Roasted Chicken and Shallot Gravy


By Dane Feldman

Photos by Dane Feldman.

Roasted chicken and gravy is an American classic, but there are folks who believe that such a dish is difficult to cook and is only suited for winter. While this recipe may require more than just a handful of ingredients, it’s far easier to make than it seems (and it’s good enough to eat year round). Aside from the gravy, this is a one-pan deal and I would say that’s tough to beat.

What you’ll need:
4 chicken thighs
2 chicken breasts
4 oz baby bella mushrooms, chopped
2 cups purple and red potatoes, cubed
1 cup baby carrots
1 Chinese leek, chopped
1/2 shallot, chopped
1/2 cup white wine
1/4 cup water
1/4 cup olive oil
1/8 cup lemon juice
3 tbsp flour
1 tbsp garlic, chopped
1 tsp Florida seasoned Pepper
1 tsp thyme
1 tsp poultry seasoning

Brine the pieces for one hour. Then, marinate the chicken in the olive oil, half of the wine, and seasoning for six hours.

Preheat the oven to 400 degrees.

Roast the chicken in the pan with Chinese leeks, carrots, mushrooms, and potatoes. Baste often. After about an hour, deglaze the plan.

To make the gravy, brown the shallot in olive oil and garlic in a small saucepot. Add each tablespoon of flour one at a time, stirring after each addition.

When the gravy begins to thicken, add one cup of pan juices plus the remaining wine and the water. Heat until it bubbles.

Once the gravy bubbles, plate the chicken and vegetables and drizzle the gravy on top to serve.