Roast Chicken with Three Mushrooms
(The Maya Kitchen)

Chicken with Three Mushrooms2ROAST chicken is a very versatile dish. Since it is white meat and is not fried, a lot of health- and fitness-conscious people happily partake of it — especially when it is fresh out of the oven and the aroma is heavenly.

Personally, I like Roast Chicken. Having given up red meat many years ago (except when I have to take bitefuls in line with my work as a magazine editor and food columnist/writer), chicken is my protein source aside from my staple of fish and seafood. Roast Chicken is a particular favorite because it’s a healthier alternative to Fried Chicken, and it’s versatile because I can turn leftovers into noodle soup and topping for a green salad. So, whenever I get hold of a Roast Chicken recipe, I really keep it and experiment with it when there is spare time.

Just recently, I got hold of a recipe of the late Larry J. Cruz, journalist-turned-restaurateur, from a special cooking class conducted by LJC Executive Chef George Lizares, at The Maya Kitchen. Chef George featured a number of personal favorites of Cruz, who launched many concept restaurants under the LJC Restaurant Group umbrella, and Roast Chicken with Three Mushrooms was one of the dishes that caught my attention. I intend to try it in my own kitchen soon and am encouraging you to do so, too.

THE HERB BUTTER CHICKEN SEASONING:
2-3 tbsps. butter
1 tsp. fresh thyme leaves
1 tsp. fresh marjoram leaves
salt and pepper to taste

1. Mix together all ingredients.
2. Set aside at room temperature.

THE CHICKEN:
1 pc. chicken
salt and pepper to taste
butter
1 cup peeled and diced onion
3/4 cup peeled and diced carrots
1/4 cup diced celery
1/4 cup oil

1. Wash the chicken, and pat-dry. Season with salt and pepper, inserting your fingers between the skin and the meat to season it. Insert small dices of butter and rub to spread out evenly.
2. Truss the chicken and arrange on a baking dish.
3. In a small bowl, combine onion, carrots and celery. Mix well, then spread all around the chicken.
4. Sprinkle with oil, and roast in a 350 to 375˚F oven for about 60 minutes, depending on the size of the chicken.
5. When the skin turns golden, set aside and start preparing the sauce.

THE SAUCE:
1-2 tbsps. Maya All Purpose Flour, sifted
2 cups chicken stock
2 tbsps. butter
1 cup fresh button mushrooms
1 cup fresh shiitake mushrooms, stems removed
1/4 cup dried Porcini mushrooms, pre-soaked
salt and pepper to taste
thyme and marjoram leaves
1-2 tbsps. brandy
1 tsp. chopped parsley

1. Degrease the roasting pan, put all the drippings in a saucepan, and cook for about 4 minutes or until mixture starts to turn golden brown.
2. Add flour and mix well so there will be no lumps.
3. Add stock, and mix well, as it will gradually thicken. Simmer for about 10 minutes, then strain into a saucepan and continue to simmer the mixture.
4. Heat the butter in a pan, and sauté mushrooms for about 3 minutes. Add the mushrooms to the simmering sauce.
5. Adjust seasoning with herbs, salt, pepper and brandy. Keep hot.
6. Remove strings from the chicken and arrange on a serving platter. Spoon sauce and mushrooms over the chicken. Garnish with chopped parsley and springs of thyme and marjoram.
7. Serve.

Good for 4 to 5 persons.

Category(s): Poultry, Recipes
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