Demi-deuil style roast chicken, mushrooms, parsley, and cream and Vin Jaune sauce

Ingredients

4 servings

• 1 whole chicken
• 200 g brown button mushrooms
• oil
• 1 chicken bouillon cube
• 3 garlic cloves
• 3 shallots
• 1 pinch of salt
• 1 pinch of pepper
• 3 sprigs of fresh thyme or chives
• 1 glass of Vin Jaune
• 20 cl heavy cream
• parsley sprig
• rice for serving

Steps

1. 1

   For the chicken: preheat your oven to 230°C. Delicately lift the chicken skin.

2. 2

   Carefully insert the very thinly sliced mushrooms with a few parsley leaves. Generously salt the chicken with a little pepper, rub with a little oil.

3. 3

   Place the chicken in a baking dish for about 10 minutes at 230°C. Then, lower to 160°C, until the probe reaches 85°C.

4. 4

   Every 15/20 minutes, baste the chicken with its juices.

5. 5

   For the sauce: finely chop the shallot, press the garlic, slice the button mushrooms, set aside.

6. 6

   In a sauté pan, add a little oil then sauté the shallot and garlic without browning for about 2 minutes.

7. 7

   Lower the heat, add the mushrooms, the chicken broth, sauté for about 1 minute, then add the wine and herbs, cook for 15 minutes, and just before the end, add the cream without letting it boil.

8. 8

   Serve everything over rice