Heavy Bottomed Pan
Wooden spoon
Food Processor
1/3 cup Measuring Cup
Large Bowl
2 Medium Bowls
Parchment Paper
Baking sheet
Roast Chicken and Potatoes
- 3 lbs Yukon Gold Potatoes
- 1/4 cup Extra Virgin Olive Oil
- 2 tbsp Kosher Salt divided
- 1 Whole Chicken butterflied
- 6 cloves Garlic
- Black Pepper to taste
Mushroom Cream Sauce
- 4 Crimini Mushrooms diced
- 2 cloves Garlic minced
- 1/4 White Onion diced
- 1 sprig Fresh Thyme
- 1 tbsp Schmaltz
- 1 cup Cream 10%
- 1/2 cup Chicken Drippings
- 1 tbsp Flour
- Black Pepper to taste
Chicken Croquettes
- 3 Eggs1 cup Breadcrumbs
- Pinch Kosher Salt
- Extra Virgin Olive Oil drizzled
Roast Chicken and Potatoes
Preheat your oven to 400 F, then chop your potatoes into one inch chunks and drizzle them with olive oil, one teaspoon of salt, and mix in your garlic cloves.
Place your chicken over the potatoes in a roasting pan. Season your chicken with the remaining kosher salt and black pepper to taste and cover.
Roast the chicken for 1 1/2 hours until golden.
Mushroom Cream Sauce
Heat the schmaltz on medium heat, then add the onions, mushrooms, and minced garlic. Cook for five minutes.
Add the chicken drippings, cream, and thyme, then mix in the flour. Cook for an additional five minutes.
Chicken Croquettes
Preheat the oven to 425 F. Mash up the roast potatoes, and blitz them in a food processor until smooth.
Remove the meat from your chicken and shred it then mix it with the potatoes.
Using your measuring cup, scoop out your croquette filling and form them into ovals.
Beat the eggs in a bowl, and pour the breadcrumbs into another.
Roll each croquette in egg then breadcrumbs.
Place the croquettes on a lined pan and drizzle them with oil. Bake them for 25 minutes until golden.
Calories: 697kcal | Carbohydrates: 44g | Protein: 30g | Fat: 45g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 2441mg | Potassium: 1317mg | Fiber: 5g | Sugar: 3g | Vitamin A: 766IU | Vitamin C: 49mg | Calcium: 80mg | Iron: 3mg