poultry essentials: easy/peasy mushroom chicken

How To Make poultry essentials: easy/peasy mushroom chicken

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  1

  PREP/PREPARE
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  You will need an ovenproof pan with a lid to make this recipe.
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  Parts is Parts I am using half a chicken; however, use whatever you have on hand, whatever is on sale, or whatever you like best. Since we are braising this at medium oven heat, dark meat and white will all cook equally, and be juicy at the end of the bake.
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  If you want a thicker gravy, remove the chicken after cooking and cover. Then, place the pan onto the burner over medium heat and add some flour, a bit at a time, until the desired thickness is achieved.
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  Gather your ingredients (mise en place).
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  Add the butter and oil to your pan over medium heat, and after the butter melts, toss in the sliced mushrooms, and sprinkle with a bit of salt. Note: I am using white button shrooms.
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  Cook them down until most of their water is released and begin to brown, about 7 – 9 minutes.
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  Remove from the pan and reserve.
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  Whisk all of the gravy ingredients together in a small bowl or measuring cup and reserve.
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  Place a rack in the middle position and preheat oven to 350f/175c.
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  Dust the chicken with flour, and place into the pan.
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  Add the reserved liquid and mushrooms, then sprinkle with a bit of salt and pepper.
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  Baked covered for about an hour and forty-five minutes.
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  Remove the cover, increase heat to 365f/185c.
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  Bake another 15 minutes, or until the chicken begins to brown.
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  PLATE/PRESENT
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  Serve with your favorite sides, and ladle on some of that yummy mushroom gravy.
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  Keep the faith, and keep cooking.
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