Serves 1
Directions
- 1Preheat the oven to 180 degrees Celsius.
- 2Lube the chicken with olive oil and a swig of vinegar.
- 3Season the chicken with salt and pepper.
- 4Rub the chicken all over with the seasoning.
- 5Place the whole bulb of garlic and tarragon stalk inside the chicken.
- 6Put the chicken in the oven.
- 7After about an hour, remove the chicken from the oven and drain its juices.
- 8Lay smoked streaky bacon over the chicken breast.
- 9Season the mixed mushrooms.
- 10Place the mushrooms at the bottom of the oven.
- 11Place the nearly cooked chicken directly onto the oven bars above the mushrooms.
- 12Roast for the last 20 minutes.
- 13Remove the chicken and mushrooms from the oven and plate them.
- 14In the same tray, add some olive oil and spinach.
- 15Drain most of the water from canned green lentils and bring them to a boil.
- 16Add vinegar to the lentils and season to your liking.
- 17Add crème fraîche to the lentils and let it melt without stirring.
- 18Serve the lentils and spinach on a platter, letting the crème fraîche ripple naturally.
- 19Slice a piece of the chicken breast and serve with the natural gravy from the mushrooms.
Ingredients
- olive oil
- vinegar
- salt
- pepper
- 1 bulb whole bulb of garlic
- tarragon
- chicken
- smoked streaky bacon
- 650 g mixed mushrooms
- bag or two spinach
- green lentils
- crème fraîche
Equipment
ovenroasting trayplatter
Tips
- Use the tarragon stalk inside the chicken for flavor.
- Baste the chicken with bacon fat and drippings.
- Place mushrooms at the bottom of the oven and chicken directly on the bars for optimal flavor transfer.
- Let crème fraîche melt naturally on the lentils without stirring.
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