Posted by: Sue Freeman 08-11-99 12:23 PM
Chicken with Wild Mushroom Cream Sauce
2.25kg/5 lb free range chicken
1 knob of softened butter
Bouquet of garni: fresh tarragon, parsley, bay leaves
Mushroom Sauce:
300g/10 oz mixed mushrooms, sliced or quartered
100ml/3 1/2 fl oz Drambuie
425ml/3/4 pt fresh chicken stock
142ml carton double cream
2 Tablespoons roughly chopped tarragon
Preheat oven to 190C/Gas5/fan oven 170 C.
Place chicken in roasting tin and rub with butter.
Season generously.
Tie herbs together with string and put in cavity of bird.
Roast chicken allowing 20 minutes per 450g/1lb plus an extra 20 minutes.
Transfer chicken to a warm plate and loosely cover with foil.
Make Sauce:
Pour off all but a tablespoon of fat from tin and put on hob and fry mushrooms for 1 to 2 minutes until lightly browned.
Keeping heat quite high, deglaze pan with Drambuie for 1 to 2 minutes, scraping base of pan with a wooden spoon.
Add stock and boil until reduced by half.
Stir in double cream and bring just to boil.
Carve chicken and serve with sauce.
Sprinkle with tarragon.