Saturday, March 29, 2014

Garlicky mushroom and shallot gravy with chicken and roast vegetables

3 T clarified butter, separated
1 head of garlic, cloves peeled
2-3 shallots, thinly sliced
2 T rendered chicken fat (from stock)
3 T oat flour (or most any flour)
1/2 cup white wine
2 cups chicken stock

Sear chicken on both sides and set aside. Then slow cook whole garlic cloves in clarified butter until tender. Add mushrooms and shallots and sauté until just tender. For the gravy, make a roux by adding more clarified butter, chicken fat and flour and cook for a couple of minutes,then add white wine and fresh chicken stock. Season with S&P to taste and add chicken back in and simmer until done, about 10-15 min.


  1. This looks amazingly good ! Thank you for always posting and sharing your wonderful meals. I will be trying this soon, can you tell me what kind of white wine you used? Thanks

    1. Thanks! Usually I use Pinot Grigio since it's not too sweet. Chardonnay will work too. 😊