Roast Chicken with Schmaltzy Mushroom Sauce

A roast chicken is so nostalgic for me and probably my favorite type of roast. There are probably hundreds of ways to roast a chook and this is one of my favorite ones. Usually a roast chicken is served with a gravy made from the pan juices (which is delicious), but if you know me, then you know I like to change things up. This mushroom sauce is made by roasting the mushrooms under the chicken, so the mushrooms do what they do best - act like sponges and suck up all that chicken-ey flavor. It makes the most delicious, amazing and deeply flavored sauce that pairs perfectly with the juicy roast chicken and Miso Butter Roasted Leeks & Potatoes

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Roast Chicken with Schmaltzy Mushroom Sauce

Yield: 4-6

Ingredients

• Whole chicken, approximately 1.5kgs
• Salt
• Freshly ground pepper
• 500g brown mushrooms, sliced thickly
• 3-4 sprigs thyme
• 1 bulb garlic, sliced through the middle
• ½ cup dry white wine
• 1 cup cream

Instructions

1. Preheat oven to 220C (200C fan-forced). Salt and pepper chicken and set aside – do this overnight in advance if you have the time and store uncovered in the fridge.
2. In an oven-proof pan or roasting tray* place mushrooms, thyme and garlic. Sit the chicken on top and drizzle the chicken with 2 tablespoons of olive oil, rub it all over. Place into the oven and roast for 50 minutes – 1 hour, or until cooked through and juices run clear (pierce the thigh to check).
3. Once the chicken is cooked, remove from the pan as set aside on a plate to rest. Remove the garlic and squeeze the cloves out of their skin and into the pot.
4. Place the pan over medium heat and cook until all the moisture has evaporated and the mushrooms begin to fry in the fat. If you have too much fat, spoon some out.
5. Add in the wine and cook until the alcohol has evaporated, 3-4 minutes. Turn the heat to medium low and pour in cream. Simmer gently until the cream has thickened slightly. Add in any resting juices from the chicken, season with salt (if needed) and a generous amount of freshly ground pepper.
6. Carve the roast chicken and serve with the mushroom sauce. Serve this roast dinner with miso butter roasted leeks & potatoes and a simple green salad.

Notes

*Ideally you want a pan/tray that you can use in the oven and later on the stove

http://naziahrana.com/recipes/roast-chicken-with-schmaltzy-mushroom-sauce

Roast, chicken, mushrooms

Chicken