Amish Natural Chicken Recipe

Inspired by Ultreia

Time1h 30m

Serves4

Wild mushrooms, lardon, potato purée, paprikash

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Ingredients

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Main Ingredients

1 whole (about 3-4 lbs) Amish chicken

2 cups Wild mushrooms (e.g., chanterelles, shiitake)

4 oz Lardon (or diced bacon)

2 lbs Yellow potatoes

1 cup Heavy cream

2 tbs Watkins paprika

3 cloves Garlic cloves

1 medium Onion

4 cups Chicken broth

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

2 tbs Fresh parsley (for garnish)

Method

Cooking Instructions

Prepare the Chicken

Preheat your oven to 375°F (190°C). Season the Amish chicken with salt, black pepper, and paprika. Place it in a roasting pan.

Cook the Lardon

In a skillet over medium heat, add the lardon and cook until crispy. Remove and set aside, leaving the drippings in the pan.

Sauté the Vegetables

In the same skillet, add olive oil. Sauté chopped onion and minced garlic until translucent. Add the wild mushrooms and cook until they soften.

Combine Ingredients

Add the sautéed vegetables and crispy lardon around the chicken in the roasting pan. Pour chicken broth over the chicken.

Roast the Chicken

Roast in the preheated oven for about 1 hour, or until the internal temperature of the chicken reaches 165°F (75°C).

Make Potato Purée

While the chicken is roasting, peel and chop the yellow potatoes. Boil in salted water until tender, about 15-20 minutes. Drain and mash with heavy cream until smooth. Season to taste.

Serve

Once the chicken is done, let it rest for 10 minutes. Serve slices of chicken with the roasted vegetables and lardon, alongside the potato purée. Garnish with fresh parsley.