Pot Roast Chicken With Mushrooms And Marsala

Total Time: 1 hr 35 mins Preparation Time: 5 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 (3 1/4 lb) free-range chicken
• 8 shallots, halved
• 2 garlic cloves, thinly sliced
• 2 sprigs fresh thyme, plus extra to garnish
• 2 cups hot chicken stock
• 2/3 cup marsala
• 8 ounces chestnut mushrooms, halved
• 1 tablespoon cornstarch, mixed to a paste with water

Recipe

• 1 preheat the oven to 350°f
• 2 place the chicken breast side up in a casserole dish or small roasting tin and add the shallots, garlic, thyme, stock, marsala and some salt and freshly ground black pepper.
• 3 cover and roast for 1 hour.
• 4 remove the lid or foil and stir in the mushrooms.
• 5 cook uncovered for 30 minutes or until the chicken has browned and is completely cooked through.
• 6 transfer the chicken to a warm serving dish and leave to rest for 5 minutes place the casserole or roasting tin on the heat, add the cornstarch and bring to the boil, stirring until the gravy thickens.
• 7 serve.