Chicken, Rosemary and Mushroom Gravy

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READY IN: 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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