Rosemaryshallot Gravy For Pork Or Chicken Recipes

CHICKEN MARVALASALA AND PAPPARDELLE WITH ROSEMARY GRAVY

Steps:

• Put a large pot of water on to boil for the pasta. When it comes up to a boil, salt the water, drop in the pasta, and cook to al dente.
• While the pasta is working, season the chicken with salt and pepper. Heat a large nonstick skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium to medium-high heat. Add the chicken to the pan and brown lightly on both sides; remove to a platter and cover with foil to hold in heat. To the same skillet, add 2 tablespoons more extra-virgin olive oil and 1 clove garlic. Cook garlic a minute or so, then remove and add the mushrooms. Let the mushrooms brown evenly and become tender, 8 to 10 minutes.
• While the mushrooms work, start gravy for pasta. In a deep medium skillet melt 2 tablespoons butter over medium heat. Add a clove of crushed garlic and cook a couple of minutes then remove. Whisk flour and tomato paste into garlic infused butter. Cook the flour a minute or 2 then whisk in the stock. Add rosemary and whisk in tomato paste and Worcestershire sauce. Simmer to thicken, 5 minutes. Season the sauce with salt and pepper, to your taste.
• To the cooked mushrooms, add capers and Marsala and reduce a minute or so. Add 2 tablespoons butter in small bits to finish sauce and shake the pan to incorporate. Slide the chicken back into sauce and warm.
• Drain pasta and toss with sauce and a handful of cheese. Serve pasta alongside Chicken Marvalasala. Scatter arugula or spinach across both the chicken and pasta, to garnish.

ROSEMARY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.

GRAVY FOR BEEF, PORK, CHICKEN OR TURKEY

Steps:

• Variations: Add fresh sliced mushrooms, or onions, or hot pepper flakes, or any special spice to create a foreign flavor such as cummin or curry.
• This is a basic recipe to making gravy for any type of oven-roasted meat.
• In a small bowl, add water and flour, stirring to get out all lumps.
• Remove meat from the roasting pan leaving all the liquid and dried bits.
• On the stovetop, over a low heat, add water to pan drippings, stirring constantly with a wooden spoon, dissolving all the flavors from the bottom of the pan.
• As the liquid thickens, add salt, pepper, and spices, including the gravy master.
• If gravy is too thick, add more water, a little at a time while stirring.
• Stop at the desired thickness.
• Remove from the heat.
• Pour gravy through a strainer to remove any lumps, debris that did not dissolve.
• Fill your favorite gravy boat and serve!
• *If gravy is too thin, add 1 teaspoons of flour at a time (again, diluted in 1/4 cup of cold water) until the desired thickness is achieved.
• Amount will depend on how much liquid is in your roasting pan after meat has cooked.
• By adding more water and adjusting the flavorings, you could s-t-r-e-t-c-h this recipe to accommodate the servings required, but be careful not to lose the richness of the meat flavor.

ROSEMARY/SHALLOT GRAVY FOR PORK OR CHICKEN

Steps:

• Heat pan over medium heat.
• Add oil.
• Add shallots and rosemary.
• Cook, stirring often, until shallots soften (about 2-3 minutes).
• Add, butter and stir until melted (about 1 minute).
• Spinkle flour over shallots, and stir to coat.
• Whisk in water and broth concentrate.
• Simmer, whisking occasionally until gravy thickens.
• Enjoy!

ROSEMARY PORK CHOPS WITH BALSAMIC PAN GRAVY AND BROCCOLI WITH CRISPY SOPPRESSATA

Steps:

• Preheat a large nonstick skillet over medium heat with 1 tablespoon of the EVOO, once around the pan. Add the soppressata strips, spreading them evenly in the skillet, and cook, stirring frequently, until they are crispy, about 4 to 5 minutes.
• While the soppressata is getting crispy, start the pork chops. Preheat a second skillet over medium-high heat with 2 tablespoons of the EVOO. Season the pork chops with salt, pepper, and the rosemary. Add the chops and cook for 5 minutes on each side.
• Back to the soppressata: remove the crispy soppressata to a paper-towel-lined plate and reserve. Return the skillet to the heat with 1 tablespoon of the EVOO. Add the broccoli florets and the bite-size stem pieces, season them with pepper and just a little salt, spread the broccoli out evenly in the skillet, and try not to stir it for about 2 minutes in order for it to take on a little color. Once it is lightly colored, stir and add half of the garlic and half of the chopped onions. Continue to cook for about 2 minutes, then add 1/2 cup of the chicken stock. Turn the heat down to medium, and continue to cook until the broccoli is nice and tender, about 5 minutes. If the skillet gets dry before the broccoli is tender, add another splash of either the chicken stock or water.
• Once the pork chops have done their time in the skillet, transfer to a platter and loosely cover with foil. Return the pan to the heat and add the remaining tablespoon of EVOO and the remaining garlic and onions. Season with a little salt and pepper. Sauté the onions for 3 to 4 minutes, until they are nice and tender, stirring frequently. Add the balsamic vinegar; cook for about 30 seconds, then add the remaining 1 cup of chicken stock. Bring it up to a bubble and continue to cook for about 2 minutes, or until there is only about 1/2 cup of liquid left in the skillet. Turn the heat off and add the butter and chopped parsley, stirring and shaking the pan until the butter has completely melted.
• Distribute the broccoli among 4 serving plates and top each serving with a little of the crispy soppressata. Arrange a pork chop on each plate and drizzle it with the balsamic pan gravy. Serve with a big hunk of crunchy bread.