Ingredients

1 whole Chicken

1 tbsp. olive oil

12 shallots

20 baby carrots

3 small parsnips

1 c. dry white wine

2 c. chicken stock

2 dried bay leaves

7 oz. cremini mushrooms

2 tbsp. light cream

2 tbsp. wholegrain mustard

Preparation

Step 1Preheat oven to 400 degrees F/350 degrees F fan-forced.Step 2Wash chicken under cold water; pat dry inside and out with absorbent paper.Step 3Heat oil in large flameproof casserole dish; cook chicken until browned all over. Remove chicken. Cook shallots, carrots and parsnips in same dish, stirring, about 5 minutes or until vegetables are browned lightly.Step 4Return chicken to pan with wine, stock and bay leaves; bring to a boil. Cook, covered, in oven 30 minutes. Uncover; cook about 30 minutes or until chicken is cooked through. Add mushrooms; cook, uncovered, about 10 minutes or until mushrooms are tender.Step 5Remove chicken and vegetables from pan; cover to keep warm. Add cream and mustard to dish; bring to a boil. Boil, uncovered, about 5 minutes or until sauce thickens slightly.Step 6Serve chicken, cut into pieces, with vegetables and mustard cream sauce.

From: Delish Cooking School © 2012 by Hearst Communications, Inc. Buy the Book Now!