Submitted by Felicity Barnett
Roast chicken with mushrooms and gravy
Serving: 4
Ingredients
- 1 whole chicken
- approx 350g button mushrooms
- 1 leek chopped
- 2 eschallots, chopped
- 2 Spring Onions/Scallions, chopped
- 2-3 green garlic or 2-3 cloves garlic, chopped
- few leaves of basil, thyme and oregano
- 1 red onion, cut into wedges (eighths)
- 1-2 tblspns cornflour
Instructions
- Place whole mushrooms (about 12-15) on bottom of bowl.
- Sprinkle chopped leek, shallots, spring onions, finely chopped green garlic, few leaves of basil, thyme and oregano over mushrooms.
- Sit chicken on top with wedges of red onion around the side of chicken, left over mushrooms on top.
- Cook for 6-7hrs on low or 4.5-5.5 hrs on high (5.5L Sunbeam slow cooker)
- Gravy made from the juices after removing the chicken and mushrooms
- When chicken is cooked remove the chicken and mushrooms from bowl, cover.
- Mix some of the juices with the cornflour then stir through what remains in slow cooker bowl, leave thicken while you serve chicken and any accompaniments.
Tried this recipe?Scroll Down To Share What You Think
This is just divine! Loved it – and have 9i
This is my go-to roast chicken. Just divine – and so tender and moist. Yum yum!
Chicken was SOOOOOO tender.
Literally fall apart.
I had less mushrooms than needed – but still the flavour was good.
Absolutely will try again with all the right add ins 😉
This was easy and quick to make. The chicken was tender and tasty. Only change I made was having to use dried basil and oregano, as I only had fresh thyme. Served with roast pumpkin and kumara along with steamed broccoli and carrots. Would make again.
Thanks for such a great review Jan! 🙂
this didn’t disappoint,it was tasty and so moist. I did baste often and placed some baby new potatoes underneath. will never cook a whole chook any other way,slow cooked 💯
Sounds like it was a huge success Kath! Thanks for taking the time to leave your feedback 🙂