ROAST CHICKEN WITH ASPARAGUS, MOREL, AND PEARL-ONION RAGOûT
Categories Chicken Mushroom Onion Vegetable Roast Dinner Asparagus Spring Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Blanch onions in boiling salted water 1 minute. Drain in a colander and rinse under cold running water to stop cooking. Trim root ends and peel.
- 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.
- 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.
- 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.
- Pour reserved soaking liquid through a sieve lined with several layers of cheesecloth or a paper towel into a small 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.
- Transfer roast chicken to a platter, then discard string and cover chicken loosely with foil. Transfer onions and pan juices to 2 separate small bowls (do not clean roasting pan). Skim and discard fat from juices.
- Set roasting pan over a burner. Add wine and deglaze by boiling over high heat, stirring and scraping up brown bits, until reduced to about 2 tablespoons. 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.
- 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.
ROSEMARY ROAST CHICKEN THIGHS, NEW POTATOES, ASPARAGUS & GARLIC
An all-in-one lighter roast with Jersey Royals and a whole bulb of garlic - the potatoes catch the lemony cooking juices
Provided by Barney Desmazery
Categories Dinner, Main course
Time 55m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes, asparagus, garlic cloves, oil and lots of seasoning in a large roasting dish (about 30 x 20cm). Squeeze over all the juice from the lemon halves, then cut them into chunks and add them to the dish. Toss everything together, cover the dish with foil, and roast for about 15 mins.
- Remove the foil and mix through the rosemary. Season the chicken thighs and arrange evenly in the dish.
- Roast for another 25-30 mins until the potatoes are tender, and the chicken is crisp and cooked through. Serve the dish in the middle of the table for everyone to share.
Nutrition Facts : Calories 509 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.3 milligram of sodium
ROAST CHICKEN WITH POTATOES, LEMON, AND ASPARAGUS
One whole roasted chicken, cut up, and a single pan-plus some citrus, new potatoes, butter, and newly in-season asparagus-create the ideal meal to welcome spring.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat oven to 475 degrees. Place potatoes and half the butter in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.
- Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
- Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 5 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.
CHICKEN WITH ASPARAGUS AND ROASTED RED PEPPERS
This is a one dish meal that can be prepared quickly and easily.
Provided by MKATES
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Cook 15 minutes, until chicken is almost done.
- Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with mozzarella cheese to serve.
Nutrition Facts : Calories 183.8 calories, Carbohydrate 6.5 g, Cholesterol 67.6 mg, Fat 5 g, Fiber 1.8 g, Protein 27.6 g, SaturatedFat 2.2 g, Sodium 316.5 mg, Sugar 3.4 g
PAN-ROASTED CHICKEN WITH MOREL MUSHROOM SAUCE
Morel mushrooms are one of the most delicious-and fleeting-signs of spring, and this one-pan dish is a decadent way to usher in the new season. In it, tender whole chicken legs are finished in a creamy sauce that's layered with the flavors of morels, herbs and white wine. Round out the meal with a salad of mixed greens, oven-roasted potatoes or rice pilaf for an impressive dinner-party menu.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the chicken generously all over with salt and pepper.
- Heat the olive oil in a large heavy pan over medium-high heat. Once the oil is shimmering and just starting to smoke, add the chicken skin-side down and cook until golden brown all over, flipping halfway through, about 12 minutes. Transfer the chicken to a plate; set aside.
- Return the pan to medium heat and add the shallots and garlic to the pan. Cook, stirring often, until the shallots are soft and the garlic is lightly browned, about 2 minutes. Add the mushrooms and cook, gently stirring and scraping up any browned bits from bottom of the pan with a wooden spoon, until the mushrooms begin to release liquid, about 2 minutes. Transfer the mushroom mixture to a medium bowl and set aside.
- Add the wine to the pan and bring to a boil. Cook until the wine is reduced by half, about 4 minutes. Add the broth and thyme and bring back to a boil. Return the chicken to the pan, skin-side up, along with any juices from the plate and cover with the lid slightly ajar. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 15 minutes.
- Swirl in the cream and return the mushroom mixture to the pan. Simmer (uncovered) over medium-high heat, stirring occasionally, until the sauce thickens slightly, about 8 minutes. Season with salt and pepper. Place the chicken on a serving plate, spoon the mushroom sauce over and sprinkle with chives.
CHARLIE PALMER'S ASPARAGUS WITH MOREL RAGOUT
Provided by Food Network
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place the asparagus in the top half of the steamer over boiling water. Cover and steam for about 6 minutes or until asparagus is just tender but still bright green. Immediately remove and refresh under cold running water. Drain well, pat and dry. Set aside. Melt the butter in a large saute pan over medium heat. Add the leeks and saute for about 5 minutes or until the leeks are beginning to soften. Add the morels, chicken stock, wine, and salt and pepper to taste. Lower the heat and cook, stirring frequently, for about 26 minutes or until the leeks are almost melted and the liquid has reduced to a sauce-like consistency. Stir in 1 teaspoon of the chives and the parsley. Taste and, if necessary, adjust seasonings with salt and pepper. Place the asparagus on a serving plate. Spoon the Morel Ragout over the top of the rice and garnish with the remaining chives.
RAGOUT OF SPRING VEGETABLES WITH MORELS
Provided by Florence Fabricant
Categories weekday, side dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Place morels in a bowl, and cover with warm water. Place potatoes in a large saucepan, cover with salted water, and simmer 5 minutes. Add carrots, onions, turnips and celery, and simmer another 15 minutes. Drain vegetables, and set aside.
- Drain morels, reserving 1/3 cup soaking liquid, strained. Rinse morels, and pat dry.
- Heat 3 tablespoons oil in a large nonstick skillet. Add morels, potatoes, carrots, onions, turnips and celery. Sauté about 5 minutes, until potatoes begin to color. Add stock and reserved morel liquid. Boil a few minutes, until liquid reduces and thickens a bit. Recipe can be prepared in advance to this point.
- Stir in asparagus and scallions. Rapidly simmer 2 minutes. Season with salt and pepper. Fold in remaining oil, scatter with chervil, and serve.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 7 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 659 milligrams, Sugar 6 grams
SPA CUISINE - ASPARAGUS SOUP WITH ROASTED SHALLOTS AND MORELS
Make and share this Spa Cuisine - Asparagus Soup With Roasted Shallots and Morels recipe from Food.com.
Provided by Impera_Magna
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the onion, garlic and 2 tablespoons of the oil and cook over moderately high heat, stirring, until softened, about 5 minutes.
- Add the asparagus and cook for 5 minutes, stirring.
- Add the chicken stock and bring to a boil.
- Reduce the heat to moderately low and cook until the asparagus are very tender, about 30 minutes.
- Preheat the oven to 350°.
- In a bowl, soak the morels in the hot water until softened, about 20 minutes.
- Swirl to dislodge any grit; drain and chop.
- In a pie plate, toss the morels, shallots, remaining 1/2 tablespoon of oil and a pinch each of salt and pepper.
- Bake for about 15 minutes, or until the shallots are softened and lightly browned.
- Working in batches, puree the soup in a blender.
- Return the soup to the saucepan and season with salt and pepper.
- Ladle into soup plates, garnish with the mushroom mixture and serve.
- NOTE: If you'd like to garnish the soup with asparagus tips, set aside 16 two-inch tips before cutting up the stalks. Blanch or sauté the tips separately.
- NOTE: The soup and morel garnish can be made ahead and refrigerated separately overnight. Rewarm before serving.
Nutrition Facts : Calories 136.2, Fat 6.8, SaturatedFat 1, Cholesterol 5.4, Sodium 275.4, Carbohydrate 12.9, Fiber 2.4, Sugar 4.7, Protein 7.5
CHICKEN RAGOûT WITH LENTILS AND PEARL ONIONS
Steps:
- Combine first 7 ingredients in heavy medium saucepan. Simmer until lentils are just tender, about 25 minutes (mixture will be soupy). Remove from heat.
- Heat oil in large deep nonstick skillet over medium-high heat. Add chicken to skillet; cook until brown on both sides, about 5 minutes. Transfer to plate. Add pearl onions to skillet; sauté until golden, about 5 minutes. Transfer to plate with chicken. Add wine to skillet; boil until reduced by half, about 3 minutes. Add lentil mixture, chicken, onions and vinegar. Cover and simmer until chicken is cooked through, about 15 minutes. Season with salt and pepper. Garnish with parsley and serve.
ROAST CHICKEN WITH POTATOES, LEMON, AND ASPARAGUS
Make and share this Roast Chicken With Potatoes, Lemon, and Asparagus recipe from Food.com.
Provided by Mooseybear
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 478 degrees.
- Place potatoes and half the butter in a shallow roasting pan.
- Season with salt and pepper.
- Roast, tossing once, until potatoes are golden, 20-25 minutes.
- Place chicken, skin side up, on top of the potatoes. Season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
- Scatter asparagus, lemon, remaining butter, and thyme around chicken.
- Roast until asparagus is tender and chicken is cooked throughout, 5-15 minutes.
- Serve with pan juices.
CHICKEN, ASPARAGUS AND CARAMELIZED ONIONS
I love this dish, its from a cookbook called "150 things to do with Roasted Chicken" I did this dish without roasting the chicken, just a simple way to go. I love asparagus and carmelized onions and all these flavors along with balsamic vinegar go together incredibly well!
Provided by Eyemadreamer
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. Over med-hi heat, cook the asparagus in a skillet with 2 TB of evoo seasoned with salt and pepper until it browns and turns just tender. Remove from skillet.
- 2. Add more evoo if needed. Cook the Onions seasoned with salt and pepper until it becomes transcluent, reduce heat to med-low and continue to cook until it becomes browned and carmelized.
- 3. Return asparagus & chicken to the pan. Add broth and thyme. Bring to a boil and reduce to simmer and five minutes later add vinegar and half of the parmesan cheese.
- 4. This dish is greatly served with either pasta (preferably gemelli or penne) or rice does just fine as well. And of course you very well could go without either also. Its just as good standalone.
- 5. Serve with remaining parmesan cheese sprinkled ontop.
LEMON ROASTED SPRING CHICKEN WITH ASPARAGUS
Pop all the ingredients for this lemon roasted chicken into a roasting tin. With asparagus and peas, the colours and flavours sing spring
Provided by Shivi Ramoutar
Categories Dinner
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Arrange the chicken pieces, onion wedges, garlic, lemon slices, asparagus and peas in a roasting tin in a single layer, then sprinkle over the oregano, drizzle with the olive oil and pour over the stock. Give everything a good stir to mix well, then dot the butter over the chicken pieces and season well. Cover the whole tin with foil and bake for 30 mins.
- Remove the foil and bake for 20-30 mins more until the chicken is cooked through and the juices run clear, and the vegetables are tender.
- Heat the grill to high. Put the tin under the grill for a few minutes to crisp up the chicken skin, if needed, being careful not to let the asparagus catch. Serve straight from the tin, or on a platter, with crusty bread to mop up the juices.
Nutrition Facts : Calories 370 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 0.5 milligram of sodium
More about "roast chicken with asparagus morel and pearl onion ragoût food"
ROAST CHICKEN WITH ASPARAGUS - WOMAN'S DAY
From womansday.com
Servings 6Total Time 1 hrEstimated Reading Time 1 minCalories 361 per serving
15 CHICKEN AND ASPARAGUS RECIPES | ALLRECIPES
From allrecipes.com
Estimated Reading Time 3 mins
10 BEST CHICKEN ASPARAGUS RICE RECIPES - YUMMLY
From yummly.com
RACLETTE CHICKEN WITH CHARRED ASPARAGUS AND ONION
From cityline.tv
ROAST CHICKEN WITH RHUBARB BUTTER AND ASPARAGUS
From bonappetit.com
ONE-PAN CHICKEN & ASPARAGUS BAKE RECIPE - EATINGWELL
From eatingwell.com
CHICKEN RAGOûT WITH SHIITAKES & NEW POTATOES
From finecooking.com
10 BEST CHICKEN ASPARAGUS RECIPES - YUMMLY
From yummly.com
ROAST CHICKEN WITH MORELS AND ONIONS - KITCHEN …
From kitchenconfidante.com
RISOTTO WITH ASPARAGUS AND MOREL RAGOûT RECIPE | EPICURIOUS
From epicurious.com
72532484-HAND BOOK-OF-SPICES-SEASONINGS-AND-FLAVORINGS
From academia.edu
CHICKEN WITH MORELS AND WHITE ASPARAGUS | RICARDO
From ricardocuisine.com
ROASTED CHICKEN & ASPARAGUS WITH PAN SAUCE - RECIPES
From pamperedchef.ca
GREY GOOS VODKA • DIE AKTUELL BELIEBTESTEN PRODUKTE IM TEST
From preester-gang.de
BRAISED CHICKEN WITH WHITE ASPARAGUS AND MOREL SAUTé ... - BON …
From bonappetit.com
ROASTED HALIBUT WITH A RAGOUT OF MORELS, FAVA BEANS AND WHITE …
CHICKEN, BARLEY AND MORELS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
ROAST CHICKEN WITH ASPARAGUS, MOREL, AND PEARL-ONION RAGOUT …
From eatyourbooks.com
CHICKEN WITH MORELS AND WHITE ASPARAGUS - RICARDO
From ricardocuisine.com
POACHED CHICKEN WITH MOREL AND ASPARAGUS CREAM - THE GLOBE …
From theglobeandmail.com
FRISéE AND MOREL RAGOûT WITH PROSCIUTTO RECIPES
From tfrecipes.com
ROAST CHICKEN WITH ASPARAGUS PANZANELLA RECIPE - SERIOUS EATS
From seriouseats.com
ROASTED MOREL-RUBBED CHICKEN WITH CHARRED LEMON, ASPARAGUS
From saveur.com
RECIPES/ROAST-CHICKEN-WITH-ASPARAGUS-MOREL-AND-PEARL …
From github.com
WE ARE WHAT WE EAT ETHNIC FOOD AND THE MAKING OF AMERICAN
From academia.edu
GOODELL'S ROASTED PORK BELLY WITH ASPARAGUS, MORELS AND PEAS
From foodandwine.com
RECIPES/MOREL.MD AT MASTER · DPAPATHANASIOU/RECIPES · GITHUB
From github.com
HOW TO MAKE ASPARAGUS MOREL CHICKEN WITH GORDON RAMSAY
From chicken-recipes.wonderhowto.com
HERB AND GARLIC ROAST CHICKEN IN MUSHROOM PEPPER RAGOUT
From chicken.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love