Roast chicken with whole mushroom gravy

Roast chicken with whole mushroom gravy

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  • 4
  • Health conscious
  • 20 minutes
  • 1 hour
  • Bouchard Finlayson Missionvale Chardonnay 2011


  • 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

Cooking Instructions

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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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