ROAST CHICKEN AND MUSHROOMS WITH RED WINE SAUCE

INGREDIENTS

2 skin-on, bone-in chicken breasts Salt and freshly ground pepper

1 tbs vegetable oil

450g oyster and/or maitake mushrooms, trimmed and torn into pieces

1 tbs unsalted butter

1 tbs all-purpose flour

½ cup low-sodium chicken stock

1 cup dry red wine

½ tsp sugar

METHOD

Preheat the oven to 190°C. Season the chicken with ½ teaspoon salt, and pepper to taste. Heat a medium skillet over medium-high heat; add ½ tablespoon vegetable oil, then add the chicken, skin-side down, and cook until the skin is golden brown, about 6 minutes. Transfer to a rimmed baking sheet, skin-side up; reserve the skillet.

Toss the mushrooms with the remaining ½ tablespoon vegetable oil and season with salt and pepper; scatter around the chicken on the baking sheet. Bake until the mushrooms are tender and a thermometer inserted into the thickest part of the chicken registers 75°C, about 25 minutes.

Meanwhile, melt the butter in the reserved skillet over medium heat. Add the flour and cook, stirring, 1 minute. Add the chicken stock and bring to a simmer, whisking. Add the wine, sugar and ¼ teaspoon salt and simmer until the sauce is reduced by half, about 10 minutes. Season with salt and pepper.

Spoon some of the red wine sauce onto each plate; top with the chicken