Roasted chicken cooked with a mustard, garlic and lemon marinade served with whole roasted shallots and creamy leeks and mushrooms.
Preheat the oven to 200'C.
For the chicken: peel the shallots and cut them into halves. Peel and dice the garlic. Zest the lemon. Mix together the paprika, lemon zest, olive, garlic and mustard. Add the salt and freshly ground pepper.
Heat a frying pan and then add the chicken to the pan and seal on both sides. Remove the chicken from the pan and then rub the mustard mixture on to each breast. Transfer the chicken to a baking dish, add the shallots cut side down and finish cooking in the oven for 8 - 10 minutes.
For the leek and mushroom sauce: thoroughly wash the leeks and then cut into slices. Cut the oyster mushrooms into slices. Peel and finely chop the garlic. Heat a saucepan, add the butter and allow to melt. Add the leeks to the pan and allow to soften before adding the mushrooms and the garlic. Once the leeks and the mushrooms are cooked, add the double cream to the pan and bring to the boil. Season with salt and pepper and then remove from the heat.
Serve the chicken on a bed of the creamy leeks and mushrooms and finish the dish with roasted shallots.
«Try replacing the creamy leeks and mushrooms with a stir-fried wild mushroom garnish and pan-fried new potatoes. This recipe can also be made using duck or venison.»