I did this last night....
Use a generous amount of diced leeks and onions at the bottom of a large iron skillet.
Roast a chicken, with flat side down potatoes, for diabetics, zucchini, in the same pan. Add a little water to the pan periodically, not so much as to make a stew, but rather an oven braise. This way, you don't add excess fat, and only chicken fat, schmaltz, is the gravy fat.
When done, take chicken and potatoes or zucchini out.
On stove top, continue to brown onions and leeks. If they are already browned, brown no more.
After a certain point, add Marsala or dry white wine.
Reduce to taste. Add granulated garlic to taste. Italian seasonings of whatever kind.
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