Roast chicken with wild mushrooms & garlic butter

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• pshopper

  06 November 2011

  pshopper commented on this recipe

  Ooo this sounds really tasty. Next Sundays roast I think.

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• PattiP

  06 November 2011

  PattiP commented on this recipe

  I do think there's not enough liquid in the initial stages of this recipe. The dried mushrooms got very dry. At 40 mins I put the chicken and mushrooms into a bigger roasting dish and added some water which helped. I also thickened the sauce with some arrowroot (this may not have been needed without the extra water, but the mushrooms would have been dire). It was indeed a lovely lovely sauce, very very rich and tasty! I would do this recipe again and again but with a bit more moisture initially.

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• Natascha

  06 November 2011

  Natascha rated and commented on this recipe

  

  Delicious, moist and not as garlicky as you'd think. I substituted rosemary for the thyme as we were out of stock, used only half the lemon zest (again, short on lemons), and used only half the mushrooms as there were only two of us. The mushrooms were a bit bite-y but I liked that. There's lots of scope for playing with the balance of ingredients in this recipe. I'd definitely cook it again.

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• JaneyA

  07 November 2011

  JaneyA rated and commented on this recipe

  

  lovely - a different Sunday roast - but agree with the comment above - It needed more liquid - onions and mushrooms just dried out and burnt round the outside. I left it too late to properly rescue mine and just added more wine/ water at the end - I will make it again though as was delicious but next time add more liquid sooner.

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• pshopper

  13 November 2011

  pshopper rated and commented on this recipe

  

  A tasty garlicky chicken roast. I added more liquid as suggested by the commentators and I also turned the onion/mushroom mix around a few times in the liquid whilst cooking. What I will change next time is that I will soak the mushrooms in hot water so that they are a little more tender than they were. Otherwise a delicious dish. Try it.

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• Kate Marshall

  16 November 2011

  Kate Marshall rated and commented on this recipe

  

  Cooked this on Sunday and it was lovely! I agree with the comments about there not being enough liquid for the mushrooms, but it was a really intense flavour that everyone loved. I'd definitely cook this again.

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• Sue Sid

  21 November 2011

  Sue Sid commented on this recipe

  Have you seen the calories and fat content? Not sure I would make this!!

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• Lu

  16 December 2011

  Lu rated and commented on this recipe

  

  This was a delicious way to turn a roast chicken into something a bit more interesting. Following the comments from other reviews I substituted dried mushrooms for fresh and I doubled the amount of liquid. I also added a mushroom stock cube to the liquid just because I happened to have one in the cupboard. If you like garlic you'll love this. Only thing I would change when I do it again is I'd reduce the amount of butter to 75 or maybe even 50g because it did make the sauce very oily.

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• Nicky

  21 April 2013

  Nicky rated and commented on this recipe

  

  So indulgent! I bought a roasting herbs mix which had thyme, sage and rosemary and used those with the garlic butter... I agree with the other posters, you definitely need more liquid. I put about 100ml in the cavity (white wine and water) and probably 100-200ml in the roasting tin to keep the mushrooms moist... I also used shallots instead of onions because I had some to use up. The mushrooms tasted delicious, I reduced the amount of butter, but then added some Elmlea to the sauce... Absolutely delicious!

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Ingredients

• 10 garlic cloves , crushed
• 100g butter
• zest 2 lemons , juice of ½
• 2 thyme sprigs, leaves picked
• 1 whole chicken (about 1.8kg/4lb)
• 50ml olive oil
• 4 onions , quartered
• 85g dried mushrooms
• 3 bay leaves
• 2 tbsp white wine
• small bunch parsley , leaves chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 30 mins

Cook 1 hr 50 mins

Ingredients

• 10 garlic cloves , crushed
• 100g butter
• zest 2 lemons , juice of ½
• 2 thyme sprigs, leaves picked
• 1 whole chicken (about 1.8kg/4lb)
• 50ml olive oil
• 4 onions , quartered
• 85g dried mushrooms
• 3 bay leaves
• 2 tbsp white wine
• small bunch parsley , leaves chopped

PER SERVING

967 kcalories, protein 63g, carbohydrate 13g, fat 74 g, saturated fat 27g, fibre 5g, sugar 8g, salt 0.86 g

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