Back in the USA with Chicken and Mushrooms

England was wonderful as always, but it's nice to be back.  I've learned a new skill which I'm having tremendous fun with.  I'm chopping up my own chickens.  Well, not really my own as in running around the garden, I mean the ones wrapped up in plastic in the supermarket.  I decided it was time I learned how to carve it up into 10 perfect (well almost) pieces.  I found a you tube video and hey presto I've already cut up two this morning.  It's such fun. It's strange that as a former vegan I'm seriously contemplating a career in butchery. Anyway, the question is, what do I do with all these perfectly them and adding a lip smacking mushroom gravy.  Turns out, it was a great place to start.

Roasted Chicken marinated in White Wine, Rosemary and Garlic with a Luscious Mushroom Gravy.

1 large chicken, cut up into 10 pieces
1 onion
4 cloves of garlic, minced
Fresh rosemary
Salt and pepper
2 cups of white wine
2 bay leaves
Juice and zest of a lemon

For the mushrooms.

1 tablespoon of butter
1 splash of olive oil
1 packet of baby bella mushrooms (or your favorite)
A handful of finely chopped parsley
A splash or two of white wine
Salt and pepper

For the gravy.

1 cup or so of chicken broth
1 tablespoon of butter
1 tablespoon of flour

In a large zip lock bag place the chicken and all the marinade ingredients.  Place in the fridge and leave for 12- 24 hours.

Heat the oven to 350 F

Put the chicken and the marinade ingredients into a roasting pan and place in the oven.  Roast for approx 45 minutes to an hour.  Baste frequently to enhance the wonderful golden color. 

When the chicken is thoroughly cooked and golden, remove to a platter and cover with aluminum foil.

Place the roasting pan on a burner to make the gravy.  Depending on how much liquid is in the pan, add the wine and chicken broth.  Bring to the boil and stir. 

Mix the tablespoon of butter with the flour and stir into a paste.  Add one tablespoon of the gravy to the flour paste and mix.  Add this to the gravy and stir continually until you have smooth rich gravy.  Add more chicken stock if it looks too thick.  Reduce the heat to a very low simmer.

Meanwhile cook the mushrooms.  Quarter the mushrooms.  Heat the butter and oil in a saute pan, add the mushrooms and cook on a medium heat.  Sprinkle with salt and pepper. 

When the mushrooms start to yield their juices add a splash of white wine and the herbs.  Cook for a further 5 minutes or so until cooked through but holding their shape.

Scatter the mushrooms over the chicken, pour over some of the gravy, reserving the rest and placing it in gravy boat.  Sprinkle the chicken with some fresh parsley or rosemary, lemon wedges and serve.