Continuing on my Gordon Ramsay binge. Elevating Chicken with Mushroom Gravy thanks to GR.Jump to Recipe
The whole chicken is roasted the conventional way. Since I made this recipe, we have fully renovated our kitchen and I have all new stuff. SO FUN! That means I have all new appliances too. Once of the goodies was a steam oven. I love it. It has so many functions but one cool function is the steam.
So I now cook whole chickens using the combi function. That means that I use both steam and convection baking to create the perfect finished product. The chicken comes out so moist with a crispy exterior. But I am getting ahead of myself. The current chicken was simply baked but still wonderful.
The Gordon Ramsay of this recipe was the gravy. I built the flavor of the gravy with fresh rosemary and thyme. Infused it with leeks and dried mushrooms. And made it creamy with coconut milk. That part was not GR but thank you GR for adding depth to this dish.
For a quick aside, we do a lot of chicken in my house because that is my wife’s primary protein. Here are some of my unique creations:
The cast of characters.
Creating the mushroom gravy.
Chicken with Mushroom Gravy plated.
Chicken with Mushroom Gravy
Elevate a basic chicken dish by creating a gravy with fresh herbs and dried mushrooms. The flavors have intensity and bring an earthiness to the dish.
- 4 Lb Whole chicken
- 2 Tsp Salt
- 1 Tbsp Lemon Pepper
- 2 Whole Leeks dice white parts only
- 3 Whole Portobellos sliced
- 2 Sprigs Rosemary
- 8 Sprigs Thyme
- 3 Ounces Assorted dry mushrooms
- 6 Ounces White cooking wine
- 1 1/2 Cups Chicken stock
- 1/2 Cup Coconut milk
- 1 Tbsp Olive oil
- 1 Tsp Salt
- 2 Tsp fresh ground black pepper
Begin by bringing the chicken to room temperature – 30 – 40 minutes. Apply the spices all over. Cook in the oven for 45 minutes at 350 degrees. Use a thermometer to check for internal temperature. Best way to know it is cooked through. Remove from oven and let rest for 10 – 15 minutes before cutting.
While the chicken is roasting, begin by heating the oil on medium heat. Add in the leeks, dried mushrooms, fresh herbs, salt and pepper. Mix well and sauté for 4 – 5 minutes. Next, deglaze with the white wine. Cook off most of the wine. Now, add the chicken stock and simmer for 15 minutes enabling the mushrooms to rehydrate. Finish by adding in the coconut milk. Turn up the heat to high and reduce the liquid by 1/3 – 1/2. This will give some body to the gravy without the addition of corn starch or flour.
Slice the chicken and top with as much gravy as you like.
Serve and enjoy!