Roast Chicken With A Garlic Mushroom Cream Sauce

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

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

Recipe

• 1 preheat oven to 475 degrees f.
• 2 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.
• 3 add rosemary to cavity and tie legs together.
• 4 set chicken in the casserole on 1 breast, cover and roast in the oven for 30 minutes.
• 5 turn chicken onto its other breast, cover and roast for 20 minutes.
• 6 turn the chicken onto its back add the garlic, shallots and mushrooms, cover and roast for an additional 20 minutes.
• 7 transfer the chicken to a platter and keep warm.
• 8 for the sauce: skim the fat from the juices in the casserole.
• 9 add the wine and boil stirring until the sauce is reduced by half, about 5 minutes.
• 10 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.
• 11 swirl in remaining butter until blended season with salt and pepper.
• 12 pour sauce into a sauceboat and serve with chicken.
• 13 enjoy.