Roast Chicken with Asparagus, Morel, and Pearl-Onion Ragoût

Name: Roast Chicken with Asparagus, Morel, and Pearl-Onion Ragoût
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams green asparagus, peeled and trimmed; 1 kilograms chicken, excess fat removed and legs tied; 59 milliliters dry white wine; 4 servings Kosher salt to taste; 1 lemon, halved; 28 grams dried morel mushrooms; 1 Tbsp olive oil; 283 grams pearl onions; 4 Tbsps unsalted butter (2 tablespoons cold, 2 tablespoons softened); 237 milliliters warm water

Roast Chicken with Asparagus, Morel, and Pearl-Onion Ragoût is a gluten free, primal, and דל פחמימות, main course. This recipe serves 4. One portion of this dish contains approximately 67g of protein, 66g of fat, and a total of 936 calories. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up olive oil, butter, wine, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat oven to 425°F.

Equipment you will use

Oven

Blanch onions in boiling salted water 1 minute.

Ingredients you will need

Onion

Water

Drain in a colander and rinse under cold running water to stop cooking. Trim root ends and peel.

Ingredients you will need

Water

Equipment you will use

Colander

Pat chicken dry. Coat a 17- by 12-inch flameproof roasting pan with oil and put chicken in pan. Rub 2 tablespoons softened butter into skin over entire chicken. Season chicken inside and out with salt and pepper. Put 1 lemon half in cavity and squeeze remaining half over chicken.

Ingredients you will need

Salt And Pepper

Whole Chicken

Butter

Lemon

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Roasting Pan

Roast chicken in middle of oven 20 minutes. Baste chicken, then continue to roast, basting about every 7 minutes, 20 minutes more. Scatter onions around chicken and continue to roast, turning onions and basting every 7 to 8 minutes, until chicken is golden and a thermometer inserted into fleshy part of a thigh registers 170°F (juices will run clear), 25 to 35 minutes more.

Ingredients you will need

Roasted Chicken

Whole Chicken

Onion

Equipment you will use

Kitchen Thermometer

Oven

Once chicken begins roasting, soak morels in warm water 20 minutes. Lift mushrooms out of water, squeezing excess liquid back into bowl, and reserve liquid. Rinse morels thoroughly to remove grit and squeeze dry. Trim any tough stems.

Ingredients you will need

Mushrooms

Whole Chicken

Morel Mushrooms

Water

Equipment you will use

Bowl

Pour reserved soaking liquid through a sieve lined with several layers of cheesecloth or a paper towel into a small bowl.

Equipment you will use

Cheesecloth

Paper Towels

Sieve

Bowl

Cut asparagus diagonally into 2-inch lengths. Arrange on a steamer rack and sprinkle with kosher salt. Steam asparagus, covered, over boiling water until crisp-tender, about 5 minutes, then transfer to a bowl of ice water to stop cooking.

Ingredients you will need

Kosher Salt

Asparagus

Water

Equipment you will use

Bowl

Transfer roast chicken to a platter, then discard string and cover chicken loosely with foil.

Ingredients you will need

Roasted Chicken

Whole Chicken

Equipment you will use

Aluminum Foil

Transfer onions and pan juices to 2 separate small bowls (do not clean roasting pan). Skim and discard fat from juices.

Ingredients you will need

Onion

Equipment you will use

Roasting Pan

Bowl

Set roasting pan over a burner.

Equipment you will use

Roasting Pan

Add wine and deglaze by boiling over high heat, stirring and scraping up brown bits, until reduced to about 2 tablespoons.

Ingredients you will need

Wine

Add pan juices from bowl, any juices that have accumulated on platter (from chicken), mushroom-soaking liquid, and morels, then boil until liquid is reduced to about 1/3 cup.

Ingredients you will need

Mushrooms

Whole Chicken

Morel Mushrooms

Equipment you will use

Bowl

Frying Pan

Cut remaining 2 tablespoons butter into pieces and add to morels with onions and asparagus. Cook over moderately high heat, shaking pan, until butter is just incorporated and vegetables are glazed. Season vegetables with salt and pepper and spoon around chicken.

Ingredients you will need

Salt And Pepper

Vegetable