California Farm Whole Chicken in Mushroom Sauce with Mashed Potatoes
A whole chicken, briefly poached, then simmered, then crisped and braised in a delicious sauce of mushrooms, shallots, garlic, tomato puree, wine, placed over garlic mashed cheese potatoes. A winter week day family dinner to remember, and consommee broth to save.
California Farm Whole Chicken in Mushroom Sauce with Mashed Potatoes
A whole chicken, briefly poached, then simmered, then crisped and braised in a delicious sauce of mushrooms, shallots, garlic, tomato puree, wine, placed over garlic mashed cheese potatoes. A winter week day family dinner to remember, and consommee broth to save.
Cooking Instructions
- 1
Poach the whole rinsed chicken and organs by immersing in 12 cups boiling water, bring back to boil, takes 4 minutes, simmer 10 minutes at 200F degrees. Save the broth, about 10 cups, to cook potato with.
- 2
Add 10 cups fresh cold water to chicken. Dont boil, simmer the chicken at 200F degrees to make consommee, taste after an hour. Makes about 8 cups. Freeze. Quarter the chicken with kitchen scissors by cutting the breastbone and removing the backbone, wingtips, and organs to add to consommee. Season the chicken quarters.
- 3
Microwave whole unpeeled garlic bulb one minute, press, add to cast iron pan. Fry butter and shallots, add mushrooms, add tomato puree, add wine. Add chicken quarters. Put under broiler to crisp, 10 minutes, breasts up. Add chicken consommee to cover. Cook in 400 F degree oven till consommee sauce is reduced by half, about half an hour. Taste sauce.
- 4
Boil quartered yukon potatoes in poached chicken broth till soft, drain, mash with cream and cheese. Taste. Add salt and pepper.
- 5
Place chicken on top of mash, remove cooked garlic bulb, spoon mushroom sauce over. If you want thicker sauce, heat juice with Tsp of corn starch. Then sprinkle fresh parsley over, serve. Enjoy.
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