Chicken with corn and chanterelles
4 servings
60 minutes
Chicken with corn and chanterelles is a gastronomic embodiment of comfort and sophistication. Inspired by European culinary traditions, the dish combines the sweetness of corn, tenderness of chicken, and earthy aroma of chanterelles. Baked with garlic, lemon, and herbs, it gains a rich flavor where the freshness of rosemary and thyme harmoniously intertwines with the creamy texture of vegetables. Cauliflower adds softness while corn provides a light sweetness, creating a balance of aromas. Perfect for family dinners or festive gatherings, it delights the eye with its golden crust and surprises with its multifaceted taste. Serve with a glass of white wine and enjoy a warm culinary journey.
1
Clean the chanterelles from sand and dirt, rinse and dry them on a paper towel. Cut the large ones into several pieces. Break the cauliflower into small florets.
- Chanterelles: 150 g
- Cauliflower: 0.5 head
2
Peel and finely chop two cloves of garlic. Rub the chicken with garlic and vegetable oil. Drizzle the bird with the juice of half a lemon, season with salt and pepper, and tie the legs. Place the chicken in a parchment-lined baking tray. Put it in a preheated oven at 180 degrees for 25 minutes. Baste the chicken with the juices every 10 minutes.
- Garlic: 4 cloves
- Chick: 600 g
- Vegetable oil: 4 tablespoons
- Lemon: 1 piece
3
Meanwhile, boil the corn in salted boiling water for 20 minutes. Remove the corn, add cauliflower and chanterelles to the same water and cook for 4 minutes. Drain the water. Transfer the corn, chanterelles, and cauliflower to a tray with the chicken. Add butter, remaining garlic, rosemary leaves, thyme, reduce temperature to 150 and bake for another 15 minutes.
- Corn cobs: 1 piece
- Cauliflower: 0.5 head
- Chanterelles: 150 g
- Butter: 1 tablespoon
- Garlic: 4 cloves
- Fresh rosemary: 2 stems
- Fresh thyme: 4 stems