Mushroom & Sage Roast Chicken with Buerre Blanc Sauce

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These past 4 weeks have been the toughest in a long time that I can remember…

Prepare yourselves for a little mommy-rant…

I’ve been puked on, poo-d on, had snot all over clothing, etc, washed a gazillion loads of washing on my machine’s 3-hour antibacterial cycle and woke countless mornings seriously sleep-deprived…

Being a parent {specifically a mother} is tough.

But – and sorry for the cliche – it is all worth it!
Soothing an ill little angel back to their healthy, sparkly selves is very rewarding and makes all the sleepless nights seem like a distant memory.

But I’m still awaiting the light at the end of that tunnel…
{It’s been a hectic 4-week-juggling-rotation of my 2 kids being sick, then me, and now my youngest again.}

This is the first year that we’ve had more than just the usual winter sniffles…
This is also the first year ever that we had the flu shot…
Hmmm…

Anyhoo, cooking has not been my main priority during this time and so I decided to try something new for a change as a treat.

I’ve never made a buerre blanc sauce before and decided to try it with roasted chicken.

I came across a super-easy recipe from Jamie Oliver that made it a total breeze to make.

This creamy, buttery sauce with its vinegar tang really transforms a simple roast chicken dish, turning it into something extra-special:

Mushroom & Sage Roast chicken - low carb2

Mushroom & Sage Roast Chicken with Buerre Blanc Sauce

  • Servings: 4-6
  • Difficulty: easy
  • Print

You will need:

Whole chicken, quartered
Olive oil, salt & pepper to season chicken
3 garlic cloves
3 baby marrows, quartered lengthwise
5 brown mushrooms, cleaned
Handful sage leaves
Butter
1/2 small white onion, finely chopped
200 ml dry white wine
4 tbs white wine vinegar
250 g butter, cubed

Season the chicken and rub with the garlic, leaving the garlic to roast with the chicken.

Place in a roasting dish and roast at 230C for 30 minutes.

After 30 minutes, add the marrows to the bottom of the dish {under the chicken} and place the mushrooms in-between.
Dot the mushrooms with butter & season.
Add the sage leaves.

Roast for another 15 minutes until cooked.

While the chicken is roasting, prepare your sauce:

Start by filling a vacuum flask with boiling water.
Place the onion, wine and vinegar in a small saucepan and bring to a gentle simmer.

Let it reduce by a quarter.

Empty out the flask, fill with the wine and vinegar reduction and add the cubes of butter.
Shake it vigorously for about a minute or so.
{I left the onion in the sauce, as it adds a nice crunchy tang… The sauce should have a silky, creamy consistency, apart from the onion pieces.}
If the butter doesn’t want to mix properly because the sauce is too thick, simply reduce some more wine and vinegar and add it to the sauce before mixing again.

Serve with the chicken.

Mushroom & Sage Roast chicken - low carb

Mushroom & Sage Roast chicken - low carb2

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