Crown Roast Chicken with Wild Mushroom Sauce
Perfectly roasted chicken crown brushed with Dijon mustard, rolled in chestnuts and parsley, served with a rich wild mushroom sauce.
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Cooking tools:
- Roasting rack
- Roasting pan
- Pastry brush
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Pot
- Potato masher
- Whisk
- Wooden spoon
- Oven
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Plate
- Serving platter
Ingredients
- 1 medium chicken crown
- Few sprigs of thyme
- 15ml vegetable oil
- 25g butter
- 1 tbs Dijon mustard
- 100g mixed chestnuts, chopped
- 1 bunch parsley, chopped
- Salt
- pepper
- 300g wild mushrooms
- 1 shallot, peeled and diced
- 2 cloves garlic crushed
- 100ml white wine
- 200ml chicken stock
- 100ml double cream
- knob of butter
- Mash
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