ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Red Wine Sauce

Photo: Jim Franco
Yield Makes 4 servings


  • 8 ounces baby bella, cremini, or button mushrooms, sliced
  • 2 cloves garlic
  • 1/4 teaspoon dried thyme leaves
  • 2 teaspoons olive oil
  • 1/2 cup dry red wine
  • 1/3 cup canned diced tomatoes, drained (optional)
  • 1 1/2 teaspoons cornstarch
  • 2 teaspoons Dijon mustard
  • Simple Roast Chicken

Nutrition Information

  • calories 693
  • fat 49 g
  • satfat 13 g
  • cholesterol 214 mg
  • sodium 559 mg
  • carbohydrate 3 g
  • fiber 1 g
  • sugars 2 g
  • protein 52 g

How to Make It

  1. 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.