Roast Chicken with Gravy over Mango Corn Salsa

I had a chicken, I had stock, and I had left over Mango Corn Salsa. I didn't intend on making this dish until it was done. I had intended to make the chicken with Swiss Char, but at the last minute I wondered about what the salsa would taste like once it mingled with the chicken and gravy, and thank God I did! Wow wow wow!
I am a huge fan of the sweet and savory mix in a meal and this was a perfect example of why it's so good! Plus it's a super simple fall dinner to make. 
I happened to have the Corn Mango Salsa already from the other night, but you will probably have to make it, so here is the no recipe recipe;
2 Mangos diced
4 ears of corn grilled and the kernels cut off
1 Jalapeno diced small. Take the seeds out if you don't want the heat
About 1/4 of a red onion diced small
A handfull of Cilantro roughly chopped
A large tomato seeded and diced small
About 4 tablespoons olive oil
Juice of one lime
Salt and Pepper.
Mix everything in a bowl and season to taste. The longer it sits, the better it will taste. If you can make this a day or 2 in advance it will be perfect!

For the Chicken I simply stuck it in the oven at 375 degrees for an hour and a half. I bought a whole chicken but it was pieced up, so I laid the pieces in my cast iron pan and gave it all a light coating of olive oil. Then I seasoned the pieces liberally with salt, pepper, garlic powder, onion powder, and dried parsley flakes. I also squirted a few slices of lemon over the chicken and tossed the slices in the pan too. After the hour and a half the chicken was cooked perfectly and the skin was nice and crisp.
When the chicken was done I took it out of the pan, drained almost all of the fat out as well, and then put the pan over medium heat on the stove.
In the remaining fat I sauteed a few spoonfuls of Trader Joe's Mirepoix, and a little more dried parsley. Once the mirepoix was softened I added about a 2 cups of chicken stock. I let it simmer for a while and then a spooned some of the hot stock into a cup and mixed in a spoonful of corn starch. I stirred that until it was smooth and then added it back into the pan and allowed it to thicken the stock into gravy. Then I let that simmer a little more to get thick and condense the flavors. Then season it with salt and pepper to taste. 

Once the gravy is done your all set!
To plate, stack a couple pieces of chicken on top of a few spoonfuls of the salsa, and then pour a little gravy over the whole thing.
Make sure your first bite has a little bit of everything on the fork. Its like a weird, bright take on a pot pie but with no "pie"

Our "wine guy" Alex from Botella & Co has a perfect wine pairing for this meal too. Check out what he suggests!
Try a french Chablis. This wine is made of Chardonnay grape. The village of Chablis gives its name to one of the most famous white wine in France. Chablis is located at the north of the Burgundy region, over there people called it Beaunois, taking the name from the close-by wine region of Beaune. Chardonnay grow on a limestone soil rich with fossils and specially oysters. A long time ago, a sea covered Burgundy and Chablis, this wine is brisk and fruity, very dry and with a refreshing acidity. In the nose, there are flavors of green apple and lemon. In the mouth Chablis delivers aromas of vanilla, lemon and linden. When older, Chablis has a golden color and is more spicy. Cheers...
Thanks Alex!! Sounds perfect as always!!!

Let me know what you think, and of course... don't forget to add the love! :)



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