Sheet Pan Herb Roasted Chicken and Potato with Wild Mushroom and Red Wine Jus
Wild Mushroom and Red Wine Jus
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat the oven to 400°F (200ºC). Line the baking sheet with parchment paper.
Place chicken and potato in a large bowl with remaining ingredients. Toss well to coat.
Arrange ingredients in a single layer on a parchment lined baking sheet. Cook chicken for 20 minutes.
Turn the heat up to 425°F (220ºC) and cook for another 10 minutes or until a thermometer registers 165ºF (74ºC) when inserted into the thickest part of a breast or thigh.
Remove chicken and potatoes and place on a platter.
Cover with foil and prepare Wild Mushroom Red Wine Pan Jus.
Pour ¼ cup of wine into the chicken roasting pan to deglaze.
Gently scrape the bottom to collect the jus from the chicken. Set the deglazing liquid aside.
In a medium saucepan, heat the olive oil.
Add the shallots and sweat until they begin to soften.
Add the wild mushrooms and sear so they begin to caramelise and become golden around the edges.
Remove the mushrooms from the pan and set aside.
Pour the remaining wine and deglazing liquid into the pan.
Boil over high heat, stirring occasionally until reduced by half, about 10 minutes.
When reduced, whisk in 2 tbsp butter and the cream over low heat.
Season with salt and pepper.
To serve, place the chicken on the centre of a plate.
Top with a bit of the pan jus and wild mushrooms.
|Per 474 g serving||Amount|
|Saturated Fat||18 g|
|Per 474 g serving||% Daily Value|