Prep 5 mins
Cook 15 mins
I made this with some left overs and found it to be a lovely, light accompaniment to a traditional English chicken roast dinner.
- Once you have roasted (and served if you wish) your chicken and it has cooled, carefully peel the skin off and put to one side.
- Boil four cups worth of water and place in a small pan on a high heat. Boil the chicken in this water for about 10 minutes.
- After ten minutes add wine, rosemary and crushed garlic.
- Leave to boil for another 5 minutes.
- Once you can smell the flavours really starting to come together, transfer into a skillet on a medium heat on a larger ring (the ring that you cook on should always correspond to the size of the pan you're using). Add the mushrooms.
- Let the mix really boil down and reduce.
- When reduced to your liking, sieve out the solids, putting the liquid back into the original pan.
- Over a heat, add the double cream to the mixture and whisk with a sauce whisk. It should start to thicken.
- If you've had problems getting it to thicken, feel free to "cheat" with a little cornflour.