Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy
Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, roasted garlic-rosemary-thyme chicken with shiitake gravy. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

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For the gravy, melt the butter in a saucepan on med-low heat. Keywords of Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy:. Many of these reforest species have several definite cultivars, Seeds of natural world are a good source of food for animals. Heat a large nonstick skillet over medium-high heat.

To begin with this particular recipe, we must prepare a few ingredients. You can cook roasted garlic-rosemary-thyme chicken with shiitake gravy using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy:
  1. Get 1 Kilogram chicken thigh/leg
  2. Take 1/4 cup olive oil
  3. Take 2 tablespoons dry/fresh rosemary
  4. Make ready 2 tablespoons dry/fresh thyme
  5. Get 4 cloves garlic (minced)
  6. Prepare 1 tablespoon paprika
  7. Make ready Salt
  8. Take Black Pepper
  9. Prepare 1/4 cup dried shiitake mushroom (sliced small)
  10. Prepare 2 tablespoons butter
  11. Take 2 tablespoons flour
  12. Make ready 1 1/2 cups chicken stock

Add flour to all of that and stir it to get rid of as many lumps as possible. Season chicken with coriander, salt, and pepper. In a large frying pan, heat oil over medium-high heat. Sprinkle the chicken breasts with salt and pepper.

Instructions to make Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy:
  1. Preheat oven to 350F
  2. In a small bowl, combine the olive oil, garlic, rosemary, thyme, paprika, black pepper and salt (about 2 tbsps or to taste).
  3. Pour the mixture on the chicken and rub it all over. Let it marinate for at least 30mins to overnight (put it in the fridge if you're leaving it overnight).
  4. Place the chicken on a baking tray (or with a rack) and bake at 350F for 1 hour. Then increase the temp to 400F and bake for 15mins more (total of 1hr and 15mins).
  5. For the gravy, melt the butter in a saucepan on med-low heat. Fry the mushrooms for 1min then add the four. Mix well to cook-out the flour (roux).
  6. Add 1-1.5 cups of chicken stock depending on how thick you like your gravy. You can also use the drippings or juices from the roasting tray. Add salt and pepper to taste.
  7. Let the chicken rest for at least 10mins before serving. Bon appetit.

In a large frying pan, heat oil over medium-high heat. Sprinkle the chicken breasts with salt and pepper. Heat the oil in a heavy skillet and add the chicken breasts, the mushrooms and the onions. Discard the rosemary, thyme and lemon slices. Remove the chicken from the sheet and cover gently with aluminum foil (no need to crimp.

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