Chicken, Rosemary And Mushroom Gravy

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 cups water
• 1 chicken skin, roasted
• 2 large mushrooms, very thinly sliced
• 2 garlic cloves, crushed
• 1 tablespoon rosemary
• 2 tablespoons wine
• 1/4 cup double cream

Recipe

• 1 once you have roasted (and served if you wish) your chicken and it has cooled, carefully peel the skin off and put to one side.
• 2 boil four cups worth of water and place in a small pan on a high heat. boil the chicken in this water for about 10 minutes.
• 3 after ten minutes add wine, rosemary and crushed garlic.
• 4 leave to boil for another 5 minutes.
• 5 once you can smell the flavours really starting to come together, transfer into a skillet on a medium heat on a larger ring (the ring that you cook on should always correspond to the size of the pan you're using). add the mushrooms.
• 6 let the mix really boil down and reduce.
• 7 when reduced to your liking, sieve out the solids, putting the liquid back into the original pan.
• 8 over a heat, add the double cream to the mixture and whisk with a sauce whisk. it should start to thicken.
• 9 if you've had problems getting it to thicken, feel free to "cheat" with a little cornflour.