Roasted Chicken with Balsamic Mushroom Sauce is the perfect comfort meal for Sunday Supper. I’m a big fan of roasting a chicken on the weekends. It’s cozy cooking at it’s finest.
I always roast my chicken in a cast iron, everything always tastes better in a cast iron pan. I cut the chicken into two halves so it can fit flat and roast evenly. You could roast the chicken whole if the thought of spatch-cocking and cutting it in half freaks you out. But I promise you it’s easier than it seems. I start by removing the backbone with kitchen shears and then cutting right down the breast bone to cut in half.
When buying balsamic vinegar, I look for aged and ‘Balsamic Vinegar of Modena’. Most balsamic comes from here, but now grocery stores sell imitation balsamic. When in doubt just don’t buy the cheapest stuff. I’ve actually had great luck with buying from Costco, believe it or not, great value from a reputable source.
The balsamic mushroom sauce is tangy, meaty, savory and so delicious. I served this on top of a big pile of greens. It’s almost like the balsamic sauce acts as it’s own delicious and rich dressing. It’s the ultimate salad if I do say so myself.
Wine Pairing Recommendation: Serve this with a crisp cool glass of Sauvignon Blanc. The acid in the balsamic and in the wine play off each other perfectly.
Roasted Chicken with Balsamic Mushroom Sauce
Roast the chicken whole or break down to roast in a pan. Either way this is a delicious way to serve roast chicken.
Ingredients
- 1 whole Chicken, backbone removed and cut into two equal halves
- 2 tablespoons Olive Oil, plus more for drizzling
- Kosher Salt and Ground Black Pepper, for seasoning
- 2 tablespoons Butter
- 1 whole Onion, diced
- 1 package {8 ounces} Baby Bella Mushrooms, quartered
- 2 cloves Garlic, minced
- 2 tablespoons Flour
- 1/3 cup Dry White Wine
- 1/2 cup Balsamic Vinegar
- 1 cup Chicken Stock
- 2 tablespoons Cold Butter
- Parsley, chopped for garnish
Directions
- Step 1 Preheat your oven to 425 degrees F.
- Step 2 In a large cast iron skillet place the chicken halves or whole chicken if you choose in the pan. Drizzle the top with a little olive oil and season with kosher salt and ground black pepper. Place in the oven and roast for 1 hour or until an instant read thermometer inserted in the meatiest part comes to 160 degrees F. Remove chicken to a serving dish and tent with tin foil until ready to serve. At this point, you can cut the breast, legs and thighs apart to plate.
- Step 3 Heat the same cast iron you cooked the chicken in over medium high heat. Add 2 tablespoons of olive oil and 2 tablespoons of butter to the pan. Add chopped onions and cook for 2 minutes until tender. Add mushrooms and cook until browned, about 2 more minutes. Add the garlic and cook until fragrant, 30 seconds. Stir in flour and add the wine to deglaze the pan. Stir until wine and flour make a thickened paste. Add the balsamic vinegar and chicken stock, simmer while stirring until thickened. Turn off heat and stir in cold butter until melted in and the sauce looks shiny. Spoon the sauce on top of the chicken and garnish with chopped parsley. Serve immediately and enjoy.
Savor and Enjoy!
