Roast Chicken with Duxelle and Pasta

Roast Chicken Recipe
Ingredients

2 whole leg chicken
1 garlic
Salt
black Pepper
Bottled mixed herbs/italian mixed herbs

Pre-heat oven. 160-170 degrees celcius
1. Wash the chicken and make incisions.
2. Slice garlic and stuff them into the incisions.
3. Sprinkle salt, black pepper and mixed herbs on the chicken.
4. Line oven tray with aluminium foil
5. Place chicken in tray and throw a few garlic cloves around the chicken
6. Cook in oven for 25-30 minutes

Duxelle

Ingredients

500g Mushrooms
1 onion
Garlic
Chopped Parsley (Can use dried chopped parsley in bottle)

1. Dice mushrooms. (Very time consuming)
2. Dice onion. Chop garlic
3. Heat butter in pan and saute chopped garlic and diced onion for 3-4 minutes .Medium heat. Make sure they don't burn.
4. Add diced mushrooms in.
5. Keep stirring. Water will appear after awhile.
6. When water has evaporated, season with salt and pepper.
7. Add chopped parsley

Pasta

Penne pasta
1 onion
Garlic
Fresh Basil leaves
Tomatoes

1. Cook pasta in boiling water until al dente.
2. Dice onion and chop garlic.
3. Dice tomatoes, remove seeds.
4. Heat butter in pan, saute onion and garlic.
5. Add tomatoes.
6. Add pasta.
7. Add basil leaves.
8. Season with salt and pepper.