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    You are in: Home / Recipes / Chicken, Rosemary and Mushroom Gravy Recipe
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    Chicken, Rosemary and Mushroom Gravy

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    girl-razor's Note:

    I made this with some left overs and found it to be a lovely, light accompaniment to a traditional English chicken roast dinner.

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    Units: US | Metric


    1. 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. 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. 3
      After ten minutes add wine, rosemary and crushed garlic.
    4. 4
      Leave to boil for another 5 minutes.
    5. 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. 6
      Let the mix really boil down and reduce.
    7. 7
      When reduced to your liking, sieve out the solids, putting the liquid back into the original pan.
    8. 8
      Over a heat, add the double cream to the mixture and whisk with a sauce whisk. It should start to thicken.
    9. 9
      If you've had problems getting it to thicken, feel free to "cheat" with a little cornflour.

    Ratings & Reviews:


    Nutritional Facts for Chicken, Rosemary and Mushroom Gravy

    Serving Size: 1 (181 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 62.6
    Calories from Fat 50
    Total Fat 5.5 g
    Saturated Fat 3.4 g
    Cholesterol 20.3 mg
    Sodium 11.6 mg
    Total Carbohydrate 1.5 g
    Dietary Fiber 0.2 g
    Sugars 0.2 g
    Protein 0.7 g

    The following items or measurements are not included:

    chicken skin

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