Roasted Chicken With Mushroom Gravy

Transform ordinary roasted chicken with the savory flavor of mushroom gravy, perfect for any size family. Coat the chicken twice and cook in a skillet until golden brown. Top your dish off with the mushroom gravy and you’ll get everyone in a hungry mood.

Prep

Cook

1:10

Hrs:Min

Servings

4-6

 

Ingredients

  • 1 Sanderson Farms® Whole Cut-Up Chicken
  • 1 cup flour
  • 1 tablespoon seasoned salt
  • 2 teaspoons paprika
  • 3/4 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon chopped fresh rosemary
  • 4 tablespoons vegetable oil
  • 1 (8-ounce) container fresh mushrooms, stems removed, sliced
  • 2 green onions, sliced
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup chicken broth
  • 1 cup whipping cream
  • 1/4 teaspoon Kitchen Bouquet® browning and seasoning sauce

Find These Ingredients

100% Natural

Never frozen

No added salt

No added water

Fed a natural diet full of protein and vitamins

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Directions

  1. Preheat oven to 400°F.
  2. In a small container, mix the flour, seasoned salt, paprika, 3/4 teaspoon black pepper, 1 teaspoon salt and 1 teaspoon rosemary. Reserve 2 tablespoons of flour mixture for gravy. Put the remaining flour mixture in a large sealable plastic bag.
  3. Wash and dry chicken pieces. Push chicken skins back. Place one chicken piece in the bag at a time and shake to coat with the flour mixture. Pull chicken skin back to cover the meat. Shake again to coat the outside of the skin. Repeat until all chicken pieces are coated.
  4. Heat oil in a 12-inch skillet over medium high heat.
  5. Add chicken pieces. Cook until golden brown, about 5 minutes per side, in two batches.
  6. Spray a 3-quart baking dish with vegetable oil. Place the chicken pieces in the baking dish. Bake 30 minutes or until chicken reaches an internal temperature of 190°F.
  7. Heat the oil in the skillet over medium high heat. Add mushrooms, green onions, 1 teaspoon rosemary, ½ teaspoon salt and ¼ teaspoon black pepper. Cook 5 minutes.
  8. Add the reserved 2 tablespoons of flour mixture. Cook 1 minute.
  9. Add 1 cup chicken broth, whipping cream and Kitchen Bouquet®. Bring to a simmer. Simmer 6 minutes to thicken.
  10. Serve the roasted chicken with the mushroom gravy on top.

Chicken. A great source of protein.

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