Roast chicken with herby mushroom butter. A simple recipe to make and a delicious dinner party main course.
Ingredients
- 65g unsalted butter, at room temperature
- 100g finely chopped shallots
- 4 garlic cloves, crushed
- 200g ceps or chestnut mushrooms, cleaned and finely chopped
- 2 tbsp mixed chopped fresh flatleaf parsley and thyme
- 4 x 175-200g free-range chicken breasts, skin-on
- Olive oil for rubbing
Method
- 1. First make the mushroom butter. Melt half the butter in a small frying pan, add the shallots and garlic, then cook gently for 5 minutes until soft but not browned. Add the mushrooms and some seasoning, increase the heat slightly, then cook for a further 3 minutes until the mushrooms are tender, the excess moisture has evaporated and you have a thickish paste. Cool, then mix into the rest of the softened butter with the chopped herbs and season to taste.
- 2. Preheat the oven to 200°C/fan180°C/gas 6. Lay the chicken breasts on a chopping board and cut a long pocket lengthways into the side of each one, taking care not to cut through to the other side. Push a quarter of the herby mushroom butter into each pocket and secure with a cocktail stick.
- 3. Rub the outside of the breasts with a little oil and season well. Put on a rack in a small roasting tin and roast on the top shelf of the oven for 25 minutes or until golden brown and cooked through. Remove, cover loosely with foil and leave to rest for 3-4 minutes before serving.
Nutritional info
Per serving: 330kcals, 16.6g fat (9.5g saturated), 43.8g protein, 1.6g carbs (1.1g sugars), 0.3g salt, 1.9g fibre
Wine Recommendation
White burgundy has the depth of flavour for this, and a Mâcon-Villages is the best value.
More inspiration from Debbie Major
Broad bean recipes
Game recipes
How to keep picked herbs fresh
Christmas baking
Chard recipes