Roast Chicken and Mushrooms With Red Wine Sauce

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Delicious and easy. I used a combination of mitake, oyster, and beech. Honestly, you could use cremini or shitake and it would come out fine. I think I would use more oil to toss with mushrooms, since they almost got a tad dry. The sauce helped plump them back up. I used Barbera, and it worked fine. Also substituted agave nectar for sugar and sauce was sweet enough for me.

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What a quick, delicious dish! At first, I thought the red wine sauce wouldn't work well with the chicken, but it did. The only alteration I would possibly make is to try using blackberry wine (or another sweet tasting wine in place of the dry red wine. Despite the addition of sugar that the recipe called for, the sauce just wasn't sweet enough for me. But that's simply my personal preference!