Not Your Typical Chicken and Mushrooms!

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Make Not Your Typical Chicken and Mushrooms!

This simple roast chicken recipe is another great transitional dish!  Serve with mashed potatoes or polenta and salad greens with a zippy vinaigrette. 

Roasted Chicken with Bacon and Morels

Serves 4

Ingredients

1 chicken, about 3 lbs
2 tbsp duck fat
Coarse salt & freshly ground black pepper
6 slices Applewood smoked bacon, diced(reserving one piece, chopped, for garnish)
1 shallot, chopped
1/2 pound Morel mushrooms, cleaned and halved*
Squeeze of fresh lemon juice
1 tsp Dijon mustard
1 tsp fresh thyme leaves, chopped
1/4 cup dry white wine (optional)
1 cup chicken stock
1/2 cup heavy cream

1/4 bunch of fresh parsley, stemmed and chopped. (for garnish)


Preparation

Preheat oven to 450 degrees F. 

Remove neck and giblets from the chicken cavity. Pat chicken dry with paper towels.

Generously season, inside and out, with coarse salt and freshly ground black pepper. Truss chicken with butcher's string. Rub softened duck fat over the skin. Place on a rack in heavy roasting pan. Roast for about 1 hour, or until chicken is golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 160 degrees F. Remove chicken from the oven and rest on a cutting board while you make the sauce.

Pour off excess fat from the roasting pan and place pan over medium-high heat. 

Add bacon and cook until just crisp. Add shallot and mushrooms, season with salt and pepper; sauté until shallots are translucent and mushrooms have softened. Stir in lemon juice, Dijon, and thyme; continue to cook about 1 minute more. Deglaze pan with white wine (if using), scraping up any browned bits from the bottom of the pan. When wine is nearly completely reduced, stir in chicken stock. Simmer until sauce has thickened enough to coat the back of a spoon. Turn heat down to low and stir in cream. Thicken to your liking. 

Plating/Presentation

Cut chicken into quarter portions.  On a warmed dinner plate, lay down a portion of mashed potatoes or polenta.  Place the chicken on top of the potatoes or polenta and spoon over the bacon and mushroom sauce. Garnish with reserved chopped bacon parsley. 

I would also serve this dish with a crisp, chilled mixed green salad with a zesty vinaigrette which will compliment the sauce. Anything creamy will fight with the lushness of the sauce.

Note*

Being that the season for fresh morels isn't until April, you can use dried Morels that have been re-hydrated, Chanterelles or a good flavor substitute and generally available quite a bit more often, Procini.

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