Baby Chickens with Mushrooms and Cream
This recipe is an adaptation of a Scandinavian version using vodka, caraway seeds and dill. I prefer the more subtle version using white wine and lemon thyme. But you can substitute these ingredients to create your own version. Serving individual baby chickens to your guests makes a big impression, but you could just as easily serve larger chickens or chicken pieces, and cook them accordingly. Serves 6.
6 baby chickens or 2 x 1.1kg chickens or 2kg chicken pieces
2 onions peeled and cut into wedges
55g butter softened
250ml white wine or 200ml wine and 60ml vodka
300ml chicken stock
200g button mushrooms
280ml cream
6 sprigs of lemon tyme
2T thyme or fresh dill tips
Preheat the oven to 200C.
Place the onions inside the chickens. If using chicken pieces, place them alongside. Smear each chicken equally with 40g of the butter. Place in a roasting pan or two. Pour over the wine and stock. Add the lemon thyme. Cover loosely with foil and roast for an hour. Remove the foil, baste the chickens and return to the oven for 20 minutes. Remove from the oven and place on a dish to rest, covered with foil.
Melt 15g of butter in a pan. Add the mushrooms and thyme to cook. Turn up the heat and add 60ml of the cooking juice from the chickens, or the vodka and 2t caraway seeds. Cook until the liquid has thickened. Add the cream and cook for 5 more minutes. (Stir in the dill if using). Season and remove from the heat. Pour over the chickens to serve.
As this dish is quite rich, I often serve it with this version of oven baked potatoes:
6 large potatoes
90ml olive oil
salt and pepper
3 sprigs of lemon thyme
Slice into the potatoes about 2/3 of the way without cutting the bottom. Place in a roasting pan and drizzle 15ml of oil over each one. Season and sprinkle over some thyme leaves. Bake at 200C for 50 minutes or until soft and cooked through.
6 baby chickens or 2 x 1.1kg chickens or 2kg chicken pieces
2 onions peeled and cut into wedges
55g butter softened
250ml white wine or 200ml wine and 60ml vodka
300ml chicken stock
200g button mushrooms
280ml cream
6 sprigs of lemon tyme
2T thyme or fresh dill tips
Preheat the oven to 200C.
Place the onions inside the chickens. If using chicken pieces, place them alongside. Smear each chicken equally with 40g of the butter. Place in a roasting pan or two. Pour over the wine and stock. Add the lemon thyme. Cover loosely with foil and roast for an hour. Remove the foil, baste the chickens and return to the oven for 20 minutes. Remove from the oven and place on a dish to rest, covered with foil.
Melt 15g of butter in a pan. Add the mushrooms and thyme to cook. Turn up the heat and add 60ml of the cooking juice from the chickens, or the vodka and 2t caraway seeds. Cook until the liquid has thickened. Add the cream and cook for 5 more minutes. (Stir in the dill if using). Season and remove from the heat. Pour over the chickens to serve.
As this dish is quite rich, I often serve it with this version of oven baked potatoes:
6 large potatoes
90ml olive oil
salt and pepper
3 sprigs of lemon thyme
Slice into the potatoes about 2/3 of the way without cutting the bottom. Place in a roasting pan and drizzle 15ml of oil over each one. Season and sprinkle over some thyme leaves. Bake at 200C for 50 minutes or until soft and cooked through.
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