Roasted Chicken in Mushroom Gravy

This would go great with the Squash Casserole.

Roasted Chicken in Mushroom Gravy

4 Chicken Breast, bone and skin on
1 Onion, sliced
1/2 bunch fresh sage, chopped
1 packet whole mushrooms, sliced
1 stick butter
salt and pepper

flour to make gravy
chicken stock

  • In a roasting pan* add all of the ingredients, vegetables on the bottom, chicken on top. 
  • Cook at 375-400 degrees. It takes about 1 hour. Baste the chicken every 20 minutes. 
  • When the chicken is nice and brown, take out of oven and place chicken on a plate to rest.
  • With the au jus, onions, mushroom and sage still in the pan put on low heat on the stove. 
  • Sprinkle the flour in the heated au jus, just enough flour to create a loose paste. Cook for about 2 minutes on medium-low heat.
  • Poor enough chicken stock to make a gravy. Depending on how thick you like the gravy add a little bit of chicken stock for a thick gravy, add more chicken stock for a thinner gravy.  Add more salt and pepper to taste. 
  • Put chicken back in pan and serve. 
*I used a ceramic dish, bad idea. Use a metal pan, because you will be making the gravy in the same pan.

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