Roast Chicken in Mushroom and Wine Sauce
Roast chicken isn’t the hero here. The hero is the mushroom and wine sauce. Although, I’d like to have cooked down the wine a few minutes longer. But it was still delicious. For the sauce, I blitzed the mushrooms with a little onion and lots of garlic. That’s pretty much what you will taste – mushrooms and garlic. Adding the white wine gave it some acidity. A little trick that always works for sauces for me is to add a small stock cube in the sauce while it simmers. Extra punch of flavour that only mushrooms wouldn’t give.
I ate this with a side of roast potatoes and a bacon and fig salad. You could have it with some pasta too if you love your carbs (I do too), but I didn’t feel the need to.
Chicken thighs with bone – 4
Mushrooms – 200 gm sliced
Onion – 1 medium chopped
Garlic – 3 big cloves
Chicken stock cube – 1 small (1 tsp worth)
White wine – 1/2 cup (swap with juice from one lemon if you want to)
Fresh cream – 3 tsp
Parsley for garnish
Sat and pepper to taste
Oil for cooking
Season the chicken thighs with salt and pepper.
Preheat your oven at 180C for 10 mins.
Bring a couple of tsp of oil to heat in a nonstick pan.
Place the chicken in there to brown for about 2 mins.
Transfer to a foil lined baking tray.
Let it cook in the oven for about 12 mins or till done.
In the meanwhile, saute the onions, garlic and mushrooms in till the mushrooms have shrunken and turned brown.
Let it cook before blitzing into a puree with some water.
Bring this mushroom puree back to heat and add the stock cube and mix together. Check for salt because the stock cube may already have salt in it.
Let the white wine reduce. Taste check to see if you still taste the wine. Ideally you shouldn’t.
Turn off the heat and add the cream. Whisk till combined.
Serve the chicken and sauce together, and garnish with finely chopped parsley.