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    Home » Recipes » Meaty dishes

    Roast chicken with mushrooms in creamy sauce

    Published: Sep 9, 2020 · Modified: Jan 25, 2021 · by Markie · 5 Comments

    Jump to Recipe

    Hello everyone! Autumn is undeniably coming and so it's time to prepare for it - including in the kitchen!

    I am super excited about cooking seasonal dishes, lots and lots of soups, stews and other comfort food!

    And this recipe exactly fits into this category: it's seasonal, comforting, delicious & also easy! Don't be put off by the cooking time, most of it is roasting in the oven.

    This creamy chicken smells so beautifully, it will be a highlight of any dinner party, and will definitely fix your mood in chilly autumn weather - it so lifted up ours!

    As you can see below and also on the photograph, I am using chicken thighs and drumsticks, however either of these will work in the recipe.

    serving suggestion: roast chicken with mushrooms and creamy sauce
    This roast chicken with mushrooms in creamy sauce is fingerlickingly good

    To make the sauce lighter, I use low-fat single cream, but you can swap it according to your own taste and liking.

    Also, the mushrooms I cook from are chestnut mushrooms, but white button mushrooms will work here too. And if you have a handful of wild or porcini mushrooms, these will make the dish even better!

    Now, let's get started!

    📖 The Recipe

    roast chicken parts served with creamy sauce and mushrooms

    Roast chicken with mushrooms in creamy sauce

    Markie | MarkiesKitchen.com
    Deliciously creamy and wonderfully smelling roast chicken in a rich sauce with mushrooms. Markieskitchen.com
    5 from 1 vote
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    Prep Time 10 minutes mins
    Cook Time 1 hour hr 45 minutes mins
    Total Time 1 hour hr 55 minutes mins
    Course Main Course
    Cuisine European
    Servings 4
    Calories 642 kcal

    Ingredients
     
     

    • 1.2 kg chicken thighs and drumsticks, or chicken legs, bones in and skin on
    • 250 g fresh chestnut mushrooms, sliced
    • 1 small onion, chopped
    • 2 cloves garlic, crushed
    • 1 cup low-fat single cream
    • 1 teaspoon dried or fresh tarragon
    • salt and black pepper, to taste

    Instructions
     

    • Preheat the oven to 200C/180C fan.
    • Wash and slice the mushrooms. Peel and roughly chop the onion and set both aside.
    • Divide the mushrooms and onion mix into three parts and put one of them on the bottom of a casserole or other oven-proof dish.
    • Boil 500ml of water in a kettle.
    • Check the chicken parts and carefully cut off any excess skin. Season the chicken from all sides with salt and pepper.
    • Place the chicken on top of the layer of mushrooms and onion, and sprinkle it with the remaining mix of mushrooms and onion.
    • Using the flat side of a knife, lightly crush the garlic cloves and add them to the dish.
    • Pour over some of the boiling water, up to about 1 cm high. This will protect the chicken from burning and drying out.
    • Cover with a lid and roast for 1h.
    • After one hour, uncover, pour the created gravy over the chicken parts and put back in the oven, uncovered. Repeat this twice every 15mins. Add more water if needed.
    • After 1h 30mins, take the whole dish out of the oven. The chicken parts should be tender, almost falling apart of the bones, and the skin will be crispy on top.
    • Move the chicken onto a plate. Carefully pour the gravy with mushrooms, onions and garlic into a sauce pan. Put the chicken parts back in the dish, pour them over with a little bit of the gravy and put it back in the oven (uncovered).
    • Make the sauce. On hob, bring the gravy to boil on medium-high heat. Add low fat cream and keep gently stirring with a whisk until you get a nice smooth texture of the sauce. Once it starts to bubble, lower the heat to medium. Add tarragon, taste and season with salt and pepper if needed. Cook for about 5 minutes, stirring occasionally, and then serve poured over the chicken.
    • Serve with potatoes, chips, rice or pasta (tagliatelle) and steamed kale salad. Enjoy!

    Nutritional Information (Estimates Only)

    Calories: 642kcal | Carbohydrates: 8g | Protein: 41g | Fat: 49g | Saturated Fat: 20g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 219mg | Sodium: 169mg | Potassium: 785mg | Fiber: 1g | Sugar: 2g | Vitamin A: 913IU | Vitamin C: 6mg | Calcium: 90mg | Iron: 2mg
    Keyword chicken, creamy sauce, mushrooms
    Tried this recipe?Let me know how it was! Give a star rating if you enjoyed it, this helps other readers who are looking for recipes like this!

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    About Markie

    Hi there! I'm a passionate home cook, food blogger and photographer. I enjoy making great food without having to run to the shop every day. I'm here to help you cook easy and delicious meals from classic pantry ingredients. More about me

    Reader Interactions

    Comments

    1. VEGISTAUAE

      September 10, 2020 at 8:28 am

      Very well explained recipe 👍

      Reply
      • Country Girl in London

        September 10, 2020 at 9:27 am

        Thank you! Let me know if you were about to try it! 🙂

        Reply
    2. Jasodhara Batabyal

      September 14, 2020 at 8:06 am

      This looks great. Loved it. I am a travel blogger from India. Please give my blog a read too.

      Reply
      • Country Girl in London

        September 14, 2020 at 5:39 pm

        Thanks! Nice to meet you!

        Reply
        • Jasodhara Batabyal

          September 19, 2020 at 8:18 am

          Same here. 🙂

          Reply
    5 from 1 vote (1 rating without comment)

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