> recipes > free range chicken with mushrooms and roasted garlic

Ingredients

• Size 16 whole Lilydale free range chicken
• 1 tblspn olive oil
• 1 large onion finely chopped
• 3 celery sticks sliced finely
• 2 garlic cloves crushed
• 4 cups mushrooms sliced
• 1 tspn fresh thyme
• 1 cup chicken stock
• 1 cup dry white wine
• juice of 1 lemon
• 1⁄2 cup sour cream
• salt/pepper to taste
• 1 tspn butter

Method

1. Preheat oven to 180c.
2. eat the oil in a roasting pan and brown the chicken all over. Remove and add the onion and fry for 2 minutes.
3. Add the celery, garlic, mushrooms and thyme and cook for 3 minutes.
4. Place the chicken back in the pan. Pour stock, wine and lemon juice into the pan. Season well.
5. Place chicken in the oven for 1 1⁄2 hours, or until cooked through. Ensure to baste occasionally to help prevent drying out. Once cooked remove chicken from pan and keep warm.
6. Heat the roasting pan on the stove top and add the sour cream. Stir until fully combined. Add stock if necessary to achieve pouring consistency.
7. Arrange the chicken on a platter, surround with mushrooms and garnish with fresh thyme. Serve with squash, beans and sauce.
8. Serve with yellow squash and green beans.

< back to recipes list