• Skip to main content
  • Skip to primary sidebar

Felly Bull

Hungry? Or is your felly bull?!!

  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
×
Home » Recipes

Roast Chicken with Comte Mushroom Sauce

Published: Nov 14, 2022 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Roast Chicken with Comte Mushroom Sauce, Roast Chicken with Comte Mushroom Sauce
Jump to Recipe Print Recipe

This roast chicken with comte mushroom sauce recipe appeared in last month's Delicious magazine.  

A simple roast chicken is one of the best meals, but if you love cheese...and we do...it's even better with lashings of cheesiness!!   The fondue-like comte sauce, boosted by umami-rich mushrooms is amazing...give it a try this Sunday instead of gravy.   

Tips

  • Roasting the chicken over the white wine does 2 things – it helps to keep the chicken moist in the hot dry oven, but it also catches all those delicious juices from the chicken to create a chicken and wine ‘stock’ that adds bags of flavour to the sauce.
  • The sauce is quite rich so I'd suggest serving it with your favourite green veg on the side too - try some broccoli and/or asparagus.
  • If you can't get comte cheese, gruyere is a good substitute.
  • Enjoy this roast chicken with comte mushroom sauce with plenty of crusty bread or roast potatoes to make sure none of the sauce goes to waste.

Other Recipes

You might also like to try:

  • chicken and turkey dishes
  • breads
  • side dishes
  • roast potatoes

Recent New Recipes

  • Roast Chicken with Comte Mushroom Sauce, Roast Chicken with Comte Mushroom Sauce
    Herb and Mustard Toad in the Hole
  • Roast Chicken with Comte Mushroom Sauce, Roast Chicken with Comte Mushroom Sauce
    Cauliflower Chowder
  • Roast Chicken with Comte Mushroom Sauce, Roast Chicken with Comte Mushroom Sauce
    'Nduja Pepperonata Stew
  • Roast Chicken with Comte Mushroom Sauce, Roast Chicken with Comte Mushroom Sauce
    Slow-Cooker Cajun Pork and Red Beans
Roast Chicken with Comte Mushroom Sauce, Roast Chicken with Comte Mushroom Sauce

Ingredients

  • 1.5kg free range chicken
  • salt and freshly ground black pepper
  • a generous knob unsalted butter, plus extra for frying
  • 1 bulb garlic
  • olive oil for drizzling and frying
  • 200ml dry white wine
  • 300g chestnut mushrooms, sliced
  • 200ml double cream (I use Elmlea to reduce calories!)
  • 180g comte cheese, rind removed and coarsely grated (see Tips)
To serve (optional):
  • crusty bread
  • roast potatoes

As an Amazon Associate I earn from qualifying purchases, if you click on the links below.

   

Instructions

  1. Heat the oven to 200C/180C fan/gas 6. Season the chicken inside and out with salt and pepper, then rub all over the skin with the knob of butter.   Slice the top off the bulb of garlic, exposing the cloves, then drizzle with oil and stuff it inside the cavity.
  2. Pour the white wine into a deep, hob safe roasting tin, then put a grill rack over it with the chicken on top. Roast for 1 hour 15 minutes – check the chicken is cooked through by pushing a skewer into the thickest part of the thigh.   If the juices run clear, it’s ready – if they’re still pink, return the chicken to the oven for another 10 minutes, then check again.   Alternatively, I use my Thermapen to check the temperature is 74C.
  3. Remove the roasting tin from the oven, let the juices from the cavity run into the wine in the roasting tin and remove the bulb of garlic. Set the chicken aside to rest and cover it loosely with tin foil.  
Make the comte mushroom sauce:
  1. Put the tin with the wine and juices in it over a medium heat and bring to a simmer.   Squeeze the softened cloves out of their skins into the roasting tin and mash with a fork or wooden spoon to incorporate them into the liquid.   Leave to bubble away and reduce for 10 minutes.
  2. Meanwhile, add a knob of butter to a frying pan over a medium heat and add the mushrooms with a pinch of salt. Fry for 8 to 10 minutes until the mushrooms have released all their liquid and are beginning to turn golden.
  3. Stir in the double cream into the reduced wine and juices, then add the cheese. Bring to a simmer, stirring occasionally, until the cheese has melted and you have a thick sauce.   Season to taste, then add in the mushrooms.
To serve:
  1. Carve the chicken into pieces and arrange on a platter. Pour the sauce over the top with extra on the side, along with plenty of crusty bread or roast potatoes to make sure none of the sauce goes to waste!   The sauce is quite rich so I'd suggest serving it with your favourite green veg on the side too - try some broccoli and/or asparagus.
Roast Chicken with Comte Mushroom Sauce, Roast Chicken with Comte Mushroom Sauce

Did you make this recipe?

I’d love to hear how it went…both good and bad!

Please go to the bottom of the page to rate the recipe and/or leave your comments.

It would also be great if you could take a photo and tag Felly Bull on social media, thanks.

Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.

Roast Chicken with Comte Mushroom Sauce, Roast Chicken with Comte Mushroom Sauce

Roast Chicken with Comte Mushroom Sauce

Deborah
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr 30 minutes mins
Course Main, Main Course
Cuisine british, French
Servings 6 people

Ingredients
  

  • 1.5kg free range chicken
  • salt and freshly ground black pepper
  • a generous knob unsalted butter plus extra for frying
  • 1 bulb garlic
  • olive oil for drizzling and frying
  • 200ml dry white wine
  • 300g chestnut mushrooms sliced
  • 200ml double cream (I use Elmlea to reduce calories!)
  • 180g comte cheese rind removed and coarsely grated (see Notes)

To serve (optional):

  • crusty bread
  • roast potatoes

Instructions
 

  • Heat the oven to 200C/180C fan/gas 6. Season the chicken inside and out with salt and pepper, then rub all over the skin with the knob of butter.   Slice the top off the bulb of garlic, exposing the cloves, then drizzle with oil and stuff it inside the cavity.
  • Pour the white wine into a deep, hob safe roasting tin, then put a grill rack over it with the chicken on top. Roast for 1 hour 15 minutes – check the chicken is cooked through by pushing a skewer into the thickest part of the thigh.   If the juices run clear, it’s ready – if they’re still pink, return the chicken to the oven for another 10 minutes, then check again.   Alternatively, I use my Thermapen to check the temperature is 74C.
  • Remove the roasting tin from the oven, let the juices from the cavity run into the wine in the roasting tin and remove the bulb of garlic. Set the chicken aside to rest and cover it loosely with tin foil.
  • Make the comte mushroom sauce:
  • Put the tin with the wine and juices in it over a medium heat and bring to a simmer.   Squeeze the softened cloves out of their skins into the roasting tin and mash with a fork or wooden spoon to incorporate them into the liquid.   Leave to bubble away and reduce for 10 minutes.
  • Meanwhile, add a knob of butter to a frying pan over a medium heat and add the mushrooms with a pinch of salt. Fry for 8 to 10 minutes until the mushrooms have released all their liquid and are beginning to turn golden.
  • Stir in the double cream into the reduced wine and juices, then add the cheese. Bring to a simmer, stirring occasionally, until the cheese has melted and you have a thick sauce.   Season to taste, then add in the mushrooms.
  • To serve:
  • Carve the chicken into pieces and arrange on a platter. Pour the sauce over the top with extra on the side, along with plenty of crusty bread or roast potatoes to make sure none of the sauce goes to waste!   The sauce is quite rich so I'd suggest serving it with your favourite green veg on the side too - try some broccoli and/or asparagus.

Notes

  • Roasting the chicken over the white wine does 2 things – it helps to keep the chicken moist in the hot dry oven, but it also catches all those delicious juices from the chicken to create a chicken and wine ‘stock’ that adds bags of flavour to the sauce.
  • The sauce is quite rich so I'd suggest serving it with your favourite green veg on the side too - try some broccoli and/or asparagus.
  • If you can't get comte cheese, gruyere is a good substitute.
  • Enjoy this roast chicken with comte mushroom sauce with plenty of crusty bread or roast potatoes to make sure none of the sauce goes to waste.

 

You might also like to try:
  • chicken and turkey dishes
  • breads
  • side dishes
  • roast potatoes
 
Keyword cheese sauce, chestnut mushrooms, fondue, gruyere, roast dinner, Sunday dinner, Sunday roast

More Recipes

  • Sage Lamb Cobbler, Sage Lamb Cobbler
    Sage Lamb Cobbler
  • Paprika Chicken Pasta Bake, Paprika Chicken Pasta Bake
    Paprika Chicken Pasta Bake
  • Portuguese Water Bread (Thermomix), Portuguese Water Bread (Thermomix)
    Portuguese Water Bread (Thermomix)
  • Smoked Haddock and Chorizo Macaroni Cheese, Smoked Haddock and Chorizo Macaroni Cheese
    Smoked Haddock and Chorizo Macaroni Cheese

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

Read more... →


Free subscription and eCookbook


MOST POPULAR RECIPES

  • Sea Bass with Creamy Lemon Sauce, Sea Bass with Creamy Lemon Sauce
    Sea Bass with Creamy Lemon Sauce
  • Slow-Cooker Korean Pulled Chicken, Slow-Cooker Korean Pulled Chicken
    Slow-Cooker Korean Pulled Chicken
  • Cajun Chicken and Chorizo Pasta, Cajun Chicken and Chorizo Pasta
    Cajun Chicken and Chorizo Pasta
  • Meatball and Mushroom Stroganoff, Meatball and Mushroom Stroganoff
    Meatball and Mushroom Stroganoff
  • Slow-Cooker Chicken and Potato Curry, Slow-Cooker Chicken and Potato Curry
    Slow-Cooker Chicken and Potato Curry
  • Macaroni Cheese, Macaroni Cheese
    Macaroni Cheese
  • Creamy Chicken, Gammon and Leek Pie, Creamy Chicken, Gammon and Leek Pie
    Creamy Chicken, Gammon and Leek Pie
  • Salsiccia con Patate e Pomodori al Forno, Salsiccia con Patate e Pomodori al Forno
    Salsiccia con Patate e Pomodori al Forno

Footer

↑ back to top

About

  • Privacy Policy

Subscribe

  • Sign Up! for emails and updates

Contact us

  • email

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2021 FELLY BULL