Roast Chicken with Mushroom Gravy

By carvalhohm

Ingredients

• 3 1/2 lbs chicken, cleaned and trussed
• 1 1/2 cups beef stock, heated
• 2 tbsp unsalted butter, melted
• 1 tbsp tomato paste
• 1 onion, finely chopped tbsp cornstarch
• 1/2 lb mushrooms, cleaned and diced
• 1 juice of 1 lemon
• 1 tsp fresh parsley, chopped pinch Salt to taste
• 1/2 tsp tarragon pinch pepper to taste

Details

Servings 4
Adapted from flavorwavecooking.com

Preparation

Step 1

1. Preheat Flavorwave oven to 500°F.

2. Place chicken on rack in ‘Quick Skillet’ and season with salt and pepper. Brush skin with melted butter and lemon juice. Roast 30 minutes in Flavorwave oven.

3. Reduce heat to 400°F. Continue cooking chicken I hour and 15 minutes.

4. Check if chicken is cooked by inserting a skewer in thickest part of leg after the first hour. Juices should be clear, not pink. See tips.

5. Remove cooked chicken from the ‘Quick Skillet’ and set aside. Discard two-thirds of fat from the ‘Quick Skillet’ . Add onion and cook 3 minutes at 500°F, stirring occasionally.

6. Add mushrooms and seasonings; mix well. Cook 4 minutes over high heat.

7. Mix in beef stock and tomato paste. Continue cooking 3 minutes.

8. Dissolve cornstarch in cold water; stir into mushroom sauce and cook 1 minute.

9. Serve roast chicken with gravy. Accompany with roasted potatoes

Servings: 4