Featured in the book Ma cuisine week-end Book (French Version)
Ингредиенты
- 2 small or 1 large chicken
- 1/4 cup (55 g) butter, softened
- 2 tbsp (30 ml) Dijon mustard
- 1/4 cup (30 g) breadcrumbs
- 2 tbsp sweet paprika
- 6 bacon slices, finely chopped
- 1 lb (450 g) white mushrooms, quartered
- 4 plum tomatoes, seeded and diced
Инструкция
- With the rack in the middle position, preheat the oven to 375°F (190°C).
- On a work surface, butterfly the chicken: using a chef’s knife or kitchen shears, cut out the backbone of the chicken. Open the chicken and spread it out flat. Transfer it to a baking sheet, breast-side up. Cover with the butter and mustard. Sprinkle with the breadcrumbs and paprika. Season with salt and pepper.
- Bake for 50 minutes for small chickens and 1 hour and 15 minutes for a large chicken.
- Meanwhile, in a skillet over medium-high heat, brown the bacon. Add the mushrooms and sauté until golden brown. Remove from the heat and add the tomatoes. Season with salt and pepper.
- Add the mushroom mixture around the chicken and cook for an additional 15 minutes or until a meat thermometer inserted into the thigh, without touching bone, reads 180°F (82°C).
- On a work surface, cut the chicken into pieces to separate the breasts and thighs. Serve with the mushroom mixture and rice or mashed potatoes, if desired.
