Savory Recipe - Spring Casserole Chicken with Mushrooms, Asparagus, and Potatoes
Who doesn't enjoy a good roast chicken! A great culinary tradition, it's the madeleine of Proust for poultry enthusiasts and the perfect combo for a good early spring dish.
It is accompanied by beautiful green asparagus, Paris mushrooms, and delicious oven-baked potatoes cooked with cloves of Garlic confit, for extra indulgence.
Don't hesitate to ask your butcher to cut your chicken into four and leave you the carcass to make your sauce. But if you prefer, you can skip this step and use a bit of brown stock powder, as indicated in the recipe.
For the asparagus, opt for fine Italian asparagus, they require no peeling. A tray of ready-to-cook asparagus tips is also an excellent choice.
- Chef Julian
| Servings | Preparation time |
| 4 | 1 hour |
Ingredients
| 1 | Chicken cut into 4 (about 1.2 kg) |
| 3 tbsp | Flour |
| 250g | Button mushroom brown |
| 1 | Onion |
| 1 | Carrot |
| 150g | Bacon |
| 400g | Green asparagus, fine |
| 600g | Firm potatoes (raclette type) |
| 4 | Cloves of Garlic |
| 2 tbsp | Brown stock powder |
| 200g | Pickled onions |
| 1 | Bay leaf |
| 1 | Thyme branch |
Instructions
Step 1/9
Prepare the chicken juice. If you are using the carcass, brown it in a large pot with a bit of Rapeseed oil. If you have any old vegetables in your fridge (carrot, celery, etc.), roughly chop them and add them once the bones are well browned.
Add a tablespoon of flour, stir, and finish by adding water to cover.
Cook for 30 minutes and strain everything through a fine sieve to collect the juice. Discard the rest in the trash and set aside.
If you are not using the carcass, simply dilute the brown stock in water and set aside.
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Step 2/9
Peel all your vegetables.
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Step 3/9
Cut the mushrooms into quarters, the Onion and the carrot into large dice, and the bacon into large lardons. Set aside.
Cut the ends off the asparagus to remove the white and fibrous part.
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Step 4/9
In an ovenproof dish, place the potatoes cut into quarters lengthwise, the unpeeled cloves of Garlic, olive oil, Salt, and pepper.
Mix and bake for 30 minutes at 200°C until everything is well browned.
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Step 5/9
Cook the green asparagus in boiling water for 3 minutes, cool them in a bowl of cold water to keep them crunchy, then set aside.
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Step 6/9
Dust the 4 pieces of chicken with the remaining flour and brown them with a bit of oil in a large pan or pot to form a nice crust.Â
Set aside on a plate.
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Step 7/9
In the same dish, add the Onion, the carrot, the bacon, and the mushrooms and sauté everything in the chicken fat.
Then pour in the chicken juice (or brown stock) with the drained pickled onions.
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Step 8/9
Put the chicken pieces back in, add the bay leaf, thyme, and let simmer over medium heat for 20 minutes covered. The sauce should have reduced and be syrupy.
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Step 9/9
Finish by adding the green asparagus.
Heat again for 5 minutes, and serve with the roasted potatoes.
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Enjoy!