Course Chicken Dishes, Main Course, One pot cooking
Cuisine One Pot
500grammushroomssliced (button or swiss brown mushrooms)
250mlcreamor non dairy cream
40mllemon Juiceor 1/2 a lemon
40mlolive oil extra
Set the oven to 190 C. You will need a baking dish big enough to hold the whole chicken. I used a square le Creuset dish 35 cm x 25 cm or 14 inches x 10 in
Heat the baking dish on a stove top on medium and add the oil, onions, garlic and thyme and sweat till they are soft. Add the sliced mushrooms stirring till they start to break down and soften too. You may want to add a little more oil .
Once the mushrooms are starting to soften add the dijon mustard the cream and the stock and stir well. Let come to a simmer briefly.
Now add the whole chicken and sprinkle it with salt and rub into the skin along with a splosh of olive oil. this is to make sure the chicken cooks with a love brown exterior. Pop the squeezed lemon half into the cavity of the chicken
Bake till the chicken is golden and the juices run clear in the inner though of the leg or approximately 1 hour to 1.15 minutes
Stand for several munites before cutting and serving with salad or rice or quinoa. .
make sure you use a deep oven pot as this stops the sauce from evporating quickly and surrounds the chicken with more steam