Roast Chicken with Wild Mushroom Sauce
This Roast Chicken with Wild Mushroom Sauce is served with buttery, creamy mash. It is absolutely heavenly and will become a firm favourite!
Ingredients
- 1 x 1.k k corn fed chicken, portioned into 8
- 50g butter
- 25 ml olive oil
- Salt and pepper
Sauce:
- 25g butter
- 1 shallot peeled and diced
- 1 clove garlic, crushed
- few sprigs of tarragon
- 200g wild mushrooms
- 50g dried wild mushrooms soaked
- 50ml madeira
- 50ml double cream
- 200ml chicken stock
- Fresh tarragon to sprinkle over
Mash:
- 600g riced cooked potatoes
- 150g butter
- 50ml double cream
Method
Pre-heat the oven to 220c.
Fry the chicken in oil and butter until coloured.
Pop in the oven for 25 to 30 minutes.
To make the sauce cook the shallot and garlic in butter for 2 minutes, add the stock and madeira, reduce by ½ then add the soaked mushrooms, stock and cream reduce by ½.
Place the potato and cream and milk in the pan, heat together gently.
Remove the chicken from the oven, pour over the sauce, sprinkle over fresh tarragon and serve with the mash.
Ingredients
- 1 x 1.k k corn fed chicken, portioned into 8
- 50g butter
- 25 ml olive oil
- Salt and pepper
Sauce:
- 25g butter
- 1 shallot peeled and diced
- 1 clove garlic, crushed
- few sprigs of tarragon
- 200g wild mushrooms
- 50g dried wild mushrooms soaked
- 50ml madeira
- 50ml double cream
- 200ml chicken stock
- Fresh tarragon to sprinkle over
Mash:
- 600g riced cooked potatoes
- 150g butter
- 50ml double cream
Method
Pre-heat the oven to 220c.
Fry the chicken in oil and butter until coloured.
Pop in the oven for 25 to 30 minutes.
To make the sauce cook the shallot and garlic in butter for 2 minutes, add the stock and madeira, reduce by ½ then add the soaked mushrooms, stock and cream reduce by ½.
Place the potato and cream and milk in the pan, heat together gently.
Remove the chicken from the oven, pour over the sauce, sprinkle over fresh tarragon and serve with the mash.
