrooms until crisp. Place the mushrooms on the tray and in the same pan, fry the shallot for 2 to 3 minutes, add the wine and stock and bring to the boil. Reduce the liquid by half and then add the cream and butter.
Season and pop the bacon and mushrooms back in to warm through, finish with the vinegar.
Heat the mash with butter and cream.
To serve, carve the chicken and pipe the mash onto plates. Place the chicken on the side and spoon the sauce around.

Ingredients

1.6kg chicken, corn fed
3 handfuls of hay
Few sprigs of lavender
75g butter

For the sauce

1 tbsp veg oil
100g bacon lardons
300g wild mushrooms
1 shallot, peeled and diced
1 garlic clove, crushed
100ml Noilly Prat
200ml veal stock
100ml double cream
Knob of butter
Splash of sherry vinegar

To serve

Mash, butter & cream

Method

Pre heat oven 200°C.
Line an oven proof dish with the hay and lavender. Pop the chicken on top, cover in butter roast for 1 hour 20 minutes, rest.
To make the sauce, fry the bacon in oil until crisp, pop onto a tray and in the bacon fat cook the mushrooms until crisp. Place the mushrooms on the tray and in the same pan, fry the shallot for 2 to 3 minutes, add the wine and stock and bring to the boil. Reduce the liquid by half and then add the cream and butter.
Season and pop the bacon and mushrooms back in to warm through, finish with the vinegar.
Heat the mash with butter and cream.
To serve, carve the chicken and pipe the mash onto plates. Place the chicken on the side and spoon the sauce around.