Roast Chicken with a Garlic Mushroom Cream Sauce

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READY IN: 2hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 475 degrees F.
  • In large cast iron casserole melt 1 Tbsp butter in Olive Oil at Med High heat Season the chicken inside and out with salt and pepper.
  • Add Rosemary to cavity and tie legs together.
  • Set chicken in the casserole on 1 breast, cover and roast in the oven for 30 minutes.
  • Turn chicken onto its other breast, cover and roast for 20 minutes.
  • Turn the chicken onto its back add the garlic, shallots and mushrooms, cover and roast for an additional 20 minutes.
  • Transfer the chicken to a platter and keep warm.
  • For the Sauce: Skim the fat from the juices in the casserole.
  • Add the wine and boil stirring until the sauce is reduced by half, about 5 minutes.
  • Pour in any collected juices from the chicken platter, add cream and boil until sauce is thick enough to coat a wooden spoon, about 5 minutes.
  • Swirl in remaining butter until blended season with salt and pepper.
  • Pour sauce into a sauceboat and serve with chicken.
  • Enjoy.
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