Friday, July 29, 2016
Chicken & Mushrooms in Country Gravy over Rice
July 29 2016
Gravy and sauces can really add the flavor to a meal. I love gravy but have never mastered a fool proof method for making it. I think it is best made after frying some meat and using the leftover fat and brown bits in the skillet. Too many times I wound up with lumpy gravy until I started making it with Pioneer Gravy Mix that comes in a pouch. It comes out perfect every time for me. They make about a dozen flavors but all I can get locally are; Country style, Country sausage and brown gravy.
Gravy can also make leftovers taste like a first time meal. I had a front and a rear quarter of smoked chicken to use tonight. I decided I would get some mushrooms and fix it with Country gravy and have it over rice and a veggie on the side. I pulled the chicken and chopped to bite size.
I found some oak wood shitake mushrooms to use and a bag of frozen organic mixed veggies. I had the loaf of Focaccia bread I made earlier today to have with the meal. It’s a good thing I planned inside cooking; at supper time we were getting much needed rain.
I got some Zatarain’s Garlic Butter rice going in the rice cooker. I got the gravy made and had some chopped onions with butter in a skillet on medium heat. When the onions were getting soft I added about 6 oz. of the mushrooms. I had to add a little butter for the mushrooms and when they cooked down some I added the chicken. I stirred and let cook about 5 minutes then poured the gravy over. I turned the heat down to a simmer and let cook about 10 minutes.
While that was simmering I nuked the mixed veggies then added to a bowl with some butter. I served the chicken mushroom gravy over the rice and we had the focaccia bread with it. Delicious!
Onions and mushrooms in the skillet
Country gravy added