Savoury Recipe - Spring chicken casserole with mushrooms, asparagus and potatoes

Who doesn't enjoy a good roast chicken! A great culinary tradition, it is the Proust's madeleine for poultry lovers and the perfect combo for a good early spring dish.

It is accompanied by beautiful green asparagus, button mushrooms and delicious baked potatoes cooked with cloves of garlic.Garlic confit, for added indulgence.

Don't hesitate to ask your butcher to cut your chicken into quarters and leave the carcass for your sauce. But if you prefer, you can skip this step and use a little brown stock powder, as indicated in the recipe.

For the asparagus, choose fine Italian asparagus, which does not require peeling. A tray of ready-to-cook asparagus heads is also an excellent choice.

- Chef Julian

Roasted chicken with mushrooms and asparagus


Servings Preparation time
4 1 hour



Chicken cut in 4 (about 1.2 kg)
3 tablespoons Flour
250g Button mushroom brown
1 Onion
1 Carrot
150g Bacon
400g Asparagus, green, fine
600g Firm potatoes (raclette type)
4 Cloves of garlicGarlic
2 tablespoons Brown stock powder
200g Onions in vinegar
1 Bay leaf
1 Branch of thyme



Step 1/9

Prepare the chicken juice. If you are using the carcass, brown it in a wide pan with a littleRapeseed oil. If you have any old vegetables left in your fridge (carrots, celery, etc.), chop them roughly and add them once the bones are browned.

Add a tablespoon of flour, stir and finish by adding water.

Cook for 30 minutes and strain through a fine sieve to collect the juice. Throw the rest in the garbage and set aside.

If you are not using the carcass, simply dilute the brown stock with water and set aside.


Step 2/9

Peel all your vegetables.


Step 3/9

Cut the mushrooms into quarters, theOnion and carrot into large cubes, and the bacon into large lardons. Set aside.

Cut the asparagus stalks to remove the white and fibrous part.


Step 4/9

In an ovenproof container, place the potatoes, cut lengthwise into quarters, the cloves of garlic and the asparagus.Garlic unpeeled, olive oil, salt and pepper. Salt and pepper.

Mix and bake for 30 minutes at 200°C until golden brown.


Step 5/9

Cook the green asparagus in boiling water for 3 minutes, cool in a bowl of cold water to keep them crisp, then set aside.


Step 6/9

Flour the 4 pieces of chicken with the remaining flour and fry them with a little oil in a large frying pan or casserole to form a nice crust.

Reserve on a plate.


Step 7/9

In the same container, add theOnioncarrot, bacon and mushrooms and fry them in the chicken fat.

Then pour in the chicken juice (or brown stock) with the drained pickled onions.


Step 8/9

Add the chicken pieces, bay leaf and thyme and simmer over medium heat for 20 minutes, covered. The sauce should have reduced and be syrupy.


Step 9/9

Finish by adding the green asparagus.

Heat for another 5 minutes, and serve with the roasted potatoes.


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