Roast Chicken With Tomato And Mushroom
|Roasting chicken||1 1⁄2 Kilogram (Oven Ready)|
|Chicken stock||150 Milliliter (1 1/2 Deciliter)|
|Dry white wine||150 Milliliter (1 1/2 Deciliter)|
|Onion||1 Large, sliced|
|Button mushrooms||100 Gram|
|Ripe tomatoes||450 Gram, peeled and quartered|
|Flour||1 1⁄2 Tablespoon|
|Softened butter||25 Gram|
Remove bag of giblets from chicken and put neck, gizzard, half the butter, some salt and pepper, and the tarragon, inside the bird.
Smear rest of butter over breast and legs.
Place chicken in roasting tin, covering breast lightly with greaseproof paper.
Pour round the stock and wine.
Roast in centre of preheated oven for 1 hour 20 minutes, basting occasionally.
When cooked, dish chicken and keep warm.
Skim 2 tablespoons of fat from roasting tin, put into a pan and in it gently cook the onion until soft, about 5 minutes.
Add chopped chicken liver and mushrooms and cook for another few minutes.
Add rest of the juices from the pan and half the quartered tomatoes.
Blend the flour and butter to a paste, and add little by little to the gravy, beating in smoothly.
Bring the sauce to the boil and simmer for several minutes to thicken it.
Season to taste, add remaining tomatoes and heat without stirring.
Arrange round chicken.
If liked, pipe swirls of creamed potato at intervals around dish, and sprinkle with paprika.
Garnish with watercress.