A refined take on classic roast chicken — perfectly crisped skin, tender meat, and a luxurious sherry reduction paired with earthy wild mushrooms.
Serves 4
Ingredients:
- Roasted Chicken (see sub-recipe)
- Sautéed Mushrooms (see sub-recipe)
- Sherry Reduction (see sub-recipe)
- Micro herbs (optional garnish)
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Steps:
- Carve roasted chicken and place slices or portions on warm plates.
- Spoon sautéed mushrooms alongside or beneath the chicken.
- Drizzle sherry reduction over and around the plate.
- Garnish with micro herbs for a refined presentation.
Roasted Chicken
Ingredients:
- 1 (1.5–1.8 kg) – Whole chicken (preferably organic or free-range)
- 2 tbsp – Olive oil
- 2 tbsp – Butter (softened)
- 2 sprigs – Fresh thyme
- 3 cloves – Garlic (crushed)
- Salt (to taste)
- Black pepper (freshly ground, to taste)
Steps:
- Preheat oven to 200°C (400°F).
- Pat chicken dry and rub with olive oil, butter, salt, and pepper.
- Stuff cavity with thyme and crushed garlic.
- Roast for 50–60 minutes, basting occasionally, until golden and internal temperature reaches 74°C (165°F).
- Rest 10–15 minutes before carving.
Wild Mushroom Sauté
Ingredients:
- 300 g – Mixed wild mushrooms (chanterelles, shiitake, oyster, or morels)
- 1 tbsp – Butter
- 1 tbsp – Olive oil
- 1 small – Shallot (minced)
- ½ tsp – Thyme leaves
- Salt (to taste)
- Black pepper (to taste)
Steps:
- Heat butter and olive oil in a sauté pan over medium heat.
- Add shallot and cook until translucent.
- Add mushrooms and thyme; sauté until golden and moisture evaporates.
- Season with salt and pepper; set aside warm.
Sherry Reduction
Ingredients:
- 150 mL – Dry sherry
- 200 mL – Chicken stock
- 1 tbsp – Butter (cold, for finishing)
- 1 small – Shallot (finely chopped)
- 1 – Thyme sprig
Steps:
- Sauté shallot in a small saucepan with a touch of butter until soft.
- Add sherry and thyme; reduce by half.
- Add chicken stock; continue reducing until glossy and thickened.
- Strain and whisk in cold butter before serving.
More Info
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