Amish Natural Chicken Recipe

Inspired by Rioja

Time1h

Serves4

Wild mushrooms, lardon, potato purée, paprikash

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Ingredients

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Main Ingredients

4 pieces Amish natural chicken

7.05 oz (200 grams) Wild mushrooms (such as chanterelles or morels)

5.29 oz (150 grams) Lardon (thick-cut bacon, diced)

1 1/8 lb (500 grams) Potatoes (for purée)

0.42 cup (100 ml) Heavy cream

2 tsp Watkins paprika

to taste Celtic sea salt

to taste black pepper

2 tbs olive oil

2 tbs Fresh parsley (for garnish)

Method

Cooking Instructions

Prepare the Chicken

Season the Amish natural chicken pieces with salt and black pepper. Heat olive oil in a large skillet over medium-high heat and sear the chicken on all sides until golden brown. Remove from the skillet and set aside.

Cook the Lardons

In the same skillet, add diced lardons and cook until crispy. Remove and drain on paper towels.

Sauté the Mushrooms

In the remaining fat, add the wild mushrooms and sauté until they are tender and slightly caramelized. Season with salt and pepper.

Make the Potato Purée

Peel and chop the potatoes, then boil them in salted water until tender. Drain and return to the pot. Add heavy cream, salt, and black pepper. Mash until smooth and creamy.

Combine Ingredients

Return the chicken to the skillet with the sautéed mushrooms and sprinkle paprika over the top. Cook for an additional 5-7 minutes until the chicken is cooked through.

Serve

On a plate, serve a generous scoop of potato purée topped with the chicken, lardons, and mushrooms. Garnish with fresh parsley.