Roast Chicken With Mushroom Gravy
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A home-kitchen version of roast chicken with mushroom gravy, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 3 1/2 lb. chicken, cleaned
- 2 Tbsp. butter
- 1 onion, chopped fine
- 1/2 lb. fresh mushrooms, cleaned and diced
- 1 tsp. chopped fresh parsley
- 1/2 tsp. tarragon
- 1 1/2 c. beef stock, heated
- 1 Tbsp. tomato paste
- 1 Tbsp. cornstarch
- 3 Tbsp. cold water
- juice of 1 lemon
- salt and pepper
Method
Preheat oven to 425°.
Place chicken in pan.
Season with salt and pepper.
Brush with lemon and butter.
Roast 30 minutes in oven.
Reduce heat to 350°.
Cook for 1 1/4 hours more.
Remove cooked chicken from pan and set aside.
Discard 2/3 fat from pan. Place pan on stove over high heat.
Add onion.
Cook 3 minutes, stirring often.
Add mushrooms and seasonings.
Mix well.
Cook 4 minutes over high heat.
Mix beef stock and tomato paste.
Cook 3 minutes more.
Dissolve cornstarch in cold water.
Stir into mushroom sauce and cook 1 minute.
Serve roasted chicken with gravy and roasted potatoes.
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