Chicken with Mushroom Gravy

This chicken gets two rounds in the oven, and that’s what makes it so good. First, the legs (or thighs) roast with a lemon juice, olive oil, oregano, basil, and garlic powder coating until lightly browned and fragrant. Then they get smothered in a thick mushroom gravy and bake for another hour until the meat practically falls off the bone.

The first bake sets the seasoning and browns the skin. Turn the pieces twice and baste occasionally so they color evenly. The second bake, loosely covered with foil, braises the chicken in the gravy. The juices from the chicken mingle with the mushroom sauce and create something richer than either component on its own.

The gravy is simple: canned mushroom gravy thickened with cornstarch and water, boosted with sliced canned mushrooms, minced onion, garlic powder, and parsley. Bring it to a boil before spooning it over the chicken so it thickens immediately.

Kitchen Tips

• Baste the chicken frequently during the second bake. The gravy reduces and concentrates as it cooks, and basting keeps the chicken moist and coated.
• Cover loosely with foil, not tight. You want some evaporation so the gravy thickens.
• Dark meat (legs and thighs) works best here. White meat dries out during the long cook time.
• Serve over mashed potatoes or egg noodles to catch all that gravy.

Variations

• Fresh mushrooms: Use ½ pound sliced fresh cremini mushrooms sauteed in butter instead of canned for a more robust flavor.
• Cream gravy: Stir 2 tablespoons of heavy cream into the gravy before the second bake for a richer, silkier sauce.
• Wine addition: Add ¼ cup dry white wine to the gravy for extra depth.