You will need:
Preheat oven to 350 degrees. Salt and pepper chicken inside and out. Combine tomatoes, garlic, onion and olive oil. Loosen skin on chicken and rub tomato paste mixture under the skin. Then rub your paste-covered fingers over the outside of the chicken. Place chicken on roasting rack or into pan. Do not cover. Insert meat thermometer in thickest part of the meat. Do not allow tip to touch bone. Roast until meat thermometer reads 160 degrees (around 2 hours). Sauté mushrooms in red wine. If desired, add cream to enrich the sauce. Allow chicken to rest for 10 minutes before carving. Serve with sautéed mushrooms.
Yield: 6-8 servings
Pair with Crying Angel Red from Old Millington Winery
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