1
Once you have roasted (and served if you wish) your chicken and it has cooled, carefully peel the skin off and put to one side.
2
Boil four cups worth of water and place in a small pan on a high heat. Boil the chicken in this water for about 10 minutes.
3
After ten minutes add wine, rosemary and crushed garlic.
4
Leave to boil for another 5 minutes.
5
Once you can smell the flavours really starting to come together, transfer into a skillet on a medium heat on a larger ring (the ring that you cook on should always correspond to the size of the pan you're using). Add the mushrooms.
6
Let the mix really boil down and reduce.
7
When reduced to your liking, seive out the solids, putting the liquid back into the original pan.
8
Over a heat, add the double cream to the mixture and whisk with a sauce whisk. It should start to thicken.
9
If you've had problems getting it to thicken, feel free to "cheat" with a little cornflour.

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Nutrition Facts
Serving Size 1 (272g) Recipe makes 4 servings The following items or measurements are not included below: 1 chicken skin
Calories 62
Calories from Fat 50		(80%)
Amount Per Serving		%DV
	Total Fat 5.6g	8%
	Saturated Fat 3.5g	17%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 20mg		6%
Sodium 11mg		0%
Potassium 61mg		1%
Total Carbohydrate 1.6g		0%
	Dietary Fiber 0.2g	0%
	Sugars 0.3g
Protein 0.8g		1%
Vitamin A 231mcg		4%
Vitamin B6 0.0mg		2%
Vitamin B12 0.0mcg		0%
Vitamin C 0mg		1%
Vitamin E 0mcg		0%
Calcium 19mg		1%
Iron 0mg		0%
detailed view... how is this calculated?

Chicken, Rosemary and Mushroom Gravy