Modern Potted Chicken

Ingredients

• 1 small Broiler Chicken (About 2-3 pounds)
• 3 tablespoons Butter (Divided)
• 1 cup Chicken Stock
• 1 tablespoon All-Purpose Flour
• 0.5 cup Cooked Potato Balls (About 1/2 inch diameter)
• 0.333 cup Canned String Beans (Drained and cut into small pieces)
• 0.333 cup Cooked Carrot (Cut into fancy shapes or diced)
• 6 whole Mushroom Caps (Medium size)
• 0.25 teaspoon Salt (Or to taste)
• 0.125 teaspoon Black Pepper (Freshly ground, or to taste)

Instructions

1. 1Preheat oven to 350°F (175°C). Dress, clean, and truss the broiler chicken. Pat the chicken dry with paper towels. Season inside and out with salt and pepper.
2. 2Place the chicken in a casserole dish. Brush the chicken with 2.5 tablespoons of melted butter. Cover the dish and bake for 20 minutes.
3. 3Add the chicken stock to the casserole dish. Cover and continue to cook until the chicken is tender, about 20-30 minutes, depending on the size of the chicken. Check for doneness by inserting a meat thermometer into the thickest part of the thigh; it should read 165°F (74°C).
4. 4In a small saucepan, melt the remaining 0.5 tablespoon of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (a roux). Gradually whisk in about 1/2 cup of the cooking liquid from the casserole dish until smooth. Pour the thickened sauce back into the casserole dish with the chicken.
5. 5Add the cooked potato balls, canned string beans, cooked carrot, and sautéd mushroom caps to the casserole dish. Stir gently to combine. Heat through for another 5 minutes.
6. 6Melt 1 tablespoon of butter in a skillet over medium heat. Add the mushroom caps and sauté until golden brown and tender, about 5-7 minutes. Season with salt and pepper to taste.