John Myers
Ingredients for 4 servings:
- 1 corn-fed chicken, 1.2 kg
- 75 g butter
- Chicken seasoning
- salt and pepper
- Paprika powder
- possibly cayenne pepper or chili powder
- 500 g mushrooms, brown
- 1 shallot(s)
- 6 cubes of leaf spinach, frozen, chopped
- 10 date tomatoes
- 75 ml dry white wine, e.g. Blanchet
- 1 bottle of Cremefine
- n. B. Vegetable stock powder
- salt and pepper
- possibly sauce thickener, lighter
- Clarified butter for frying
- 350 g green tagliatelle
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 50 minutes
Melt the butter and add the spices. It can be over-seasoned, but the seasoning is needed as it is. Wash the chicken, pat it dry, and brush it well with the seasoned butter, including the inside. Place it on a rotisserie skewer (I had one that you place the chicken on with the open end). Roast in a preheated oven at 210 degrees Celsius (425 degrees Fahrenheit) for about 75 minutes. You can turn on the grill for the last 10 minutes. In the meantime, clean the mushrooms and cut them into 3-4 mm thick slices. Peel and dice the shallot, and halve the cherry tomatoes. Heat the clarified butter and fry the mushrooms, add the diced shallots and sauté, deglaze with the white wine and add the Creme Fine sauce, bring to a boil briefly, then add the diced spinach and let it thaw. Season to taste and simmer for about 10 minutes. Add the tomatoes in the last few minutes; they should just be hot in the sauce. Thicken slightly with a sauce thickener, if desired. Meanwhile, cook the tagliatelle according to the package instructions. To serve, cut the finished chicken into pieces, divide the tagliatelle between plates, add the sauce, and top with a piece of grilled chicken. If you prefer more sauce, you can add a little more vegetable stock. And if you prefer the tomatoes a little softer, you can sauté them with the mushrooms. I like them to still have a bit of crunch.
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