Home · Recipes · Gourmet Specialties · Poultry

Roasted Chicken "Maria Luise"

4 servings

Ingredients

• 1 Stk roasting chicken
• 50 g butter
• 1 Stk Onion
• White wine (nach Bedarf)
• 1 Stk Tomato (skinned)
• 3 Stk mushrooms
• 0.12 L whipped cream
• White pepper (nach Bedarf)
• Salt (nach Bedarf)
• Worcestershire sauce (nach Bedarf)
• Poultry liver (nach Bedarf)
• Asparagus tips (cooked) (nach Bedarf)

Instructions

1. Quarter the chicken and salt.
2. Finely chop an onion and sauté the chicken pieces together with the onion in 50 g butter on both sides until golden brown.
3. Add a splash of white wine and braise the chicken until almost tender.
4. Skin and dice a tomato, clean and dice three mushrooms.
5. Mix both together with 0.125 l heavy cream under the meat and braise until tender.
6. Season to taste with white pepper, salt and Worcestershire sauce.
7. Carve the chicken, remove from the bones and arrange.
8. Pour the sauce over it.
9. As garnish, place sliced poultry liver sautéed and seasoned in butter and cooked asparagus tips on top.
10. Serve with Risi-Pisi and butter lettuce salad.

Based on a cookbook by Hans Hofer (1964), adapted with AI.