Butter Roast Chicken with Chanterelles, Pumpkin & Spinach

This dish completes any meal of the day. We use to serve it during the autumn season as pumpkin was a lot more at that time. This is a light and easy dish that could be prepared in less than 30 minutes. Very straight forward but note on the elements uses, fresh, flavourfull and will not turn down your taste buds. GUARANTEED!!!!

• 2 Chicken Breast bone-in (Crown of chicken) *refer 2nd photo
• 120 g (4 1/2 oz) Butter (chilled)
• Thyme Sprigs
• 90 ml (1/2 cup) Red Wine
• Salt & crushed black peppercorn
• 150 ml (2/3 cup) Chicken Stock
• 120 g (4 oz) Chanterelles Mushroom

• 320 g (11 oz) Pumpkin
• 4 Shallot
• 3 Garlic
• Salt and crushed black pepper

• 400 g (14oz) English spinach
• 6 Garlic
• 70 ml (1/3 cup) Olive oil
• Salt and pepper

• Chervil Sprigs
• Truffle Oil

• Remove the wish bone from the crown breast. This makes easier and cleaner carving after cooking.
• Marinate the crown chicken by rubbing salt, pepper and oil.
• In a hot pan, sear skin side down until brown.
• Add butter and thyme. Let the butter melts while basting the crown over a lower heat.
• Turn over the crown and continue basting the skin for 2 minutes.
• Place in a pre-heated oven at 180C / 356F for 10 minutes and basting on the skin frequently every 3-4 minutes in the oven.
• When done, using a digital probe, incore temperature should be at 70C / 158F.
• Saute chanterelles mushroom in butter over low heat, glaze with red wine, increase heat, reduce and add roast chicken drippings.
• Add chicken stock and reduce to a sauce consistency.

• Peel off pumpkin and cut into 4 X 6cm rectangle.
• Mix well pumpkin, oil, sliced shallot and garlic in a bowl. Season to taste.
• Oil a baking tray and arrange pumpkin with shallot and garlic.
• Roast in pre-heated oven at 200C / 392F for 8 minutes.

• Finely chopped garlic and sweat in a Sautoir with olive oil.
• Add pre-washed/dried spinach and saute for 1 minutes.
• Remove from heat and discard excess water.

• Pour a spoonful of sauce on a plate with mushrooms.
• Place the roasted pumpkin and spinach in the middle of plates.
• Carve the crown chicken to remove from the bones separating all 4 breast.
• Slice 3 from each breast and over the vegetables.
• Garnish with sprigs of chervil and drizzle some truffle oil around the plate.