Butterflied Mushroom Chicken Recipes

BUTTERFLIED MUSHROOM CHICKEN

Steps:

• Butterfly chicken breasts, flavor with salt and pepper, place open side up in 8x14" glass dish and set aside.
• In a large skillet melt the butter then add porcinis. Cook covered, 2-3 minutes, stirring once.
• Remove porcinis with slotted spoon, set aside and keep warm.
• Stir in cream, white wine, two tablespoons chives, lemon zest and garlic.
• Bring to boil then reduce heat.
• Simmer, uncovered, 3-5 minutes or until slightly thickened and bubbly.
• Stir in porcinis and remove from heat.
• Drizzle sauce over raw breasts, cover with foil and bake in 350 oven until juices run clear.
• Garnish with extra chives and serve with salad and fresh bread.

BUTTERFLIED CHICKEN

Steps:

• Position the oven rack 8 inches from the flame/coil and turn broiler to high.
• Crack peppercorns with a mortar and pestle until coarsely ground.
• Add garlic and salt and work well.
• Add lemon zest and just enough oil to form a paste.
• Cut vegetables into pieces and place in a deep roasting pan.
• Place chicken on a plastic cutting board breast-side down.
• Using kitchen shears, cut ribs down one side of back bone and then the other and remove.
• Open chicken like a book and remove the keel bone separating the breast halves by slicing through the thin membrane covering it, then by placing two fingers underneath the bone and levering it out.
• Turn chicken breast-side up and spread out like a butterfly by pressing down on the breast and pulling the legs towards you.
• Loosen the skin at the neck and the edges of the thighs.
• Evenly distribute the garlic mixture under the skin, saving 2 teaspoons for the jus.
• Drizzle the skin with oil and rub in, being sure to cover the bird evenly.
• Drizzle oil on bone side of chicken as well.
• Arrange bird in roasting pan, breast up, atop vegetables.
• Place pan in oven being sure to leave the oven door ajar.
• Check bird in 10 minutes.
• If the skin is a dark mahogany, hold the drumstick ends with paper towels and flip bone-side up.
• Cook 12-15 minutes or until the internal temperature reaches 165 degrees.
• Juices must run clear.
• Remove and place chicken into a deep bowl and cover loosely with foil.
• Tilt pan so that any fat will pool at corner.
• Siphon this off with a bulb baster.
• (This fat is great in vinaigrettes).
• Set pan over 2 burners set on high.
• Deglaze pan with a few shots of red wine and scrape brown bits from bottom using a carrot chunk held with tongs.
• Add chicken stock, thyme, the remaining garlic paste and reduce briefly to make a jus.
• Strain out vegetables and discard.
• Slice chicken onto plates or serve in quarters.
• Sauce lightly with jus and serve.

BAKED BUTTERFLIED CHICKEN WITH SHIITAKE MUSHROOMS

Steps:

• Preheat the over to 200°C.
• Take a large piece of aluminium foil and oil the centre of the foil with a pastry brush.
• With a sharp knife carefully slice through the centre of the chicken breast horizontally to form a pocket. Do not cut all the way through.
• Fill the pocket with the mushrooms, garlic, shallots and parsley. Place on the oiled foil, draw up t the sides and add the stock cube to the water, 3 cherry tomatoes and 1 sprig each of thyme and rosemary. Squeeze with lemon.
• Scrunch up the foil to seal everything in and place on a baking tray in the over for 10 - 15 minutes.
• Remove from the oven and allow to rest in the foil for 5 minutes.
• Transfer the foil parcels to four serving plates, open the parcels slightly and serve immediately with a large salad.

HIGH-ROASTED BUTTERFLIED CHICKEN WITH HERBS AND PORCINI MUSHROOM

Steps:

• Dissolve salt and sugar in 2 quarts cold water in large container. Immerse chicken and refrigerate until fully seasoned, about 1 hour.
• Meanwhile, In small bowl, cover mushrooms with boiling water; let stand until mushrooms soften, about 15 minutes. Using fork, lift mushrooms from liquid and chop fine.
• In small bowl, mix porcini, thyme, rosemary, 1/2 teaspoon salt, and butter until combined.
• Adjust oven rack to lower-middle position and heat oven to 500 degrees. Line bottom of broiler pan with foil and spray with nonstick vegetable cooking spray.
• Remove chicken from brine and rinse thoroughly under cold running water. Butterfly chicken, flatten breastbone with palm of hand.
• Slip your fingers between skin and breast, loosening the membrane.
• Scoop some of the butter onto a spoon, slide it under breast skin, and spread by pushing on top of skin with your fingers.
• Work butter under skin to cover breast evenly. Repeat with each drumstick and thigh.
• Position chicken on broiler pan rack; thoroughly pat dry with paper towels.
• Toss potatoes with 1 tablespoon oil, salt, and pepper to taste in medium bowl. Spread potatoes in even layer in foil-lined broiler pan bottom.
• Place broiler pan rack with chicken on top. Rub chicken with remaining 1 1/2 teaspoons oil and sprinkle with pepper.
• Roast chicken until spotty brown, about 20 minutes.
• Rotate pan and continue to roast until skin has crisped and turned a deep brown and an instant-read thermometer registers 160 degrees in thickest part of breast, 20 to 25 minutes longer.
• Transfer chicken to cutting board.
• With potholders, remove broiler pan rack; soak up excess grease from potatoes with several sheets paper towels. Remove foil liner with potatoes from broiler pan bottom and invert foil and potatoes onto cookie sheet or second cutting board. Carefully peel back foil, using a metal spatula to help scrape potatoes off foil as needed. With additional paper towels, pat off remaining grease.
• Cut chicken into serving pieces and serve with potatoes.