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

Ingredients

For 4 servings

• •1 1 whole chickens
• •200 g 200 g brown Paris fungus
• •oil
• •1 1 cubes of poultry broth
• •3 gousse 3 cloves of garlic
• •3 3 shallots
• •1 pincée 1 pinches of salt
• •1 pincée 1 pinch of pepper
• •3 3 branches of fresh thyme or chives
• •1 verre 1 glasses of yellow wine
• •20 cl 20 cl of whole liquid cream
• •parsley branch
• •rice for accompanying

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