Recipes
Free Range Roast Chicken
4
10 min
1 hr 40 min
Rating:
Ingredients
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- 1 Lilydale Whole Free Range Chicken
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 sticks celery, flinely sliced
- 2 cloves garlic, crushed
- 350g button mushrooms, sliced
- 2 teaspoons fresh thyme leaves
- 1 cup chicken stock
- 1 cup chicken stock
- 1 cup dry white wine
- 1/2 cup sour cream
- 2 teaspoons plain plour
- Salt and Pepper to taste
- Steamed Vegetables, to serve
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Method
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| 1 |
Preheat oven to 180ºC. |
| 2 |
Heat oil in a flameproof roasting pan and brown the chicken all over. Remove and add the onion, fry 2 minutes. |
| 3 |
Add celery, garlic, mushrooms and thyme and cook, stirring for 3 minutes. |
| 4 |
Place the chicken back in the pan. Pour stock and wine into the pan. Add salt and pepper. |
| 5 |
Place chicken in oven for 1 hour and 30 minutes or until cooked through. Ensure to baste occassionally to help prevent drying out. Once cooked, remove chicken from pan and keep warm. |
| 6 |
Place roasting pan over medium heat and simmer mushroom mixture for 10 minutes, stirring occasionally. Combine sour cream and flour in a small bowl. Add mushroom mixture and cook, stirring, until just thickeneed. Season with salt and pepper. |
| 7 |
Serve chicken with mushroom sauce and steamed vegetables. |
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Handy tips
- Shopping: Carry and insulated cooler in the car to keep the chicken cold on the way home.
Cook tips
- Garnish with basil and parsley leaves.
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