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Pot Roast Chicken With Mushrooms and Marsala

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“This is an incredibly simple, practical, yet very stylish way to cook a whole chicken. The finished dish is juicy and tender and the sweet mushroom juices make a wonderful gravy. Marsala is an Italian fortified sweet wine, if you prefer you can use sweet sherry instead. Serve with buttery mashed potatoes and steamed seasonal veggies. Any leftovers will make delicious and freezable pot pies. Shred the meat from the bones and stir back into the mushroom and Marsala gravy. Spoon into small pie dishes or large ramekins and top with a puff pasty lid (use sheet of ready rolled) bake at 375F until puffed, golden and piping hot. Always take meat out of the fridge at least 1 hour before roasting so it will cook evenly and not spend the first 20 minutes in the oven coming to room temperature.”
1hr 35mins

Ingredients Nutrition

  • 1 (3 1/4 lb) free-range chicken
  • 8 shallots, halved
  • 2 garlic cloves, thinly sliced
  • 2 sprigs fresh thyme, plus extra to garnish
  • 2 cups hot chicken stock
  • 23 cup marsala
  • 8 ounces chestnut mushrooms, halved
  • 1 tablespoon cornstarch, mixed to a paste with water


  1. Preheat the oven to 350°F
  2. Place the chicken breast side up in a casserole dish or small roasting tin and add the shallots, garlic, thyme, stock, Marsala and some salt and freshly ground black pepper.
  3. Cover and roast for 1 hour.
  4. Remove the lid or foil and stir in the mushrooms.
  5. Cook uncovered for 30 minutes or until the chicken has browned and is completely cooked through.
  6. Transfer the chicken to a warm serving dish and leave to rest for 5 minutes Place the casserole or roasting tin on the heat, add the cornstarch and bring to the boil, stirring until the gravy thickens.
  7. Serve.

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