Roast Chicken with Asparagus, Morel, and Pearl-Onion Ragoût

Roast Chicken with Asparagus, Morel, and Pearl-Onion Ragoût
Photo by Romulo Yanes

Ingredients

  • Kosher salt
  • ¼ cup dry white wine
  • 1 cup water
  • 10 ounces pearl onions
  • 1 3- to 3 1/2-pound chicken, excess fat removed and legs tied
  • 4 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • + 3 more ingredients
    • 1 lemon
    • 1 ounce small dried morel mushrooms
    • 1 pound medium green asparagus

Preheat oven to 425°F. Blanch onions in boiling salted water 1 minute. Drain in a colander and rinse under cold running water to stop cooking. Trim root ends and peel. Pat chicken dry. Coat a 17- by 12-inch flameproof roasting pan with oil and put chicken in pan. Rub 2 tablespoons softened butter...

View full recipe at Epicurious

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