Few dishes rival a beautifully roasted chicken, particularly in spring when seasonal ingredients bring fresh depth and character to the table. This roast chicken with morels and wild garlic elevates the classic Sunday roast with the earthy nuttiness of morel mushrooms and the gentle, aromatic punch of wild garlic. It is a dish that feels both comforting and luxurious - ideal for Mother’s Day or a special seasonal gathering. With a rich Madeira and white wine cream sauce to bring everything together, it celebrates the best of British spring produce in an elegant yet unfussy way.
Wild garlic is shooting up everywhere right now and adds a beautiful garlicky kick to the dish. Foraging for it in the morning also allows for a nice spring walk before lunch.
Morels are a bit of a luxurious addition which add a lovely nuttiness, they're a wonderful spring mushroom. Make sure you wash them thoroughly though, as their honeycomb structure can harbour dirt and grit. If you can't source morels, other mushrooms will work.
How to Make Roast Chicken with Morels and Wild Garlic
Serves 4
Ingredients
1 x 1.2-1.4kg chicken
200g morels, washed
1 handful wild garlic, washed and roughly chopped
Olive oil
Sea salt and black pepper
For the sauce
2 x shallots, peeled and finely sliced
1 x clove of garlic, crushed
1 x sprig of thyme
1 sprig of tarragon
25ml Madeira
100ml dry white wine
300ml chicken stock
200ml double cream
50g unsalted butter
Salt and pepper
Lemon
Method
- Pre heat your oven to 200C.
- Place the chicken in a roasting tray and drizzle with a generous amount of olive, then season liberally inside and out with salt and pepper. Cook the chicken for 60-80 minutes (basting the bird at regular intervals) or until the thickest part of the thigh reaches 75C and the juices are running clear.
- When ready, remove the chicken from the oven and allow to rest for at least 30 minutes.
- To make the sauce, sweat the shallots, garlic and herbs in half the butter for 4-5 minutes until the shallots have softened.
- Add the Madeira and reduce by half. Add the white wine and reduce until you have around 2 tablespoons of liquid left.
- Pour in the chicken stock, double cream, and the resting juices from the chicken and reduce by 1/3. Taste for seasoning and add a squeeze of lemon if needed. When ready to serve bring to a simmer then whisk in the remaining 25g butter. The sauce should have a deep chicken flavour and be able to coat the back of a spoon.
- To cook the morels, heat a small pan on a medium high heat with a good glug of olive oil. Add the mushrooms, season with salt and pepper and sauté for 4-5 minutes until softened. When ready stir in the chopped wild garlic.
- Remove the breasts and legs from the chicken and place in a warmed serving dish. Pour over the chicken sauce and then spoon over the sauteed morels and wild garlic.
- Serve with seasonal vegetables and a rich, buttery mashed potato.
