Gourmet Traveller's Lemon, Garlic and Riesling Pot-Roast Chicken W/ My Brandied Mushrooms

Gourmet Traveller's Lemon, Garlic and Riesling Pot-Roast Chicken W/ My Brandied Mushrooms

I am writing my first linkback post and I hope that I can do justice to Gourmet Traveller's recipe for Lemon, Garlic, Reisling Pot-Roast Chicken. I get so sick of just plain old roast chicken, especially since I really go for more bold flavors when I am cooking, but it's one of Manly's favorites so I occasionally have to acquiesce. When I read this recipe I knew it was going to be great and I was right! Reisling and Apple Jack Brandy? I mean really...how bad could that be? Right? I took G. Traveller's suggestions of using an off-sweet Reisling, Kabinett to be exact and to serve the chicken with some sauteed spinach.
My only tweak to the recipe was to sprinkle the chicken with Essence (you know, that Emeril stuff) instead of salt and pepper (I don't make any kind of chicken without it) and I  contributed  Apple Jack Brandied-Cremini Mushrooms (see recipe below) as a side which were a nice earthy compliment to the dinner.

So after a quick jaunt to the liquor store for the wine and the brandy I had everything I needed and went to town!


I am going to post her recipe here so that I have it in my permanent collection but please go check out her blog. It is one of my new favorites! Her Lemongrass-Prawn Skewers are next on my list! Thank you, my dear, for this wonderful chicken recipe!


Recipe: Lemon, Garlic and Riesling Pot-Roast Chicken

Serves 4

Ingredients
1 medium whole chicken
1 lemon, halved
3 tbsp olive oil
1 head garlic, halved
12 shallots, peeled
large bunch parsley
1 bay leaf
500ml (2 cups) riesling
250ml (1 cup) chicken stock
60ml (4 tbsp) cider brandy
1 tbsp butter
1 tbsp flour
black pepper
sea salt


Directions
Preheat the oven to 180°C (356°F).


Stuff the cavity of the chicken with the parsley and lemon halves, then tie the legs together with string. Rub the bird with 1 tbsp of the oil and season generously with salt and pepper.


Heat the remaining oil in a cast iron pot (dutch oven) over a medium flame and toss in the garlic and shallots. Cook until lightly browned and fragrant, then add the chicken, breast down, to the pan. Sear, undisturbed, for 5 minutes, then turn over and colour the other side for a further few minutes.


Pour in the brandy to deglaze the pan (making sure you scrape up the bits stuck to the sides and bottom of the pot). Add the wine, stock and bay leaf, then bring to a boil. Reduce heat, cover and leave to simmer gently. After 30 minutes, remove the lid and roast in the preheated oven for an additional half hour, or until the chicken is cooked through.


Remove the chicken and let it rest on a serving dish. Return the pan to the heat and boil the cooking liquid until reduced by a third. Roughly mash together the butter and flour then add to the pan to thicken the sauce. Simmer for another 2 minutes then strain the sauce into a serving jug.


Carve at the table and serve with the gravy and a side of steamed veg (green beans or spinach would do nicely).


Recipe: Apple Jack Brandied-Cremini Mushrooms

Ingredients
1 lb. cremini mushromms, cut to about the same size
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons of Apple Jack Brandy
zest and juice of 1 lemon
Some fresh thyme or parsley
 
Directions
Heat butter and olive oil in a medium sized skillet
Add mushrooms and saute until they are golden
Deglaze with brandy and cook until the mushrooms have soaked up the brandy.
Turn off heat. Squeeze lemon juice onto them and sprinkle with zest and thyme.