Chicken with Sage, Garlic and Mushrooms


Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

Along the Canal St. Martin, behind our house in Paris, a group of people, primarily students, often eat together at the end of the day as late as the summer weather allows. It is quite a bit cheaper than eating out and at least as much fun. The best urban picnic site ever.


  • 3 whole garlic bulbs
  • 1 bunch fresh sage, finely chopped
  • few sprigs of thyme
  • olive oil
  • 4 cockerels or poussins (spring chickens)
  • 1 kg (2 lb) fresh forest mushrooms: portobello chanterelles, chestnut mushrooms, giant mushrooms, oyster mushrooms, all cleaned


Halve the three garlic bulbs. The bottom halves will cling together nicely. Save them, peel the loose cloves and chop them finely. Fill the chickens with part of the mixture of chopped garlic, sage, thyme, salt and pepper. Rub them with olive oil, salt and pepper and place on a baking sheet. Distribute the halved garlic bulbs between them and a few of the mushrooms. Arrange the remaining mushrooms on another baking sheet, top with the remaining garlic, thyme and sage mixture. Drizzle with some olive oil and sprinkle with salt and pepper. Preheat the oven to 180°C (350°F/Gas 4). Place the chickens in it and bake for approx. 45 minutes or until done. Add the mushrooms in the last 10 minutes.

Briefly leave the birds to rest after baking.

Take them with mushrooms, garlic and all on a picnic or serve with the pumpkins au gratin (handy, they can also go into the oven) and fried wild spinach.