Sunday Roast Chicken Mushroom Recipe Recipe

Sunday Roast Chicken Mushroom Recipe Recipe

For this Sunday we invite you to dive into the heart of autumn with this comforting recipe for chicken with cognac with spell and mushrooms. If you want more fall recipes, you can find lots of ideas here.
This Sunday’s recipe is very easy and can be customized to your liking: you can add mushrooms to your liking. Similarly, you can replace the spell with another cereal like millet, buckwheat or pearl barley. For a varied and balanced diet, it is good to diversify your cereals, so this recipe is a good alternative to traditional pasta with mushrooms.

Photo: Guillaume Marinette

See also

Roast chicken recipe with cognac

Preparation time: 20 minutes
COOKING TIME: 1:15
For 4 people

Ingredients:

Photo: Guillaume Marinette

– 1 chicken with free food (about 1.4 kg)
– 12 cl of cognac
– 6 cl olive oil
– 220 g letters
– 30 gr dehydrated death trumpet (or other dried mushrooms)
– 300 g of canter
– 300 gr oyster mushrooms
– 6 cloves of garlic
– 50 g butter
– 1 onion
– 12 cl of white wine
– 40 cl chicken juice (or 40 cl water + 1 cubic chicken broth)

Revealed:

Photo: Guillaume Marinette

1. The day before, soak the spell in a large bowl of water.

2. Cut 3 cloves of garlic and then place with olive oil and cognac. Pour the mixture over the chicken and leave it to marinate for 1 hour in the refrigerator.

Photo: Guillaume Marinette

3. Place the dried mushrooms in a bowl and cover with boiling water. To book.

Photo: Guillaume Marinette

4. In a frying pan quickly fry the chicken in the pan with the butter and cognac marinade. When the chicken is browned, set aside and then sauté the minced onion, minced garlic and mushrooms in the same pan.

Photo: Guillaume Marinette

5. When the mushroom boiling water has evaporated, add the drained spell, the mushrooms rehydrated with soaked water, white wine and chicken broth, then reduce for about ten minutes.

Photo: Guillaume Marinette

6. Preheat the oven to 200 ° C. Pour the mushroom mass into a gratin bowl and add the chicken.

7. Cover with foil and simmer for 45 minutes. After 45 minutes, remove the foil and cook for 15 to 20 minutes. Coat the chicken with the juice occasionally.

Photo: Guillaume Marinette

8. Serve hot.

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