Apricot and Wild Mushroom Sauce for Roasted Chicken from Point No Point

by Suzanne Heron.

When roasting a chicken, roast along with it 1 pound of wild mushrooms (hedgehog or chanterelles) from your local forager or greengrocer, half a jar of pickled cocktail onions or several small roasting onions, 8 apricots halved and pitted, and as much bacon as your dietary needs will allow, chopped into large pieces. Stir occasionally to coat with the chicken drippings.  Strain and remove any excess fat, keeping the drippings. Deglaze the pan with 2 cups chicken stock.  Add 2 cups whipping cream and drippings and reduce until desired consistency is reached.  Stir in 2 Tbsp whole grain mustard and some chopped fresh basil. Serve over chicken.

Chef Jason Nienabar, Point No Point Resort, 10829 W Coast Rd  Shirley, 250-646-2020. Chef Jason gives kudos to The Root Cellar for their fantastic assortment of local mushrooms.