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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.

Course dinner
Cuisine Americana, Comfort food
Keyword chicken, comfort food, gluten free, gravy, herbs, mushrooms
Prep Time 10 minutes
Cook Time 45 minutes
Resting TIme 10 minutes
Total Time 1 hour 5 minutes
Servings 8 people
Author Feed Your Soul Too

Ingredients

Roasting Chicken

  • 4 Lb Whole chicken
  • 2 Tsp Salt
  • 1 Tbsp Lemon Pepper

Mushroom Gravy

  • 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

Instructions

Roasting Chicken

  1. 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.

Mushroom Gravy

  1. 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!