Roasted chicken half mourning, mushrooms, parsley and cream and yellow wine sauce

Method

1. 1

   For chicken: preheat your oven to 230°C. Gently lift the chicken flesh.

2. 2

   Gently insert the very finely cut mushrooms with some parsley leaves. Gently season the chicken with some pepper, massage with a little oil.

3. 3

   Place the chicken in a baking dish for about 10 minutes at 230°C. Then lower to 160°C, until the probe reaches 85°C.

4. 4

   Every 15/20 minutes, sprinkle the chicken with its juice.

5. 5

   For the sauce: Finely cut the shallot, squeeze the garlic, cut the mushrooms from Paris, book.

6. 6

   In a hopper, add a little oil and sauté the shallot and garlic without colouring about 2 minutes.

7. 7

   Lower the heat, add the mushrooms, the chicken broth, sauté about 1 minute, then add the wine, the herbs, cook 15 minutes and just before the end add the cream without boiling it.

8. 8

   Put it all on rice

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