Food Roast Chicken with Mushroom Jus 1.0 (1) At Iowa's Rapid Creek Cidery, Matt Steigerwald serves his chicken and savory mushroom sauce with Sweet Apple Risotto (find the recipe on midwestliving.com), but mashed potatoes or buttered noodles would be just as good. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on August 21, 2018 Print Share Hands On Time: 35 mins Total Time: 1 hr 10 mins Servings: 4 Jump to Nutrition Facts Ingredients Chicken ½ teaspoon ground sage ½ teaspoon dried thyme, crushed ¼ teaspoon crushed red pepper ¼ teaspoon salt 4 - 6 chicken drumsticks and/or bone-in chicken thighs Mushroom Jus 2 cups reduced-sodium chicken broth ½ ounce dried porcini or other dried mushrooms 1 tablespoon vegetable oil ¾ cup quartered cremini mushrooms ¼ - 6 cups chopped onion 1 clove garlic, minced Pinch crushed red pepper Pinch dried thyme ¼ cup dry white wine 1 tablespoon cider vinegar 1 tablespoon butter, chilled 1 lemon, zested 1 tablespoon chopped fresh Italian parsley Directions For chicken: Preheat oven to 425°. In a small bowl, combine sage, thyme, crushed red pepper and the salt. Sprinkle over both sides of chicken pieces and rub in with fingers. Place chicken, skin sides up, on a foil-lined rimmed baking sheet. Bake 45 minutes. Remove chicken from pan; pour off and reserve pan juices. Return chicken to pan. Bake until browned and an instant-read thermometer inserted into thickest parts (not touching bones) registers at least 175° and juices run clear, about 10 minutes. Cover and keep warm. Meanwhile, for mushroom jus: In a small saucepan, bring broth to boiling. Add porcini mushrooms. Remove from heat. Cover and let stand 15 minutes. Strain through a fine-mesh sieve, reserving broth. Rinse porcini mushrooms, drain them well, then chop and set aside. In a medium saucepan, heat oil over medium heat. Add cremini mushrooms and onion. Cook, stirring occasionally, until liquid has evaporated and mushrooms are lightly browned, 5 to 8 minutes. Add garlic, crushed red pepper and thyme. Cook 1 minute more. Remove pan from heat. Carefully add wine; return to heat and increase to medium-high. Cook and stir, scraping up any browned bits from the bottom of pan, until wine has nearly evaporated, about 2 minutes. Add reserved mushroom broth, juices from the baking pan and chopped porcini mushrooms. Bring to boiling. Reduce heat and simmer until slightly thickened, 15 to 20 minutes. Stir in vinegar and butter. Season to taste with salt and black pepper. Serve chicken with mushroom jus, garnished with parsley. Print Nutrition Facts (per serving) 294 Calories 21g Fat 3g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 294 % Daily Value * Total Fat 21g 27% Saturated Fat 6g 30% Cholesterol 99mg 33% Sodium 584mg 25% Total Carbohydrate 3g 1% Total Sugars 1g Protein 19g Vitamin C 5mg 23% Calcium 33mg 3% Iron 2mg 9% Potassium 492mg 10%