This delectable, savory-yet-sweet roasted chicken incorporates the rich umami flavor of Yellow Foot Chanterelle Mushrooms, a touch of sweetness from apples, and a fragrant blend of aromatic herbs.
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients
serves 4
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1 Fennel Bulb, sliced
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1 Apple, sliced
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4 Cloves Of Garlic
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4 Thyme Sprigs
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4 Rosemary Sprigs
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1 Cup Yellow Foot Chanterelles, soaked in hot water for 5 minutes
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2 Teaspoons Kosher Sea Salt Flakes
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1 Teaspoon Ground Black Peppercorns Dustless
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1 Whole Chicken, cut into 8 pieces
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2 Tablespoons Butter, melted
Directions
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Preheat oven to 375°F.
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Spread fennel, apple, garlic, herbs and strained mushrooms onto small sheet pan or braising pan. Season with 1/2 teaspoon salt and sprinkle of ground black pepper.
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Season both sides of chicken pieces with salt and ground black pepper. Place chicken on top of mushroom-herb mixture and pour melted butter over top.
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Transfer pan to middle rack of oven and roast for 25 minutes.
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Check that thermometer reads 165°F in thickest piece of chicken before removing from oven. Serve chicken garnished with mushroom, herb and apple mixture.