1 whole, large chicken (about 2.5kg)
3 tbsp butter, plus extra for frying
12 small shallots, peeled
180g fresh morels (or 20g dried and rehydrated
75ml white wine
100g peas
180g mascarpone
salt and freshly ground
black pepper

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Chicken with morels, mascarpone and peas


2 hours

Fresh morels, when in season, add a wonderful flavour to this elegant dish. You can also make it year round using dried morels or button mushrooms too.

Heat the oven to 180ºC/Fan 160ºC/Gas 4. Rub the chicken all over with 2 tablespoons of butter and season it well. Put it in a shallow baking dish that has a little room around the edges and roast for 40 minutes. Remove the dish from the oven, add the shallots to the dish along with the remaining butter and return it to the oven for a further 50 minutes, or until the chicken
juices run clear.

Meanwhile, melt a little butter in a frying pan and fry the morels briefly, moving them carefully around the pan so they don’t break up. Add the
white wine and simmer until it reduces by half, then stir in the peas and take the pan off the heat.

Lift the chicken out of the dish, pouring any juices back into the dish, and transfer the chicken to a serving dish and leave to rest, covered loosely in
foil, for 20 minutes. Discard the fat settled on top of the chicken dish, and add the juices and shallots to the morel mixture. When the chicken is
rested, reheat the mixture gently, then stir in the mascarpone. Carve the chicken and serve it with the morel sauce.