Best 6 Roasted Chicken With Mushroom Sauce Recipes

CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE

Steps:

• Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.

ROAST CHICKEN WITH WILD MUSHROOM SAUCE

Steps:

• Preheat oven to 375 degrees. Season chicken with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Add chicken, skin side down; cook until golden brown, 4 to 5 minutes. Flip; transfer to oven. Roast until a meat thermometer registers 160 degrees, about 15 minutes. Transfer to a plate; cover.
• Place the skillet over medium heat. Add onion; cook, stirring, 1 minute. Add mushrooms. Cover; cook, stirring occasionally, 3 minutes. Stir in vinegar. Add flour; cook, stirring, 1 minute. Stir in stock and chopped parsley; simmer, stirring, until thickened, about 5 minutes. Stir in cream; season with salt and pepper. Serve with chicken; garnish with parsley sprigs.

ROAST CHICKEN WITH MUSHROOM STUFFING AND SAUCE

Steps:

• Preheat oven to 400°F. Place porcini in small bowl. Pour enough hot water over to cover; let stand until mushrooms soften, about 20 minutes. Drain.
• Spread baguette cubes on small rimmed baking sheet. Bake until golden, about 10 minutes. Transfer toasted bread to bowl. Maintain oven temperature.
• Slice half of fresh mushrooms; set aside for sauce. Coarsely chop remaining fresh mushrooms. Melt butter in large skillet over medium-high heat. Add chopped mushrooms and shallots; sauté until tender, about 5 minutes. Add thyme and juniper berries, if desired; stir 1 minute. Add to bowl with bread. Mix in chopped liver, heart and gizzard, then 1/3 cup broth, parsley, salt and pepper.
• Rinse chicken inside and out; pat dry with paper towels. Sprinkle chicken cavity with salt and pepper. Fill with stuffing. Tie legs together. Sprinkle outside of chicken with salt and pepper. Place in roasting pan. Roast chicken until thermometer inserted into thickest part of thigh registers 180°F and juices run clear when thickest part of thigh is pierced with fork, about 1 hour 45 minutes. Transfer to platter; cover with foil.
• Pour pan drippings into measuring cup. Transfer 3 tablespoons fat from top of drippings to heavy large skillet. Spoon off remaining fat from pan drippings and discard. Heat 3 tablespoons fat in skillet over medium-high heat. Add sliced mushrooms and sauté until tender, about 5 minutes. Add remaining 2/3 cup chicken broth, degreased pan drippings and brandy and cook 3 minutes, adding more broth for desired sauce consistency. Season sauce to taste with salt and pepper. Serve chicken with stuffing and sauce.

PAN-ROASTED CHICKEN WITH MOREL MUSHROOM SAUCE

Steps:

• Season the chicken generously all over with salt and pepper.
• Heat the olive oil in a large heavy pan over medium-high heat. Once the oil is shimmering and just starting to smoke, add the chicken skin-side down and cook until golden brown all over, flipping halfway through, about 12 minutes. Transfer the chicken to a plate; set aside.
• Return the pan to medium heat and add the shallots and garlic to the pan. Cook, stirring often, until the shallots are soft and the garlic is lightly browned, about 2 minutes. Add the mushrooms and cook, gently stirring and scraping up any browned bits from bottom of the pan with a wooden spoon, until the mushrooms begin to release liquid, about 2 minutes. Transfer the mushroom mixture to a medium bowl and set aside.
• Add the wine to the pan and bring to a boil. Cook until the wine is reduced by half, about 4 minutes. Add the broth and thyme and bring back to a boil. Return the chicken to the pan, skin-side up, along with any juices from the plate and cover with the lid slightly ajar. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 15 minutes.
• Swirl in the cream and return the mushroom mixture to the pan. Simmer (uncovered) over medium-high heat, stirring occasionally, until the sauce thickens slightly, about 8 minutes. Season with salt and pepper. Place the chicken on a serving plate, spoon the mushroom sauce over and sprinkle with chives.

ROASTED CHICKEN WITH TRUFFLE SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Heat about a tablespoon of fat in a medium skillet over medium heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until the mushrooms are tender, about 10 minutes. Set the mushrooms aside to cool.
• Combine the thyme and rosemary and rub the mixture over the boned (skinless) side of the chicken. Season the skin side with salt and pepper. Heat the remaining 2 tablespoons fat in a large ovenproof skillet, over medium-high heat. Working in batches if necessary, brown the chicken, skin-side down until the skin is crisp, 7 to 10 minutes.
• Lay a slice of foie gras (if using) over the thigh of each chicken. Fold the breasts over the thighs so that the breasts sit on the thigh and leg meat and the skin is on the outside. Fit a metal ring over each chicken-half to hold the meat in a compact shape.
• Transfer the skillet to the oven and roast, basting the chicken several times with pan juices. Cook until the thighs reach and internal temperature of at least 140 degrees F. and the juices run clear, about 20 minutes. Transfer the chicken to a plate and set aside to rest for 10 minutes in a warm place.
• Pour off all but about 2 tablespoons the fat from the skillet. Add the mushrooms, truffle oil, and cream and heat over medium-high heat, scraping any browned bits from the pan's bottom. Simmer until the cream reduces enough to coat the back of a wooden spoon, then season, to taste, with salt and pepper.
• Remove the molds from the chicken and arrange on warm plates. Spoon the sauce around the chicken and serve with French green beans, carrots, and ratatouille if desired.

ROAST CHICKEN WITH A GARLIC MUSHROOM CREAM SAUCE

Steps:

• Preheat oven to 475 degrees F.
• 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.
• Add Rosemary to cavity and tie legs together.
• Set chicken in the casserole on 1 breast, cover and roast in the oven for 30 minutes.
• Turn chicken onto its other breast, cover and roast for 20 minutes.
• Turn the chicken onto its back add the garlic, shallots and mushrooms, cover and roast for an additional 20 minutes.
• Transfer the chicken to a platter and keep warm.
• For the Sauce: Skim the fat from the juices in the casserole.
• Add the wine and boil stirring until the sauce is reduced by half, about 5 minutes.
• 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.
• Swirl in remaining butter until blended season with salt and pepper.
• Pour sauce into a sauceboat and serve with chicken.
• Enjoy.