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Recipes\Chicken\Roasted Chicken with lemon herb and mushrooms
Roasted Chicken with Lemon-Herb Sauce and Sauteed Mushrooms, Two Ways :
(3-pound) chickens, giblets removed,
rinsed well and patted dry
1 tablespoon Essence, recipe follows
Salt and freshly ground black pepper
2 tablespoons olive oil
4 tablespoons unsalted butter
8 sprigs fresh thyme
Sauteed Mushrooms, recipe follows
Lemon Herb Sauce, recipe follows
Watercress, for plating
Preheat the oven to 375 degrees F.
Place the chickens on a flat work surface and using kitchen shears, cut away and
remove the backbones. With a sharp knife, cut each bird in half through the
center of the breast. Remove the breast and rib bones. Cut away the outer 2/3 of
the wing bone, leaving the last joint intact. Cut into and remove the thighbone.
Repeat with the remaining chicken and reserve the bones for another use.
Plating 1: Season the chickens on both sides with the Essence. Heat 1 tablespoon
of the oil in each of 2 skillets over medium-high heat. Place 2 chicken halves,
skin side up, in each hot pan and sear on 1 side for 6 minutes. Remove from the
heat. Add 2 tablespoons of the butter and 4 sprigs of thyme to each pan. Place
in the oven and roast for 16 minutes on the same side. Remove from the oven and
carefully turn the chicken halves with tongs. Spoon pan juices over the skin
side of each chicken and roast until the skin is crisp and the chickens are
cooked through, about 10 minutes.
Remove from the oven and place the chicken halves on a cutting board. Carefully
cut away the breast from each half and carve into 5 slices.
Arrange the sliced breast along the top of a plate and place the leg to the
side. Spoon the sauce over the chickens and arrange the mushrooms to the side.
Garnish each plate with watercress and 4 sprigs of thyme and serve.
Plating 2: Preheat the oven to 375 degrees F.
Place the chickens on a flat work surface and using kitchen shears, cut away and
remove the backbones. With a sharp knife, cut each bird in half through the
center of the breast. Remove the breast and rib bones. Cut away the outer 2/3 of
the wing bone, leaving the last joint intact. Cut into and remove the thighbone.
Repeat with the remaining chicken and reserve the bones for another use. Lightly
pound out the chicken halves between 2 sheets of plastic to flatten. Season the
inside of the chicken with salt and pepper.
Have the Sauteed mushrooms, cooled, in a bowl. Place the mushrooms on the
chicken and roll up, lengthwise, around the filling. Tie the roll at 1-inch
intervals. Place the chicken roll in a hot pan and sear on all sides for 6
minutes.
Remove from the heat. Add 2 tablespoons of the butter and 2 sprigs of thyme to
each pan. Place in the oven and roast for 16 minutes on the same side. Remove
from the oven and carefully turn the chicken halves with tongs. Spoon pan juices
over the skin side of each chicken and roast until the skin is crisp and the
chickens are cooked through, about 10 minutes. Remove and let rest on a cutting
board for 5 minutes before slicing.
Slice the chicken roulade and put the slices on a platter. Spoon the sauce
around the roulade and plate with watercress.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store
in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
Published by William and Morrow, 1993.
Sauteed Mushrooms:
3 tablespoons butter
2 sliced shallots
1 tablespoon minced garlic
2 pounds assorted mushrooms
1 tablespoon fresh chopped thyme leaves
1 tablespoon fresh chopped marjoram leaves
In a saute pan, add the butter and melt over medium heat. Add the shallots and cook until translucent, about 4 minutes. Add the mushrooms and saute until they have given up most of their liquid, about 8 minutes. Add the herbs and season with salt and pepper.
Lemon Herb Sauce:
1 cup chicken stock
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
1/2 cup olive oil
1 tablespoon assorted chopped fresh herbs, such as basil, parsley, chives or
oregano
Put the chicken stock in a small saucepan
and bring to a simmer. Remove from the heat.
Combine the stock and mustard in a blender or food processor, and process on
high speed. With the motor running, add the lemon juice, olive oil, and herbs,
and process until smooth. Transfer to a gravy boat or measuring cup and cover to
keep warm until ready to serve.
Yield: Makes about 1 1/4 cups