Ingredients

Method

• 1 free-range chicken, butterflied
• Sea salt and freshly ground black pepper
• Olive oil, for moistening and greasing
• 500 g brown mushrooms
• 2 - 3 cloves garlic, crushed
• A few sprigs rosemary
• 1 cup chicken stock
• 1/2 cup red wine
• Watercress, for garnishing

Method

Ingredients

Preheat the oven to 220°C.

Season the chicken and moisten with olive oil.

Place the mushrooms and chicken in a greased roasting pan. Season, then add the garlic and rosemary. Roast for 40 minutes, then pour over the stock and wine. Roast for a further 15 minutes, or until the chicken is golden.

Spoon the mushroom gravy over the chicken. Garnish with watercress.