Ingredients
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2 tablespoons extra-virgin Olive Oil
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1 pound Mushrooms
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4 cloves Garlic
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1 large sprig Rosemary
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½ teaspoon freshly ground Black Pepper
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1 teaspoon Kosher Salt
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1 roasted Chicken
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1 cup Chicken broth
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½ Lemon Juice
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2 tablespoons Unsalted Butter
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1 or 2 lengthwise slices of Rustic Bread
Directions
Steps
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1
Done
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Cook the MushroomsHeat a large sauté pan (cast iron is great here) over medium-high heat. Add the oil and when it starts to shimmer or barely smoke, add the mushrooms so they sit in a single layer. Toss in the garlic, rosemary, and ¼ teaspoon of the pepper and cook without stirring until the mushrooms are browned on one side and are giving up their liquid, about 5 minutes. Season with ½ teaspoon of the salt and give the pan a good shake. Cook for 1 minute more. Remove the pan from the heat and reserve in a warm spot until the chicken is ready. |
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2
Done
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Make the Pan SauceWhen the chicken comes out of the oven and is resting, reserve a couple tablespoons of the drippings. Combine the chicken stock with the crushed garlic and rosemary from the mushroom pan, along with any lemon or garlic bits you can scrape out of the chicken pan. Bring the stock to a boil, decrease the heat to a simmer, and cook until reduced by two-thirds, 6 to 8 minutes. Stir in the lemon juice, butter, and the remaining ½ teaspoon salt and ¼ teaspoon pepper. Continue simmering until the butter has melted and the sauce has thickened slightly, another 5 minutes. |
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3
Done
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Put it TogetherCarve the chicken while the sauce is reducing. Drizzle the bread with the reserved drippings and toast in the oven until crisp, about 5 minutes. Place the bread on a platter and top with the mushrooms and carved chicken. Pour over the pan sauce and serve. |
