Before you roast the chicken, place the mushrooms, garlic, and thyme in the pan, drizzle with the oil, and toss to coat. Place the wire rack and the bird on top. Roast according to the recipe.
After you transfer the roast chicken to a cutting board, place the pan containing the drippings over medium heat. Add the wine and tomatoes (if using) and cook, stirring and scraping the bottom of the pan, until the sauce reduces slightly, about 5 minutes.
Meanwhile, combine the cornstarch with 1 1/2 teaspoons water in a small bowl. Add the cornstarch mixture to the pan with the mustard and cook until the sauce thickens. Remove from heat. Spoon the sauce over the carved chicken.
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This was amazing! I love the basic roast recipe but this was just excellent and so unbelievably easy. I cooked this in a dutch oven with the top off. It made making the sauce very easy. For the sauce, I doubled everything but the mushrooms for no reason other than I wanted to make sure I had enough liquid. The mushrooms created an earthy quality that I did not expect and absolutely loved. Don't be put off when you make the sauce if it seems like too much is stuck to the bottom when you begin. The wine will take it right off once you heat it up a little and scrape a bit with a spoon or spatula. By itself the sauce seemed too salty but as soon as I poured it on the chicken, it was PERFECT! It also tasted great on the Cauliflower Garlic Puree (also from the site). Rounded this out with some braised baby bok choi and a nice table red.