Chicken with Corn and Chanterelles
Main Dishes • European
Description
Recipe from a magazine 'Bread-Salt' July-August 2013.
Ingredients
- Pickled Chanterelles 5 oz
- Garlic 4 cloves
- Cauliflower ½ head
- Poultry 20 oz
- Vegetable Oil 4 tablespoons
- Lemon 1 piece
- Corn Cobs 1 piece
- Butter 1 tablespoon
- Fresh Rose Hips 2 sprigs
- Thyme 4 sprigs
Step-by-Step Guide
Step 1
Clean the chanterelles from sand and dirt, rinse, and dry on a paper towel. Cut large ones into several pieces. Break the cauliflower into small florets.
Step 2
Peel two cloves of garlic and finely chop them. Rub the chicken with garlic and vegetable oil. Drizzle the bird with the juice of half a lemon, season with salt and pepper, and tie the legs together. Place the chicken in a baking tray lined with parchment paper. Put it in a preheated oven at 355°F for 25 minutes. Baste the chicken with the juices every 10 minutes.
Step 3
Meanwhile, boil the corn in salted boiling water for 20 minutes. Remove the corn, and in the same water, add the cauliflower and chanterelles, cooking for 4 minutes. Drain the water. Transfer the corn, chanterelles, and cauliflower to the tray with the chicken. Add the butter, remaining garlic, and rosemary and thyme leaves, reduce the temperature to 300°F, and bake for another 15 minutes.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!