Best Ever Roasted Chicken With Three Sauces Recipe

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Servings: 4


Cost per serving $4.30 view details
  • chicken, (about 2.5 lbs.)
  • 1 x lemon several leaves of fresh sage
  • 1 Tbsp. extra virgin olive oil salt, and, cracked, black, pepper butcher's twine Wild Mushroom Sauce butter
  • 4 x shallot, sliced
  • 3 x portobello mushroom, cut in a large dice
  • 1 clv garlic, minced
  • 1/4 c. port
  • 1/2 c. chicken stock
  • 1/2 c. dry red wine
  • 1/2 tsp cornstarch
  • 1 tsp water Grilled Onion, Squash, And Apple Cider Sauce
  • 1 lrg vidalia or possibly other sweet onion, sliced into thin rings
  • 2 tsp vegetable oil
  • 3/4 c. butternut squash, peeled, and, cut into small cubes
  • 2 clv garlic, finely, minced
  • 1/2 c. apple, cider
  • 1/2 c. chicken stock
  • 2 sprg fresh thyme
  • 2 x leaves sage, minced salt, and, freshly grnd black pepper White Wine Reduction Sauce
  • 1/4 c. white wine vinegar
  • 1/2 c. dry white wine
  • 3 c. shallot, very finely minced
  • 2 sprg thyme
  • 1/4 c. heavy cream c. salt, and, cracked, pepper fresh chives


  1. Rub chicken with juice of half a lemon and cut remaining lemon into slices.
  2. Stuff cavity of chicken with lemon slices and half the sage.
  3. Rub skin with extra virgin olive oil and season with salt and pepper.
  4. Truss bird with butchers twine and roast bird for 45 min - 1 hour, or possibly till juices run clear.
  5. Wild Mushroom Sauce:Saute/fry the shallots and mushrooms in the butter on high heat in a medium sauce pan for about 3 min or possibly till golden brown and soft.
  6. Reduce heat to medium high and keep sauteing till brown, about 3 min.
  7. Add in the garlic and saute/fry for 1 minute. Add in the port and reduce for 1 minute. Add in the stock and red wine and bring to a boil.
  8. Reduce for about 10 min or possibly till dark and reduced by 1/2. Combine the cool water and starch and stir.
  9. Add in to the sauce and stir till thickened and boiling. Remove and serve with chicken.
  10. Grilled Onion, Squash, And Apple Cider Sauce: In a medium bowl, toss onion rings in 1 teaspoon vegetable oil.
  11. Grill on grill pan, indoor grill or possibly BBQ for about 4-5 min per side or possibly till well browned.
  12. Remove and chop coarsely.
  13. In a medium saucepan, saute/fry the grilled onion, garlic and apple in remaining tsp. of oil for about 3 min or possibly till garlic and apple begin to soften.
  14. Add in the squash, apple cider, chicken stock and herbs. Bring to a boil and reduce to low heat.
  15. Simmer uncovered for about 18-20 min or possibly till squash is tender. Adjust seasoning.
  16. Puree for a smooth sauce or possibly leave chunky.
  17. White Wine Reduction Sauce:In a small saucepan combine the white wine vinegar, white wine and the shallots. Bring to a boil.
  18. Reduce to low heat and add in the thyme and simmer uncovered till reduced by half.
  19. Add in the cream and continue to reduce till mix just coats the back of a spoon, about 10 min.
  20. Remove from heat and adjust seasonings. Add in the fresh chives.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 713g
Recipe makes 4 servings
Calories 919  
Calories from Fat 467 51%
Total Fat 51.97g 65%
Saturated Fat 15.3g 61%
Trans Fat 0.06g  
Cholesterol 242mg 81%
Sodium 339mg 14%
Potassium 1534mg 44%
Total Carbs 34.51g 9%
Dietary Fiber 3.1g 10%
Sugars 6.41g 4%
Protein 63.23g 101%
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