For the Chicken:

Heat your oven to 400°F (204°C). Pat chicken dry with a paper towel. Season the skin on the chicken liberally with your favorite seasoning mix or simply use salt and pepper. Place the uncooked chicken on a roasting rack in an oven proof pan. Place the prepared chicken in the oven, roasting for 1 hour for whole chickens and 45 minutes if you are roasting chicken pieces.

For the Mushroom Wine Sauce:

Using the metal pan that collected all of the drippings and roasting juices under your cooked chicken will give your mushroom wine sauce the most flavor. If the cooking pan is glass or ceramic, transfer the drippings and roasting juices to a metal skillet.

Heat the metal pan or skillet containing the chicken drippings and roasting juices over a medium flame. Using a spatula, scrape up all of the browned bits of chicken that may have collected in the pan. Add the olive oil and heat for about 5 seconds. Add the mushrooms and sauté until the olive oil is absorbed, about 2 minutes.

In a bowl or measuring cup with a spout, whisk together the chicken stock, wine and corn starch. Slowly pour over the mushrooms while stirring. The sauce should thicken very quickly. Keep stirring until the sauce is uniformly thick. Simmer until the sauce reduces slightly, about 4 minutes. Add a few more spoonfuls of chicken stock or wine for a thinner sauce. Season to taste with salt and pepper.