Recipe courtesy of Jack McDavid

Roasted Whole Chicken with Peach Chutney; Grilled Wild Mushroom and Vegetable Salad

Save Recipe
  • Total: 2 hr 40 min
  • Prep: 1 hr 10 min
  • Cook: 1 hr 30 min
  • Yield: 4 servings
Share This Recipe

Ingredients

To prepare the chicken:

Peach Chutney:

Grilled Wild Mushroom and Vegetable Salad:

Directions

  1. Wash the chicken and pat dry. Combine the seasonings and rub the chicken inside, outside and under the skin being careful not to break the skin. Place the chicken on a skewer and place on a rotisserie over a hickory wood fire. Turn on the motor and cook for 1 1/2 hours.

Peach Chutney:

  1. Place all of the ingredients in a heavy bottomed saucepan over medium heat and stir well to combine. Bring to a boil, stirring, and simmer for 25 to30 minutes until the chutney begins to thicken slightly and is syrupy. Remove the pan from the heat and let the chutney cool.

Grilled Wild Mushroom and Vegetable Salad:

  1. Blend tarragon, vinegar, oil, garlic, salt and pepper to make a marinade. Toss the vegetables with the marinade and allow to sit for 1 hour. Grill the portobellos for 10 minutes, and the other vegetables for 8 minutes, over medium heat, turning them once. Place the grilled vegetables on a tray. Place the roasted chicken over the vegetables and top with peach chutney.

10m Easy 99%
CLASS
18m Intermediate 96%
CLASS
33m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages