Roasted Chicken with White Wine Mushroom Cream

Serving 6
Preparation Time 1 hour 10 mins
Skill Easy

Roast Chicken
1 Whole fresh chicken
1 tbsp Oil
1 tsp Salt
1 tsp Black pepper
1 tsp Rosemary/Thyme/Parsley, chopped

Cream Sauce
3 tbsp Butter, unsalted
2 tbsp Plain flour
8 Brown button mushroom
1 Onion, finely diced
4 cloves Garlic, minced
2 sprigs Thyme
1 tbsp Dijon mustard
1 tbsp Soy sauce
120ml Dry white wine
200ml Chicken stock
200ml Heavy whipping cream
1 tsp Salt, to taste
2 tsp Black pepper, to taste

Garnish (Optional)

  1. Roasted Chicken: Using a pair of strong kitchen scissors, cut along both sides of the backbone and remove it. Flip the chicken, breast side up and open up the chicken like a book on a flat surface. Use your palm and press the center of the chicken firmly until it flattens and stays flat, you may hear the crack of the breast bone. Tuck the wing tips under the chicken so it doesn’t burn. Let the skin of the chicken dry on a tray with a wire rack for 15 mins. Meanwhile, preheat the oven to 180°C top and bottom heat, with fan.
  2. Season both sides of the chicken with the remaining ingredients and roast for 30 – 45 mins, until a thermometer registers 70°C at the thickest part of the breast. Set aside to rest.
  3. Cream Sauce: Add 2 tbsp of butter in a frying pan over medium-high heat, fry mushroom for 2 mins, undisturbed until they turn brown and caramelised on one side. Stir in the flour to the mushroom and fry for another minute or so until browned. Set aside.
  4. Add in 1 tbsp of butter and onions to the pan, and cook until they start to turn brown and soften about 2 mins. Stir in the garlic and cook for 30s. Add the wine and deglaze the pan. Add in the remaining ingredients, except the cream, and bring to boil for 5 mins. Stir in the cream & caramelised mushrooms and simmer for another 5 mins until thickened.
  5. Serve the roasted chicken with the cream sauce and garnish with some herbs.
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