Oven-roasted chicken with mushrooms ala creme

Number: 4 people 

Time: 1.5 hours

You will need:

An organic free-range chicken 

A bag of beets 

A bag of small potatoes 

1 lemon 

And what else you have in the fridge of root vegetables, carrots, parsnips, Jerusalem artichokes etc.

Butter

Olive oil

Flake salt

Pepper 

Salad:

A scallion 

2 apples 

2 avocados 

4 carrots 

 

Vinaigrette:

Olive Oil 

Flake salt 

Pepper 

Juice from 1 lemon

1 tbsp mustard 

Mushrooms ala creme:

1 tray of mushrooms, everything from mushrooms to chanterelles 

1 red onion 

1 tablespoon butter

2 cloves of garlic 

A cooking cream (a quarter liter) 

 

 

How to do it:

Clean the root vegetables and cut them into approx. equal sized pieces. Cut the lemon in half and cut them in half.

Toss lemon and root vegetables in oil, salt and pepper in an ovenproof dish.

Brush the chicken in oil, salt and pepper. Don't skimp on the salt. 

Fill the chicken with all the lemon wedges and whatever there is room for root vegetables. Place the chicken on top of the remaining root vegetables.

Bake the whole thing for 1 hour at 200 degrees hot air.

 

Salad

Cut the cabbage and carrots finely. Dice the apples and avocado. Whisk a vinaigrette with 2 tbsp. oil and season with salt and pepper. Mix it with the salad.

 

Mushrooms ala creme:

Saute the mushrooms on a hot pan until they have released most of their liquid. Put a tablespoon of butter on the pan and brown the garlic and onion until they become soft.

After an hour, take the chicken out of the oven and pour off all the moisture, possibly pour off most of the fat and add to the mushrooms. Then add the cream. 

Cook until the sauce has the right creamy consistency, while the chicken cooks.

 

Serve it all together.