- 4 rear four chicken
- 10.5oz mushrooms
- 200ml of white wine
- 60ml double cream
- 1oz Parmesan cheese
- 1 tsp Dijon mustard
- 4 cloves of garlic
Lately it has awakened in me a renewed passion for mushrooms but especially chicken, in part because of grilled chicken breast, but I like them in every way. That, and my usual penchant for baked chicken, has triggered this recipe for roasted chicken with mushroom sauce.
I already notice that although the chicken go first in the name, the real star is the mushroom sauce, or rather the mushrooms themselves, which are juicy, tender and really tasty.
See how to cook grilled chicken with mushroom sauce:
1. In an ovenproof casserole low heat a little oil. Then add salt and pepper to chicken quarters and put them in the pan to brown. You can separate the drumstick from the thigh to make them more manageable. Once the chicken has browned (you may need two batches) we remove and reserve.
2. In the same oil, put to brown the garlic cloves. Then add the mushrooms, which will have washed and cut into slices previously. Sauté for a while, adjust salt and pour the white wine and a pinch of oregano, basil and thyme. Leave to a boil and add the chicken casserole.
3. Now put the pan in a preheated oven at 200°C and bake for 40 minutes at that temperature. After that, take the casserole from the oven and removed the chicken, while retaining the broth has been released. In the same pan, add the cream, mustard and grated parmesan cheese. Heat the sauce over medium heat a few minutes to thicken and serve with the chicken with a little chopped parsley.
Alright, we finish to cook grilled chicken with mushroom sauce, now its time to eat and delight.