Chicken, Rosemary and Mushroom Gravy

"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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Ready In:
20mins
Ingredients:
7
Serves:
4-6

ingredients

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directions

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

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RECIPE SUBMITTED BY

I live in London, enjoy music, languages, and of course cooking. I love to travel. I get really annoyed by fast-food culture and general kitchen laziness. So many people my age can't even boil an egg and consider preparing beans on toast to be cooking, makes me quite sick. Hopefully with recipes like this though we'll bring the culinary arts back into the home. Cooking really is so enjoyable and it's a shame so many people don't do it! Food has become something people just eat, rather than something people savour and enjoy. I'd like to change that!
 
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