While a great British roast on a Sunday is all very well and good, sometimes my family and I crave something a little different. This roasted chicken dish with aromatic herbs proved a great alternative. With wild mushrooms, celery, white wine and chicken stock, the wonderful sauce is then combined with that traditional Russian flavour of sour cream.
This is perfect for the ultimate feast and great served either with fresh steamed green beans alone, or with an extra side of boiled new potatoes (my preference being the crumbly the better!)
Ingredients (serves 4)
45ml olive or vegetable oil
1.5kg/3lb whole chicken (you could use chicken pieces, just make sure it’s thighs etc. on the bone)
3 celery sticks (peeled so it is not stringy)
1 garlic cloves, crushed
275g wild mushrooms (personally, I wouldn’t bother slicing, even if large but is up to personal tastes)
1 tsp chopped fresh thyme
250ml chicken stock
250ml dry white wine
Juice of 1 lemon
2 tbsp chopped fresh parsley (I tend to prefer flat leaf)
120ml sour cream
Salt and ground black pepper
Flat leaf parsley to garnish
Fresh green beans to serve
Instructions
Preheat the oven to 190 degrees Celsius, 375 degrees Fahrenheit, Gas Mark 5
Heat the oil in a roasting tin and brown the chicken all over
Remove the chicken temporarily
Fry the onions for about 2 minutes in the roasting tin
Add the celery, garlic, wild mushrooms and thyme and cook for 3 minutes
Pour in the chicken stock, wine and lemon juice into the roasting tin (or foil dish as in my case)
Sit the chicken on the top of the stock etc.
Sprinkle over half the parsley
Season well
Place the chicken in the oven for 1 1/2 – 1 3/4 hours or until tender
Baste occasionally to prevent drying out
Remove the chicken from the roasting tin and keep warm
Put the roasting tin on the hob and stir in the sour cream over a gentle heat until you make a thick pouring sauce
Arrange the chicken on a plate, surrounded by the cream and mushroom sauce
Garnish with parsley sprigs
