Roast Chicken With Creamy Mushroom Sauce
|Coarsely ground black pepper||1⁄4 Teaspoon|
|White mushrooms||10 Ounce, cut into quarters (1 Package)|
|Shiitake mushrooms||10 Ounce, stemmed and each cut into quarters (1 Package)|
|All purpose flour||1 Tablespoon|
|Reduced sodium chicken broth||1 1⁄4 Cup (20 tbs)|
|Heavy cream/Whipping cream||2 Tablespoon|
|Chopped parsley leaves||1 Tablespoon (Use Fresh)|
Pre-heat oven to 450° F.
Remove giblets and neck from chicken; refrigerate for use another day.
Rinse chicken with cold running water and drain well; pat dry with paper towels.
Sprinkle chicken with salt and pepper.
With breast side up, lift wings up toward neck, then fold wing tips under back of chicken so wings stay in place.
With string, tie legs together.
Place chicken, breast side up, on rack in small roasting pan (about 14" by 10").
Roast chicken 15 minutes; add mushrooms to roasting pan, and roast chicken about 45 minutes longer.
Chicken is done when temperature on meat thermometer reaches 175° to 180°F and juices run clear when thickest part of thigh is pierced with tip of knife.
Place chicken on warm platter; let stand 10 minutes to allow juices to set for easier carving.
Meanwhile, remove rack from roasting pan.
Skim and discard fat from drippings.
In small bowl, with wire whisk, mix flour and 1/4 cup chicken broth until smooth; stir into mushrooms in roasting pan.
Heat mushroom mixture over medium heat 1 minute, stirring constantly.
Slowly stir remaining 1 cup broth into roasting pan; cook, stirring constantly, until mixture boils and thickens slightly, about 5 minutes.
Remove pan from heat; stir in cream and parsley.