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Chicken with a cream mushroom sauce in a pan.
Touria Abada

Chicken With Mushroom Sauce

5 from 4 votes
Need a new chicken dinner recipe to add to your collection. This oven roasted chicken with mushroom sauce, is a delicious one pan dish.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 - 5
Course: Dinner, Main Course
Cuisine: French
Calories: 609
Ingredients Method Notes

Ingredients
  

  • 1 Whole fresh chicken 1.8 kg size (See note 1)
  • 12 Shallots Peeled
  • 3 cloves Garlic Peeled and chopped
  • 350 g Shitake Mushrooms (12.3 oz) (See note 2)
  • 350 g Button Mushrooms (12.3 oz)
  • Bunch Fresh tarragon optional
  • 150 ml White Wine (5 fl oz) (See note 3)
  • 200 ml Chicken stock (6.7 fl oz)
  • 500 ml Cream (16.9 fl oz) Heavy or cooking cream
  • 250 g Baby spinach (8.8 oz)
  • Fresh parsley Chopped
  • Salt and pepper

Method
 

  1. Pre heat your oven to 190 °C / 374 °F
Butcher the whole chicken (if using)
  1. Take the whole chicken and place onto a board with the back bone down. Using a sharp knife:
  2. 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.
  3. To remove the breasts, 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 a delicious chicken stock).
Crisp the skin
  1. 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 caramelise this will take around 6 minutes.
    Remove the chicken from the pan and set aside.
Create the sauce
  1. Prepare the mushrooms. Brush off any dirt then cut some into halves, quarters and some into slices.
  2. Add the shallots, chopped garlic and mushrooms to the pan and fry until they start to colour.
  3. Add the fresh tarragon then add the white wine (if using) and allow to reduce until almost gone, cooking off the alcohol. Then add the chicken stock and simmer until the liquid is reduced by half.
  4. Add the cream, turn up the heat and bring to a boil. Season with a good pinch of salt then place the chicken pieces (and resting juices) back into the pan, flesh side down.
Oven bake
  1. Place into the pre heated oven and cook for 20 minutes or until the sauce has reduced and the chicken is cooked. Add the baby spinach and stir through the sauce. Sprinkle with chopped parsley.
  2. Serve with your favourite sides and enjoy!

Notes

Note 1 - 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.
Note 2 - Use a mix of mushroom, depending on what's available to you.
Note 3 - Omit the white altogether if you choose or replace with a splash of apple cider vinegar to cut through the richness of the dish.