Entree: Canada – Alberta – Prairie Chicken (Roasted prairie game bird dressed with bacon, mushrooms, herbs, and roasted root vegetables)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Total 1 hr 25 min

Ingredients

- 2 whole prairie chickens, approx. 1.25 lb (570 g) each
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 4 tbsp (60 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 4 slices bacon, chopped, approx. 2 oz (60 g)
- 1 large yellow onion, thinly sliced, approx. 8 oz (225 g)
- 8 oz (225 g) cremini mushrooms, sliced
- 2 medium carrots, peeled and cut into 1/2-inch (1 cm) rounds, approx. 8 oz (225 g)
- 2 medium parsnips, peeled and cut into 1/2-inch (1 cm) rounds, approx. 8 oz (225 g)
- 2 cloves garlic, minced
- 2 tsp (2 g) fresh thyme leaves or 1 tsp (1 g) dried thyme
- 1 cup (240 ml) chicken stock
- 1/2 cup (120 ml) dry white wine (or additional stock)
- 2 tbsp (16 g) all-purpose flour
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 g) chopped fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Pat the prairie chickens dry and season the cavities and skin with 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) pepper.
2. In a large ovenproof skillet over medium-high heat, add 1 tbsp (15 ml) olive oil and the chopped bacon; cook until fat renders and bacon is crisp. Remove bacon with a slotted spoon and set aside, leaving the fat in the pan.
3. Add 2 tbsp (30 g) butter and the prairie chickens, breast-side down; brown on all sides until golden, about 6–8 minutes total. Transfer chickens to a plate.
4. Reduce heat to medium, add the remaining 1 tbsp (15 ml) olive oil, sliced onion, carrots, and parsnips; sauté until onions are soft and beginning to caramelize, about 8–10 minutes. Add mushrooms and garlic; cook 4–5 minutes more.
5. Sprinkle the flour over the vegetables, stir and cook 1 minute to remove raw flour taste. Pour in the wine to deglaze the pan, scraping up browned bits, then add the chicken stock, thyme, remaining 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) pepper. Bring to a simmer to thicken slightly.
6. Nestle the browned prairie chickens back into the skillet, spoon some pan juices over them, and transfer the skillet to the preheated oven. Roast until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C), about 25–30 minutes.
7. Remove skillet from oven, transfer chickens to a cutting board and tent loosely with foil. Place the skillet over medium heat, stir in the cooked bacon and remaining 2 tbsp (30 g) butter, and whisk in lemon juice to finish the sauce; taste and adjust seasoning.
8. Carve the prairie chickens, spoon the vegetable-mushroom sauce over the pieces, garnish with chopped parsley, and serve warm.