Salt Baked Chickens with Spring Vegetable and Mushroom Ragout Recipe

Posted by
Rate It!
Salt Baked Chickens with Spring Vegetable and Mushroom Ragout
Add your photo!
Count
Calories
Minutes

Ingredients:

Directions:

  1. Spring Vegetable and Mushroom Ragout:
  2. Preheat oven to 550 degrees. Mix together the salt and pepper. Rub chicken with oil inside and out, then liberally coat with salt mix. Place chicken, breast-side up, in the oven and cook for about 25 minutes, or until golden brown. The chicken may have to be rotated for even coloring. When chicken is fully browned turn the oven down to 300 degrees. Cover with foil to prevent burning. Chicken will take another 35 to 45 minutes. Chicken is done when one can move the wing back and forth with great ease. Another test is piercing between the thigh and breast and the juices should run clear. Allow chicken to rest for 10 minutes before serving.
  3. For the Spring Vegetable and Mushroom Ragout: In a large, hot saucepan, add 2 tablespoons butter and saute shallots and garlic until fragrant, about 3 minutes. Add mushrooms and saute. Season. Deglaze with white wine and reduce by 50 percent. Add chicken stock, soy, and thyme. Bring to a simmer, add peas, edamames, favas, carrots, and snap peas. Add the truffle oil and season. Check for seasoning. Bring back to temperature. Right before serving, add the chives.
  4. Using a large platter, serve a large mound of the ragout. Top with 2 chickens and serve family style.
  5. Wine Suggestion: York Creek, Pinot Blanc, Spring Mountain District, Napa Valley, 1996 Bedford Thompson, Cabernet Franc, Santa Barbara County, 1994
  6. Basil Oil:
  7. In a medium bowl, mix the shredded chicken, ragout and basil oil. Check for seasoning. Fill the crock pots and place the puff pastry on top tightly. Bake in a preheated 350 degree oven for 25 minutes or until crust is dark brown. Serve as soon as possible.
  8. For the Basil Oil: In a blender, puree garlic, ginger, lime juice, salt and sugar and oil until smooth. Do not overmix thereby heating the mixture. Add the basil and puree smooth. Check for seasoning.
  9. Wine Suggestion: York Creek, Pinot Blanc, Spring Mountain District, Napa Valley, 1996 Bedford Thompson, Cabernet Franc, Santa Barbara County, 1994
  10. In a blender, add the Dijon and vinegars and blend. Drizzle in the oils to emulsify. In a large salad bowl, toss the chicken, pasta, tomatoes and basil. Season with salt and black pepper. Check for flavor.
  11. In a large pasta bowl, plate the entire salad and garnish with basil tops.
  12. Yield: 4 servings
  13. Wine Suggestion: York Creek, Pinot Blanc, Spring Mountain District, Napa Valley, 1996 Bedford Thompson, Cabernet Franc, Santa Barbara County, 1994
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3379.13 Kcal (14148 kJ)
Calories from fat 1822.16 Kcal
% Daily Value*
Total Fat 202.46g 311%
Cholesterol 146.01mg 49%
Sodium 5006.26mg 209%
Potassium 2634.55mg 56%
Total Carbs 315.27g 105%
Sugars 39.83g 159%
Dietary Fiber 22.02g 88%
Protein 86.13g 172%
Vitamin C 63.2mg 105%
Vitamin A 1.5mg 49%
Iron 230.3mg 1279%
Calcium 450.8mg 45%
Amount Per 100 g
Calories 148.12 Kcal (620 kJ)
Calories from fat 79.87 Kcal
% Daily Value*
Total Fat 8.87g 311%
Cholesterol 6.4mg 49%
Sodium 219.44mg 209%
Potassium 115.48mg 56%
Total Carbs 13.82g 105%
Sugars 1.75g 159%
Dietary Fiber 0.97g 88%
Protein 3.78g 172%
Vitamin C 2.8mg 105%
Vitamin A 0.1mg 49%
Iron 10.1mg 1279%
Calcium 19.8mg 45%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 83.7
    Points
  • 92
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top