Chicken with Wild Mushrooms

Buttery roast chicken, golden potatoes and a glorious sun-blushed tomato and wild mushroom sauce make a hard-to-resist supper from David Massey
By David Massey
Chicken with Wild Mushrooms
  • Rating:
  • Serves: 2
  • Cook Time: 1.25 hours 15 minutes
  • Prep Time: 45 minutes
  • Effort: medium


For the chicken

  • 30 g unsalted butter
  • 1 chicken crown
  • 2 tbsp olive oil

For the roast potatoes

  • 2 large potatoes
  • 2 tbsp duck fat
  • 3 sprigs rosemary
  • 30 g parmesan, grated
  • small bunch chopped parsley

For the sauce

  • 3 tbsp olive oil
  • 100 g wild mushrooms
  • 40 ml chicken stock
  • 30 g butter
  • 20 ml double cream
  • 20 g sun-blushed tomatoes
  • sea salt and freshly ground black pepper
  • small handful chopped parsley


1. Preheat the oven to 230C/gas 8. Carefully slide the butter under the skin of the chicken. Season, drizzle with olive oil and place into a roasting tin. Transfer to the oven and roast for 10 minutes. Reduce the heat to 190C/gas 5 and continue to cook for a further 35 minutes.

2. Peel the potatoes and cut into cubes. Cook in salted, boiling water for 8-10 minutes, until just softened. Drain and place into a baking tray.

3. Heat the duck fat and pour it over the potatoes. Season and scatter the rosemary evenly over the potatoes. Roast for 20-25 minutes, until golden brown. Stir in the parsley and cheese and keep warm.

4. Meanwhile, make the sauce. Heat the olive oil and fry the mushrooms for 3-4 minutes.

5. Meanwhile, pour the chicken stock into the pan, bring to the boil and simmer for 5 minutes, until slightly reduced.

6. Stir in the butter and whisk until thick. Add the cream, bring to the boil and bubble for 3-4 minutes, until reduced.

7. Stir in the tomatoes, mushrooms and parsley. Season to taste.

8. Remove the chicken from the oven and rest for 5 - 8 minutes.

9. Carve the chicken into slices and serve with the roast potatoes and sauce.

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