Roast Chicken with Creamy Mushroom Tarhonya

Step-by-step method

At a glance

This comforting Hungarian dish combines a perfectly roasted chicken (kept juicy with a meat probe thermometer set to 80°C) with creamy mushroom tarhonya, all finished in about 3 hours. The key to success is basting the chicken regularly with pan juices and toasting the tarhonya until golden before simmering it creamy.

1/10

Prepare the chicken and tomatoes

Wash and clean the whole chicken, then rub it inside and out with a mixture of oil, salt, pepper and crushed garlic. Arrange the washed tomatoes in a roasting tin, brush them lightly with the same flavoured oil too, and season with a little salt.

For this step
0/5

200 gram
Cherry Tomatoes

1 piece
Whole Chicken with Skin (Bone-In)

10 gram
Salt

10 gram
Black Pepper

5 clove
Garlic
2/10

Place in the roasting tin

Set the chicken breast-side down on top of the tomatoes. Add just a splash of water underneath – about 100 ml is enough. Insert the meat probe thermometer into the chicken (if you don't have one, don't worry) and put it in to roast.
3/10

Roasting temperature

I roasted it using the steam setting, switching on the grill at the end so the skin turned beautifully crisp. I started off at full blast – 230°C – then after 20 minutes lowered it to 150°C and finished roasting the chicken at that temperature.

4/10

Baste with the pan juices

Don't forget to baste the chicken regularly with the pan juices – ours turns out lovely and lightly tomatoey, giving the chicken a fantastic flavour! Roast until the internal temperature reaches 80°C. If your oven doesn't have a probe, a kitchen thermometer works just as well.
5/10

Crisping the skin

At the end, turn the grill on full for a short while, keeping an eye on the chicken so the skin doesn't burn but turns beautifully crisp instead.
6/10

Base for the mushroom tarhonya

Heat some oil in a large pot and sauté the roughly chopped onion and mushrooms in it. After about five minutes, add the dry tarhonya and toast for another five minutes.

For this step
0/3

2 piece
Yellow Onion

100 gram
Mixed Fresh Mushrooms

500 gram
Tarhonya (dried)
7/10

Add the water

The tarhonya grains should turn a light golden colour. Season with salt and pepper, then pour in the water – you'll need roughly one and a half times as much water as tarhonya, so in our case that's 3 cups of water.

For this step
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3 gram
Salt

3 gram
Black Pepper

750 milliliter
Water
8/10

Finish with cream

Cook, stirring and tasting as you go. If the water has evaporated and the tarhonya is still firm, add a splash more. It's absolutely perfect to stir in about 100 ml of cream near the end, once it's almost tender, to make it beautifully creamy.

For this step
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100 gram
Whipping Cream 33%
9/10

Stir in the parsley

Once the tarhonya is soft and done, take it off the heat and stir in the roughly chopped fresh parsley. This side dish is so incredibly good that you might find you don't even need the meat to go with it.

For this step
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5 gram
Parsley Leaves
10/10

Tip: what to do with leftovers?

Got some leftover chicken, tomatoes and juices, just like we did? Cook up a bit of rice the next day and make a 'Czech-style' leftover risotto. Mix the rice with the chopped chicken, tomatoes and juices, and you've got yourself another main meal.

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Roast Chicken with Creamy Mushroom Tarhonya

Name: Juicy Roast Chicken with Mushroom Tarhonya
Prep time: 20 min
Cook time: 186 min
Total time: 209 min
Yield: 4
Cuisine: Hungarian
Ingredients: 500 gram Tarhonya (dried); 5 gram Parsley Leaves; 13 gram Black Pepper; 13 gram Salt; 100 gram Mixed Fresh Mushrooms; 750 milliliter Water; 5 clove Garlic; 2 piece Yellow Onion; 200 gram Cherry Tomatoes; 1 piece Whole Chicken with Skin (Bone-In); 100 gram Whipping Cream 33%

bohynekuchyne

Prep 20 min Cook 3 h 6 min

11 Ingredients

10 Steps

Hard Difficulty

Equipment

What you'll need besides the ingredients.

Probe thermometer

Roasting dish

About this recipe

While roasting the chicken, I used a meat probe thermometer at the same time. I inserted it into the centre of the chicken right at the start of roasting and set the temperature to 80°C. That's the ideal temperature at which chicken is fully cooked through, yet still juicy and never dried out. My smart oven beeps to let me know when the set temperature has been reached, or switches itself off automatically.

Chicken Poultry Main Course Hungarian Comfort food Hearty & filling Sunday family lunch

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Step-by-step method

At a glance

Prepare the chicken and tomatoes

For this step

Place in the roasting tin

Roasting temperature

Baste with the pan juices

Crisping the skin

Base for the mushroom tarhonya

For this step

Add the water

For this step

Finish with cream

For this step

Stir in the parsley

For this step

Tip: what to do with leftovers?

How it went

Nobody has tried this recipe yet

Roast Chicken with Creamy Mushroom Tarhonya

Ingredients — what you'll need

Equipment

About this recipe

Want a recipe like this every Thursday?

Similar recipes

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