Roast Chicken Salad

Ingredients:
1 chicken- whole, with skin
2 tsp butter
1 glass white wine
150 ml chicken stock
1 tbsp oil
1 tbsp spring onion paste
1 tsp garlic paste
1/2 tsp basil
200 gm sliced mushrooms
salt and pepper
1 tbsp tomato puree
3 tbsp lemon juice
2 tbsp chopped herbs
1 tbsp cream

Garnish
Roasted walnuts, chopped


Method:
Place chicken in a roasting tin. Cover chicken breast with butter. Pour over the wine and stock.
Roast at 220 degree C for 1 hour or until the chicken is tender and colored. Cool.
Heat oil; saute pring onion, garlic and basil for 1 minute.
Stir in the mushrooms, wine, seasoning and tomato puree.
Reduce over a high flame until the wine evaporates. Cool.
Stir in lemon juice, herbs and cream. Whisk in the juices without any fat from the roasting tin.
Carve the chicken.
Spoon over dressing and garnish with an extra helping of herbs and chopped walnuts.