Grandma’s recipe for grilled chicken with gravy
Today in Family Kitchen with Javier Romero I will teach you how to cook roast chicken with my grandmother’s sauce. This is a very special recipe for me because it brings back many memories from my childhood. My grandmother used to make stewed chicken with this simple vegetable sauce, because there was no room for more at that time. Today I want to give you the recipe for the sauce, although it does not go with stewed chicken, but rather roasted.
Ingredients for 6 people
For roasting chicken, I used a slightly deep metal pan, which comes with a small grill. I put the chicken legs on the grill and put some water on the bottom so that the fat does not form smoke. We will turn on the oven at 180 ° C with heating up and down, and when it is hot we will put the pan and bake the thighs for 30 minutes.
During these 30 minutes we will prepare my grandmother’s sauce. For this purpose, we will cut the garlic and onion cloves into slices and put everything to fry in a pan with olive oil covering the bottom and a little salt. Then we will cut the carrots into small pieces, after we peel them and we will add them to the pan as soon as we finish slicing them.
When the onion starts to become translucent, we will add the green peppers, also finely chopped, and cook slowly until the vegetables are soft.
After 30 minutes of roasting the chicken, we will remove the pan from the oven, turn the thighs and add salt. Then we will put the pan back and leave the chicken thighs there for another 30 minutes.
While the chicken is still cooking, we will continue with the sauce. When we prepare the vegetables, we will add the white wine and stir a little. Don’t worry about alcohol because it evaporates when cooked.
Now put a little water and cook for 15-20 minutes on medium heat. After this time we will add the fried tomato and mix it with the other components. If you see that the sauce has become very dry, we will pour a little more water so that we can easily grind it. Pour everything into a measuring cup, crush with a mixer and return to the pan.
Then we will add some more water to the sauce and let it decrease very slowly. When the second 30 minutes of baking are over, raise the temperature to 220ºC and keep it there until the skin looks golden and crispy.
At this time we will fry some potatoes, which we have previously peeled, cleaned and cut. So we will have a good garnish for our roast chicken with my grandmother’s sauce. Since we have potatoes and chicken with golden and crispy skin, the point is to take everything out on the table to serve and eat.
And that’s it, friends, we finished our recipe for roast chicken with my grandmother’s sauce. I hope you prepare it very soon at home and upload the final photo on Instagram, mentioning my account 55000 Recipes. I will be very glad to see that you have made one of my recipes. I say goodbye now, tomorrow more and better here in the Family Kitchen.
Now is your time.
David from 55000 Recipes