Preheat the oven 180 C

Put the chicken in a large roasting tin and pour over the olive oil and coat the skin of the chicken.

Roast the chicken for about 40 - 50 minutes, basting it a couple of times during cooking until the chicken in cooked and tender.

When cooked, remove the chicken from roasting tin and leave it is cool to the touch. Reserve the juice and olive oil that remain in the roasting tin.

While the chicken is resting, slice the mushroom and fry them in some butter for about 1 minutes, then remove and set aside.

In the same pan, add the port and bring to the boil. Boil until it has evaporates become syrupy and reduced in volume by about two thirds.

To make sauce, combine the port syrup with cooked juices oil from the resting tin in the frying pan. Give it just a gently stir so that the liquids are not to fully mixed.

Carved the chicken, pour over the sauce and spoon over wild mushrooms.

Serve with fresh herbs.

Enjoy