Oven Roasted Chicken With Creamy Mushroom Sauce

Need a new chicken recipe to add to your collection. This oven roasted chicken with creamy mushroom sauce, is a delicious one pan dish.

Cooking from scratch, the dish starts on the stove browning off the beautiful flavours of shallots, garlic, mushrooms and tarragon with the chicken. The flavours are developed in the pan, creating a rich sauce for cooking the chicken in and then transferred to the oven to finish. This is cooking from scratch at its best, letting the pure ingredients and the heat do the work to produce a delicious dish the whole family will love. We highly recommend investing in oven proof pans that can be transferred from stove to oven.

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How to breakdown a whole chicken

  • Take your whole chicken and place onto your board with the back bone down.
  • To remove the legs, cut the skin between the breast and thigh then bend the leg away from the carcass to pop the joint, cut through to remove. Repeat for the other leg. Cut between the thigh and leg joint to separate the pieces.
  • To remove the breasts, using a sharp knife cut down each side of the breast plate and slice the breast away from the rib cage, repeat for the other breast. Trim of the end of the wing tips.
  • This will provide you with two breasts, two legs and two thighs.
  • Use the left over carcass and bones to create a delicious homemade chicken stock.

For this recipe, you can switch the whole chicken for chicken pieces. Thigh or breast pieces with skin on would work great too. Cook them using the same method, just adjust cooking time to ensure the chicken is cooked through.

One pan meals are a great mid week option and this oven roasted chicken with creamy mushroom sauce, is a delicious recipe to add to your repertoire. Enjoy!

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Oven Roasted Chicken With Creamy Mushroom Sauce

Prep Time20 mins
Cook Time40 mins
Course: Dinner, Main Course
Cuisine: French
Keyword: chicken, Cooking from scratch, Cream, dinner, Family dinner, Family favourites, French, Mid week meal, mushrooms, One pan dinner, Simple And Tasty Recipe, Tarragon

Ingredients

  • 1 Whole fresh chicken 1.8 kg size (see notes below)
  • 12 Shallots Peeled
  • 3 cloves Garlic Peeled and chopped
  • 350 g Shitake Mushrooms
  • 350 g Button Mushrooms
  • Bunch Fresh tarragon optional
  • 150 ml White Wine
  • 200 ml Chicken stock
  • 500 ml Cream
  • 250 g Baby spinach
  • Fresh parsley Chopped
  • Salt and pepper

Instructions

  • Pre heat your oven to 190 Deg C
  • First step is to prepare your chicken, take your whole chicken and place onto your board with the back bone down.
  • To remove the legs, cut the skin between the breast and thigh then bend the leg away from the carcass to pop the joint, cut through to remove. Repeat for the other leg. Cut between the thigh and leg joint to separate the pieces.
  • To remove the breasts, using a sharp knife cut down each side of the breast plate and slice the breast away from the rib cage, repeat for the other breast. Trim of the end of the wing tips. (You can use the carcass and left over bones to make chicken stock).
  • Prepare your mushrooms, brush off any dirt then cut some into halves, quarters and some into slices.
  • Heat a oven proof dish on a hot heat and add a little canola oil. Pat dry the skin side of your chicken pieces. Season with a little salt and pepper and place into the hot oil skin side down. Reduce the heat to low and allow the skin to really caramalise this will take around 6 minutes.
  • Remove the chicken from the pan and set aside. Add your shallots, chopped garlic and mushrooms to the pan and fry until they start to colour.
  • Add your fresh tarragon then add the white wine and allow to reduce until almost gone, cooking off the alcohol. Then add your chicken stock and shimmer until the liquid is reduced by half.
  • Add the cream, turn up the heat and bring to a boil, add your baby spinach, season with a good pinch of salt then place your chicken pieces back into your pan flesh side down.
  • Place into your pre heated oven and cook for 20 minutes until the sauce has reduced and your chicken is cooked. Sprinkle over your chopped parsley.
  • Serve this tasty chicken dish with a good portion of mash potatoes and some steamed green beans.

Notes

*Thigh or breast pieces with skin on would work great with this dish too. Cook them using the same method, just adjust cooking time to ensure the chicken is cooked through.

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