Roasted Chicken with Wild Mushroom Sauce
- 2 fennel bulbs, trimmed and cut lengthwise
into 1⁄4-inch-thick slices
- 3 Tbs. extra-virgin olive oil
- Salt and freshly ground pepper, to taste
- 1 chicken, about 5 lb.
- 6 fresh sage leaves
- 1 bottle (12 fl. oz.) wild mushroom finishing
Place the fennel in the bottom of a large roasting pan. Drizzle with 1 Tbs. of the olive oil and season with salt and pepper.
Rinse the chicken inside and out with cold water and pat dry with paper towels. Place the chicken on top of the fennel in the roasting pan. Brush the chicken with the remaining 2 Tbs. oil, and season inside and out with salt and pepper. Gently slide your fingers under the breast to loosen the skin and insert the sage leaves, spacing them evenly.
Roast the chicken for 30 minutes, then reduce the oven temperature to 350°F. Continue roasting, basting occasionally with the pan juices, until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers
Transfer the chicken to a carving board, cover loosely with aluminum foil and let rest for 10 minutes before carving. Using a slotted spoon, transfer the fennel to a small bowl.
Pour off the fat from the roasting pan. Set the pan over medium heat, pour in the finishing sauce and heat, stirring, until warmed through, about 3 minutes. Carve the chicken and arrange on a warmed platter. Transfer the sauce to a sauceboat and pass the sauce and fennel alongside. Serves 6.