This delicious recipe for butter-roasted chicken with wild mushroom and potato gratin is a real showstopper, especially around the holidays. Chef Gordon Ramsay really outdid himself with this dish and it has quickly become a popular favorite with our readers every Christmas.
Experience the tantalizing taste of tender chicken cooked to perfection in butter, perfectly paired with the earthy richness of wild mushrooms and the satisfying creaminess of potato gratin. Treat yourself and your loved ones to this exquisite culinary masterpiece and discover why it has such a loyal fan base. Be impressed!
- 600g potatoes, preferably Maris Piper
- 350 ml whole milk
- 350 ml double cream
- 1 large garlic clove, crushed
- 1 bay leaf
- Thyme sprigs, plus a few additional thyme leaves for garnish
- 50g butter
- 300g mixed wild mushrooms, cleaned and roughly chopped if large
- 50 g Comté or Gruyère cheese
- 200 g soft butter
- Zest and squeeze 1 lemon
- Bunch of flat-leaf parsley, leaves very coarsely chopped
- large pinch of paprika
- 4 large chicken breasts, preferably Supremes with the wing bone still attached
- 1 large shallot, sliced
- 1 garlic bulb, coarsely chopped
- 3 sprigs of thyme
- 200 ml fresh chicken stock
- 1 tbsp olive oil
- 24 small leeks, cut to the same size, cooked for 3 minutes and then cooled in ice water
- Peel the potatoes and, using a mandolin (if you have one), cut them into slices no thicker than 50p.
- Bring milk, cream, garlic, herbs and some spices to the boil in a large pot, then reduce the heat and simmer for a few minutes.
- Add the potatoes to the hot milk mixture and simmer for 10 minutes until just cooked through.
- Drain the potatoes in a colander over a bowl to catch the liquid – reserving the milk.
- While the potatoes are simmering, heat half the butter in a pan until it foams.
- Fry the mushrooms for 2 minutes until wilted, season with salt and pepper and set aside.
- Rub two small baking dishes (or one medium-sized one) with the remaining butter, sprinkle the thyme leaves over them and grate some cheese over them.
- Half fill the molds with potato slices, moisten them with a little milk and grate the cheese over them.
- Fill the bowls with potato slices, add enough milk to cover the mixture, and top with the mushrooms and remaining cheese.
- For the chicken, mix about two thirds of the butter with the lemon zest and half of the juice, the parsley, paprika and a little salt and pepper.
- Lightly lift the skin off each breast, spread or pipe the flavored butter under the skin, then pull the skin back over. If desired, refrigerate up to a day in advance.
- Preheat oven to 220°C/200°C fan/gas 7.
- Heat the remaining butter in an ovenproof skillet until foaming.
- Fry the chicken in the pan, constantly brushing with the butter, until it begins to brown.
- Add shallot, garlic, thyme and stock.
- Place the chicken, skin side up, in the pan on the top rack of the oven and the gratins on the bottom rack.
- Roast both for 25-30 minutes, then remove the chicken and let it rest for 15 minutes while the gratins continue to cook.
- Remove the chicken from the pan.
- Place the pan back on the stove, squeeze the remaining lemon juice over it, and bring to a boil.
- Strain the sauce through a sieve, pressing down all the soft shallots and garlic firmly.
- Heat a drizzle of olive oil in another frying pan and heat the leeks again until they begin to color.
- Arrange six leeks in a row in the center of each plate.
- Cut the chicken diagonally into five thick slices.
- Gently fan each chicken breast over the leeks.
- Spread the sauce over the chicken and around the leeks.
- Serve with the potato gratin.
Equipment and tools
To prepare this recipe you will need the following equipment and tools:
- baking pan
- mixing bowl
- cutting board
- frying pan
- A garlic press
- frying pan
This recipe contains the following allergens:
- Dairy products (milk, cream, cheese, butter)
Please note that this recipe may come into contact with other allergens during preparation. It’s important to always check ingredient labels for potential allergens.
Storage and leftovers
Store leftover butter-roasted chicken with wild mushroom and potato gratin in an airtight container in the refrigerator. It can be stored for up to 3 days.
When reheating, be sure to cover the dish with foil to prevent the chicken from drying out. Heat in a preheated oven at 180°C (350°F) for about 20 minutes or until heated through.
Alternatively, you can enjoy the leftovers cold as a delicious chicken and mushroom salad.
Health Benefits of Butter Fried Chicken with Wild Mushroom and Potato Gratin
When it comes to making a delicious and healthy meal, Butter Fried Chicken with Wild Mushroom and Potato Gratin recipe is the perfect choice. This dish not only satisfies your taste buds but also offers several health benefits. Let’s take a closer look at the ingredients and their nutritional properties.
Potatoes are the main ingredient in gratin and are an excellent source of carbohydrates, vitamins and minerals. They are rich in vitamin C, B vitamins and potassium. Potatoes also contain fiber, which aids digestion and helps maintain regular bowel movements. In addition, they provide sustained energy so you feel fuller for longer.
The addition of mixed wild mushrooms gives the dish a wonderfully earthy taste. Mushrooms are low in calories and fat, but have a high nutritional value. They are an excellent source of B vitamins, including riboflavin, niacin and pantothenic acid. Mushrooms are also a good source of minerals such as selenium, which acts as an antioxidant and supports immune function.
Chicken breast is a lean source of protein that is essential for muscle growth and repair. It is low in saturated fat and cholesterol, making it a heart-healthy choice. Chicken breast also contains several vitamins and minerals, including vitamin B6, which plays an important role in brain development and function, and phosphorus, which supports bone health.
herbs and spices
The recipe contains various herbs and spices such as garlic, thyme, parsley and paprika. Garlic is known for its potential health benefits, including boosting the immune system and reducing the risk of certain chronic diseases. Thyme is an herb that contains antioxidants and has antibacterial properties. Parsley is a nutrient-dense herb that contributes to healthy digestion, while peppers add flavor and fullness.
Using olive oil in cooking provides healthy monounsaturated fats that are beneficial for heart health. It also contains antioxidants and anti-inflammatory compounds that may help reduce the risk of chronic diseases, including heart disease and certain cancers.
The dish is garnished with cooked baby leeks, which are full of nutrients. Leeks are a good source of vitamins A, C and K. They also provide folic acid, which is essential for the production of red blood cells, and fiber, which aids digestion and promotes a healthy gut.
In summary, the Butter Roasted Chicken with Wild Mushroom and Potato Gratin recipe offers a combination of flavors and textures while providing multiple health benefits. From the nutrient-rich potatoes and wild mushrooms to the lean protein of the chicken breast and the various herbs and spices, this dish is a delicious and nutritious choice for a healthy meal.