Salt Baked Chickens with Spring Vegetable and Mushr

Name: Salt Baked Chickens with Spring Vegetable and Mushroom Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup fleur de sel, to coat; 1/4 cup coarse ground black pepper, to coat; 4 free range chickens (4 to 6 pounds each); 1 cup canola oil; 2 tablespoons butter; 5 minced shallots; 2 tablespoons minced garlic; 1 cup sliced shiitakes; 2 cups quartered button or cremini mushrooms; 1 cup white wine; 1 cup chicken stock; 1 tablespoon dark soy sauce; 1/2 tablespoon chopped fresh thyme; 1 cup shucked English peas, blanched; 1 cup shucked edamames, blanched; 1 cup shucked favas, blanched; 1 cup 1/4-inch diced peeled carrots, blanched; 1 cup sugar snap peas, cut into 1/4-inch lengths, blanched; 1 tablespoon white truffle oil; Salt and black pepper; 1/4 cup chopped chives; 1 chicken from above, picked off of the bone, skin and all, shredded; 3 cups ragout; 1/4 cup basil oil, recipe follows; 4 small crock pots; 4 puff pastry sheets, 3 by 3 inches, docked; 3 cloves garlic; 1 tablespoon minced ginger; 2 limes, juiced; 1/2 tablespoon salt

Try this homemade Salt Baked Chickens with Spring Vegetable and Mushroom Ragout recipe the whole family will love. Made with coat, coarse ground black p…

This Salt Baked Chickens with Spring Vegetable and Mushroom Ragout relies on simple, everyday ingredients such as fleur de sel, to coat, canola oil, butter and minced shallots. It comes together quickly and makes 4 servings, at about 2911 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

1/2 cup fleur de sel, to coat
1/4 cup coarse ground black pepper, to coat
4 free range chickens (4 to 6 pounds each)
1 cup canola oil
2 tablespoons butter
5 minced shallots
2 tablespoons minced garlic
1 cup sliced shiitakes
2 cups quartered button or cremini mushrooms
1 cup white wine
1 cup chicken stock
1 tablespoon dark soy sauce
1/2 tablespoon chopped fresh thyme
1 cup shucked English peas, blanched
1 cup shucked edamames, blanched
1 cup shucked favas, blanched
1 cup 1/4-inch diced peeled carrots, blanched
1 cup sugar snap peas, cut into 1/4-inch lengths, blanched
1 tablespoon white truffle oil
Salt and black pepper
1/4 cup chopped chives
1 chicken from above, picked off of the bone, skin and all, shredded
3 cups ragout
1/4 cup basil oil, recipe follows
4 small crock pots
4 puff pastry sheets, 3 by 3 inches, docked
3 cloves garlic
1 tablespoon minced ginger
2 limes, juiced
1/2 tablespoon salt
1/2 tablespoon sugar
1 cup canola oil
2 cups Thai basil leaves
Salt and black pepper, to taste
1 tablespoon Dijon mustard
1/4 cup balsamic vinegar
1/4 cup rice vinegar
1/2 cup Basil Oil, see recipe above
1/4 cup extra virgin olive oil
1 chicken from above, picked off of the bone, skin and all, shredded
4 cups blanched fusilli pasta
2 large ripe tomatoes, medium dice
1/2 bunch Thai basil, picked, reserve a few tops, for garnish

1
Preheat oven to 550 degrees.
2
Mix together the salt and pepper.
3
Rub chicken with oil inside and out, then liberally coat with salt mix.
4
Place chicken, breast-side up, in the oven and cook for about 25 minutes, or until golden brown.
5
The chicken may have to be rotated for even coloring.
6
When chicken is fully browned turn the oven down to 300 degrees.
7
Cover with foil to prevent burning.
8
Chicken will take another 35 to 45 minutes.
9
Chicken is done when one can move the wing back and forth with great ease.
10
Another test is piercing between the thigh and breast and the juices should run clear.
11
Allow chicken to rest for 10 minutes before serving.
12
For the Spring Vegetable and Mushroom Ragout: In a large, hot saucepan, add 2 tablespoons butter and saute shallots and garlic until fragrant, about 3 minutes.
13
Add mushrooms and saute.
14
Season.
15
Deglaze with white wine and reduce by 50 percent.
16
Add chicken stock, soy, and thyme.
17
Bring to a simmer, add peas, edamames, favas, carrots, and snap peas.
18
Add the truffle oil and season.
19
Check for seasoning.
20
Bring back to temperature.
21
Right before serving, add the chives.
22
Using a large platter, serve a large mound of the ragout.
23
Top with 2 chickens and serve family style.
24
Wine Suggestion: York Creek, Pinot Blanc, Spring Mountain District, Napa Valley, 1996 Bedford Thompson, Cabernet Franc, Santa Barbara County, 1994
25
In a medium bowl, mix the shredded chicken, ragout and basil oil.
26
Check for seasoning.
27
Fill the crock pots and place the puff pastry on top tightly.
28
Bake in a preheated 350 degree oven for 25 minutes or until crust is dark brown.
29
Serve as soon as possible.
30
For the Basil Oil: In a blender, puree garlic, ginger, lime juice, salt and sugar and oil until smooth.
31
Do not overmix thereby heating the mixture.
32
Add the basil and puree smooth.
33
Check for seasoning.
34
Wine Suggestion: York Creek, Pinot Blanc, Spring Mountain District, Napa Valley, 1996 Bedford Thompson, Cabernet Franc, Santa Barbara County, 1994
35
In a blender, add the Dijon and vinegars and blend.
36
Drizzle in the oils to emulsify.
37
In a large salad bowl, toss the chicken, pasta, tomatoes and basil.
38
Season with salt and black pepper.
39
Check for flavor.
40
In a large pasta bowl, plate the entire salad and garnish with basil tops.
41
Wine Suggestion: York Creek, Pinot Blanc, Spring Mountain District, Napa Valley, 1996 Bedford Thompson, Cabernet Franc, Santa Barbara County, 1994

2911

kcal

Calories

160

Fat

266

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 43 ingredients. The key ingredients include: 1/2 cup fleur de sel, to coat, 1/4 cup coarse ground black pepper, to coat, 4 free range chickens (4 to 6 pounds each), 1 cup canola oil, and more.

Yes, Salt Baked Chickens with Spring Vegetable and Mushroom Ragout falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
2911 kcal
Category
Meat & Poultry

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