Saturday, September 20, 2008

Roast Chicken with Spiced Mushrooms and Winter Vegetable Stuffing

Estimated Time Needed:
Est. Preperation: 30 mins
Est. Cooking: 40 mins


(5-pound) roasting chicken
3/4 cup dry sherry
1 tablespoon flour
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 recipe stuffing
1 medium onion, finely chopped
8 ounces mushrooms, finely chopped
2 tablespoons butter, divided
1 cup chicken broth, divided
1/2 teaspoon ground cinnamon, divided
1/2 teaspoon ground cumin, divided
1/2 teaspoon ground coriander, divided
1 cup parsnips, coarsely grated
1 cup carrots, coarsely grated
1/2 cup finely chopped hazelnuts, lightly toasted
1 cup bread crumbs, lightly toasted
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preheat oven to 400°F.

Rinse the chicken under cold running water; drain. Salt and pepper inside of chicken cavity. Melt 1 tablespoon butter and add 1/4 teaspoon each of cinnamon, cumin and coriander. Brush mixture over chicken. Tie up legs securely with butcher\'s string, set chicken on rack set into roasting pan and add 1/2 cup chicken broth. Roast for 30 minutes.

While chicken is roasting, in a large saucepan over medium heat, melt 1 tablespoon butter. Stir in onion and sauté for 5 minutes, until translucent. Stir in remaining spices and let them cook for about 1 minute, until aroma is released. Add the mushrooms, parsnips and carrots; cook until all vegetables are tender and any excess liquid has evaporated, about 6 minutes. Remove from heat and stir in hazelnuts, bread crumbs and remaining chicken broth; add salt and pepper. Place in ceramic or glass casserole dish.

Yields: 6