Roast Chicken with Mushrooms
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 whole chicken, 3-1/2 to 4 lbs 3 Tbs lard or vegetable oil 1 medium yellow onion, finely chopped
2 ribs of celery, diced 3/4 lb fresh mushroom 1 tsp thyme
2 cloves garlic, mashed 1 cup dry white wine 1 cup chicken broth or water
juice of 1 lemon 2 Tbs fresh parsley, chopped 1/2 cup sour cream (optional)



1 Preheat the oven to 375 F.
2 Heat the lard or oil in a roasting pan on top of the stove on medium-high heat. Put in the bird and brown on both sides. Remove the chicken and turn the heat down to medium.
3 Put the chopped onion in the pan and fry, stirring occasionally, till almost golden, Add the diced celery and the garlic. Cook for 3 or 4 minutes. Add the mushrooms and cook for another 3 or 4 minutes.
4 Put the chicken back in the pan. Pour on the white wine and the lemon juice. Sprinkle on the parsley and thyme. Season with salt and freshly ground black pepper. Put in the oven.
5 Baste the chicken every 15 minutes or so, adding some broth or water if the liquid dries out. The meat should be tender and the skin crisp after 1-1/2 hours or less.
6 Once the chicken is done, remove it to a platter and put the pan with its vegetables and liquid on top of the stove on medium heat. Add some broth or water if needed for a good quantity of sauce. Either add sour cream and heat through, or mix 2 Tbs. of flour with some water and hot liquid from the pan and then whisk this into the sauce and cook for 2 to 3 minutes.
7 Serve the bird surrounded with mushroom sauce. This dish is good with dumplings, rice, or potatoes, and a simple green vegetables such as asparagus or green beans.

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