Roast Chicken with Girolle Sauce and Creamed Leeks
This Roast Chicken with Girolle Sauce and Creamed Leeks recipe is comforting and delicious! Serve with creamy mash!
Ingredients
- 1 Goosnargh chicken crown
- 50g butter
- Salt and pepper
For the girolles:
- 300g Girolle mushrooms
- 1 shallot, peeled and diced
- 3 cloves garlic, crushed
- 15g butter
- 100ml white wine
- 200ml chicken stock
- 6 – 8 sprigs of tarragon
For the creamed leeks:
- 2 leeks, sliced
- 100ml double cream
- 15g butter
To serve:
- Mashed potatoes
- Chervil sprigs
Method
Pre heat the oven to 200°C.
Place the chicken onto a tray, slather in butter and season. Roast in the oven for 25 minutes, then rest for 10 minutes.
Put the leeks, cream and butter in a pan over a medium heat, bring to the boil and simmer for 3 minutes then season.
Put the stock into a pan, bring to the boil and reduce by half.
For the girolles, place a third pan over a medium heat and add the butter. Fry the shallot and garlic for a minute then add the girolles and sauté for 3 minutes. Add the tarragon, wine and reduced stock, bring to the boil and season.
To serve, spoon mashed potatoes onto plates and top with leeks. Carve the chicken from the bone and lay on top then spoon over the sauce. Garnish with chervil.
Ingredients
- 1 Goosnargh chicken crown
- 50g butter
- Salt and pepper
For the girolles:
- 300g Girolle mushrooms
- 1 shallot, peeled and diced
- 3 cloves garlic, crushed
- 15g butter
- 100ml white wine
- 200ml chicken stock
- 6 – 8 sprigs of tarragon
For the creamed leeks:
- 2 leeks, sliced
- 100ml double cream
- 15g butter
To serve:
- Mashed potatoes
- Chervil sprigs
Method
Pre heat the oven to 200°C.
Place the chicken onto a tray, slather in butter and season. Roast in the oven for 25 minutes, then rest for 10 minutes.
Put the leeks, cream and butter in a pan over a medium heat, bring to the boil and simmer for 3 minutes then season.
Put the stock into a pan, bring to the boil and reduce by half.
For the girolles, place a third pan over a medium heat and add the butter. Fry the shallot and garlic for a minute then add the girolles and sauté for 3 minutes. Add the tarragon, wine and reduced stock, bring to the boil and season.
To serve, spoon mashed potatoes onto plates and top with leeks. Carve the chicken from the bone and lay on top then spoon over the sauce. Garnish with chervil.
