On Sunday night we made a chicken dish that was new to us. We made enough for leftovers for the week... and I did not stop heating about the pan sauce all week. It was that good! I would like to attribute my pan sauce skills to my father, who is the gravy maker of the family. I used his trick, which I will share and it worked perfectly.
One of the reasons for making this dish was that we wanted to use our Staub that has never been used. Seriously! By the way, it was amazing. Nothing stuck, the heat transfer was consistent, and it was so easy to clean after. If you can afford one of these, you should really consider investing in one.
4 thawed chicken breasts
Albanian sage rub
One yellow onion, diced
3 stalks celery, diced
12-15 mushrooms, sliced
4 cloves garlic, minced
rosemary & oregano
salt & pepper, to taste
1/4c chicken stock
1c white wine (we use the Whole Foods brand Chardonnay for cooking)
1/4c white flour
Rub chicken with Albanian sage or other rub of your choosing. This one is our fave from Penzeys spices. Cook in preheated Staub (or other pot) until cooked. Remove chicken and cover with foil. Melt butter in remaining rub in pot, sautée onion and celery until translucent. Add garlic, cook for one minute. Add mushrooms, evoo, herbs, and seasonings. Deglaze pot with chicken stock, add white wine and bring to simmer. Add back in chicken and ensure cooked through.
Here's the fun part with the family secret. Remove the chicken, vegetables, etc into a serving dish so you only have pan sauce remaining. Pour half of pan sauce into a shaker (I use the same one I use in the morning to make protein shakes), gradually add flour and shake until combined. Whisk mixture back into pot and let simmer until it thickens. We never have clumps in gravy or pansauce when we make it this way! And no extra butter added to make a roux!
Our chicken was served with roasted broccoli and a spinach quinoa dish that can be found in the September edition of Everyday Food. It was so simple and easy.
B said the worst thing on his plate was the broccoli... and we are obsessed with this way of cooking broccoli! What a great compliment. B has requested this dish again on Sunday.