Chicken with Corn and Chanterelles

Main Dishes | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Recipe from a magazine 'Bread-Salt' July-August 2013.

Ingredients

Pickled Chanterelles - 5.3 oz
Garlic - 4 cloves
Cauliflower - ½ head
Poultry - 21.2 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 356°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 302°F, and bake for another 15 minutes.