Poulet Roti with Wild Mushrooms
Elevate your dinner table with the exquisite flavors of Poulet Rôti with Wild Mushrooms, a French-inspired masterpiece perfect for special occasions or elegant weeknight meals. This recipe features a golden, herb-infused roasted chicken, expertly basted with its own pan juices for ultimate succulence. The star accompaniment is a medley of wild mushrooms—think chanterelles, morels, or creminis—sautéed in fragrant shallots, garlic, and a splash of dry white wine for depth of flavor. Tied together with fresh thyme, parsley, and delicate notes of lemon, this one-skillet dish is as comforting as it is sophisticated. With minimal prep and a stunning presentation, it’s the ultimate crowd-pleaser for mushroom lovers and roast chicken enthusiasts alike. Perfect for sharing and best enjoyed with a side of crusty bread or roasted vegetables!
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Recipe Information
Ingredients
- 1 Whole chicken (about 4-5 pounds)
- 4 tablespoons Unsalted butter, softened
- 2 tablespoons Olive oil
- 4 Garlic cloves, minced
- 6 Fresh thyme sprigs
- 1 Lemon, quartered
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 12 ounces Wild mushrooms (such as chanterelles, morels, or creminis), cleaned and sliced
- 2 Shallots, finely chopped
- 1 cup Dry white wine
- 1 cup Chicken stock
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C).
Rinse the chicken inside and out under cold water, then pat dry with paper towels.
Rub the softened butter all over the chicken, including under the skin where possible. Sprinkle the chicken generously with 1 teaspoon of salt and the black pepper.
Stuff the cavity of the chicken with the lemon quarters, 3 thyme sprigs, and half of the minced garlic.
Truss the chicken with kitchen twine, tying the legs together and tucking the wings under, to ensure even cooking.
In a large ovenproof skillet or roasting pan, heat the olive oil over medium heat. Sear the chicken on all sides until golden brown, about 4-5 minutes per side.
Transfer the skillet to the preheated oven and roast the chicken, breast side up, for about 60-70 minutes, or until the internal temperature reaches 165°F (74°C). Baste with the pan juices halfway through cooking.
While the chicken is roasting, prepare the mushrooms. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shallots and remaining garlic, sautéing until fragrant, about 2 minutes.
Add the mushrooms and sauté until browned and softened, about 5-7 minutes. Season with the remaining 1 teaspoon of salt.
Deglaze the skillet with the white wine, scraping up any browned bits. Allow the wine to reduce by half, then stir in the chicken stock and remaining thyme sprigs. Simmer for 5-7 minutes, then discard the thyme sprigs and remove from heat.
Once the chicken is cooked, transfer it to a cutting board to rest for 10 minutes. Pour any pan juices into the mushroom skillet and stir to combine.
Carve the rested chicken into serving pieces and arrange on a platter. Spoon the mushroom mixture around the chicken, garnish with fresh parsley, and serve immediately.
Nutrition Facts
Calories |
3216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.9 g | 306% | |
| Saturated Fat | 78.9 g | 394% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 5691 mg | 247% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 9.1 g | ||
| Protein | 206.7 g | 413% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 259 mg | 20% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3522 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
