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Roast Chicken with a Garlic Mushroom Cream Sauce

2 tablespoons butter
1 tablespoon olive oil
4 12-5 lbs chicken
salt & freshly ground black pepper
2 teaspoons fresh rosemary
8 cloves garlic, thinly sliced
3 shallots, minced
2 cups chopped mushrooms, combination white and brown
34 cup dry white wine
12 cup heavy cream


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.

Source: www.food.com