Roast Chicken with Three Mushrooms

Roast Chicken with Three Mushrooms

Roast Chicken with Three Mushrooms

Course Main Dish
Servings 4 persons


Herb Butter Chicken Seasoning

  • 2 1/2 tablespoons butter
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh marjoram leaves
  • salt and pepper to taste
  • 1 whole chicken
  • salt and pepper to taste
  • 1 cup onions peeled and diced
  • 1/4 cup celery diced
  • 1/4 cup oil


  • 1 1/2 tablespoons MAYA All Purpose Flour sifted
  • 2 cups chicken stock
  • 2 tablespoons butter
  • 1 cup fresh button mushrooms
  • 1 cup fresh shitake mushrooms stems removed
  • 1/4 cup Dried porcini mushrooms pre-soaked
  • salt and pepper to taste
  • thyme leave
  • marjoram leaves
  • 1 1/2 tablespoons brandy
  • 1 teaspoon parsley chopped



  1. Mix the herb-butter seasoning and set aside at room temperature.
  2. After washing and drying the chicken, season with salt and pepper.
  3. With your fingers, insert them in between the skin and the meat.
  4. Get some of the butter and insert it evenly.
  5. Truss the chicken.
  6. Mix the onion, carrots and celery.
  7. Place them on the roasting pan and place the chicken in the middle.
  8. Sprinkle with some oil and roast it for about 60 minutes, depending on the size of the chicken.
  9. When it has a nice golden roasted finish, set aside and start preparing the sauce.


  1. Degrease the roasting pan and remove all burnt ingredients.
  2. Cook it for about 4 minutes or until it starts to be golden brown.
  3. Now add the flour and mix it well so it is no longer visible.
  4. Add the stock and mix well as it will gradually thicken.
  5. Let is simmer for about 10 minutes, then strain it into a sauce pan and continue to simmer it.
  6. Meanwhile, heat the butter and sauté the mushrooms for about 3 minutes then add them to the simmering sauce.
  7. Rectify the seasoning with herbs, salt, pepper and the brandy.
  8. When the sauce is right, keep hot.


  1. Remove the string and place the chicken on a serving platter.
  2. Spoon the sauce and the mushrooms on the sides.
  3. Garnish with chopped parsley and sprigs of thyme and marjoram.
  4. Bon Appétit!

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