Roast Chicken With Mushroom Gravy

Classic comfort food made easy with this Curtis Stone recipe of roast chicken and mushroom gravy.

The ingredient of Roast Chicken With Mushroom Gravy

• 1 coles rspca approved australian whole extra large chicken about 2 5kg legs tied with kitchen string
• 20g melted butter
• 500g assorted mushrooms such as cup swiss brown portabella and flat brushed stems trimmed thickly sliced
• 1 tbsp chopped shallot
• 1 tsp chopped garlic
• 3 tsp plain flour
• 1 1 2 cups 375ml salt reduced chicken stock
• 1 thyme sprig
• 2 tsp finely chopped fresh flat leaf parsley

The Instruction of roast chicken with mushroom gravy

• preheat oven to 220u00b0c 200u00b0c fan forced heat a large ovenproof frying pan or roasting pan in oven until hot place the chicken breast side up in the pan brush with butter
• roast chicken for 1 1 4 hours or until skin is crisp and golden and an instant read thermometer inserted into thickest part of thigh registers 75u00b0c and juices run clear transfer chicken to a carving board reserving juices in the pan set aside for 10 mins to rest
• heat the frying pan or roasting pan over medium high heat add mushrooms cook stirring frequently to scrape up browned bits from the base of the pan for 6 mins or until mushrooms are browned and tender stir in shallot and garlic cook stirring frequently for 2 mins or until shallot is tender add flour stir for 1 min whisk in stock and thyme simmer whisking constantly for 2 mins or until gravy thickens remove thyme stems stir in parsley season gravy with salt and pepper serve with the chicken

Nutritions of Roast Chicken With Mushroom Gravy

fatContent: 284 41 calories
saturatedFatContent: 16 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 3 grams carbohydrates
fibreContent: 1 grams sugar
proteinContent: n a
cholesterolContent: 29 grams protein
sodiumContent: n a

Share this post