Last year I took a series of cooking classes at Charleston Cooks in Downtown Greenville. One of the classes was all about sauces and gravies. My most favorite was this mushroom gravy with chicken. It’s simply divine!

First, cut 2┬áboneless chicken thighs (or boneless pork) into bite sized cubes. Dredge them with flour and brown over medium heat in a few tablespoons of olive oil. Then remove them from the pan. They shouldn’t be cooked through.

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Next slice some assorted organic mushrooms. I used baby bellas, oyster, and button mushrooms. Put 2 tbs butter in the pan and cook the mushrooms, rarely stirring, until the mushrooms have browned and much of the moisture has cooked away.

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While the mushrooms are cooking, thinly slice a yellow onion and chop 2-3 springs of fresh thyme.

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Move the mushrooms to the side of the pan. Note: see how much they’ve shrunk? Put another tablespoon of butter into the pan and add the onions and thyme. After the onions have softened and begin to brown, add 1 tablespoon flour, stirring constantly until the flour toasts and smells nutty, about 2 minutes.

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Deglaze the pan by adding 1/3 cup white wine, such as a chardonnay. With the wooden spoon scrape up the bits from the pan. They contain lots of flavor for the gravy. Then add 1 cup chicken stock and bring to a simmer. Return the chicken to the pan and cook until it reaches an internal temperature of 165 degrees.

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Lastly, add juice from 1/2 a lemon and a splash of heavy cream to the pan. Season to taste with salt and pepper. Serve over jasmine rice. Enjoy!

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