Savoury Recipe - Spring chicken casserole with mushrooms, asparagus and potatoes
Who doesn't love a good roast chicken? A great culinary tradition, it's the madeleine de Proust of poultry enthusiasts and the perfect combo for an early spring dish.
It's accompanied by beautiful green asparagus, button mushrooms and delicious baked potatoes with cloves of garlic.Garlic confit, for an extra touch of deliciousness.
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, opt for fine Italian asparagus, which requires no peeling. A tray of ready-to-cook asparagus heads is also an excellent choice.
- Chef Julian
| Portions | Preparation time |
| 4 | 1 hour |
Ingredients
| 1 | Chicken, cut into 4 pieces (about 1.2 kg) |
| 3 tablespoons | Flour |
| 250g | Button mushroom brown |
| 1 | Onion |
| 1 | Carrot |
| 150g | Lard |
| 400g | Asparagus, green, fine |
| 600g | Firm potatoes (raclette type) |
| 4 | Cloves ofGarlic |
| 2 tablespoons | Brown stock powder |
| 200g | Onions in vinegar |
| 1 | Bay leaf |
| 1 | Thyme sprig |
Instructions
Step 1/9
Prepare the chicken jus. If you're using the carcass, brown it in a wide saucepan with a little olive oil.Rapeseed oil. If you have any old vegetables left in the fridge (carrots, celery, etc.), chop them roughly and add them once the bones have browned.
Add a tablespoon of flour, stir and finish by adding water to the top.
Cook for 30 minutes, then strain through a fine sieve to catch the juices. Throw the rest in the garbage can and set aside.
If you're not using the carcass, simply dissolve the brown stock in water and set aside.
Step 2/9
Peel all your vegetables.
Step 3/9
Quarter the mushrooms, cut theOnion and carrot into large cubes, and the bacon into large lardons. Set aside.
Cut off the stalks of the asparagus to remove the fibrous white part.
Step 4/9
In an ovenproof dish, place the potatoes, cut lengthwise into 4 pieces, and the asparagus cloves.Garlic unpeeled, olive oil, salt and pepper. Salt and pepper.
Mix well and bake for 30 min 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 brown them with a little oil in a large frying pan or casserole dish to form a nice crust.
Set aside on a plate.
Step 7/9
In the same bowl, add theOnion, the carrot, bacon and mushrooms and brown in the chicken fat.
Then pour in the chicken juice (or brown stock) with the drained pickled onions.
Step 8/9
Return the chicken pieces, bay leaf and thyme and simmer, covered, over medium heat for 20 minutes. The sauce should be reduced and syrupy.
Step 9/9
Finish by adding the green asparagus.
Heat for a further 5 minutes, and serve with the roast potatoes.
Enjoy!
