Chicken with Gravy

5 from 1 vote

Cashew butter gives the gravy an amazingly smooth richness, a delicious accompaniment to the crisp-skinned chicken breast. Save any extra gravy for another chicken dish.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: American

Servings: servings

Calories: 474kcal

Author: Sally Cameron

Equipment

Large wide shallow pan like a brasier

Ingredients

4 bone-in-skin-on chicken breasts
1 tablespoon extra virgin olive oil
½ teaspoon sea salt
½ teaspoon granulated garlic
¼ teaspoon ground black pepper
1½ cups chicken broth low or no sodium
½ cups plain unsweetened almond milk
¼ cup creamy raw cashew butter I use Artisana
2 tablespoons Dijon mustard
4 cloves garlic peeled and finely chopped
1 tablespoon fresh chopped thyme leaves or 1 teaspoon dried
2 tablespoons filtered water
1 tablespoon arrowroot starch

Instructions

Pre-heat the oven to 375°F. Trim any excess fat from the tops and sides of the chicken breasts.
With a heavy knife or poultry scissors, trim off the small side rib bones for a clean edge. Discard the ribs and excess fat.
Over medium heat, add olive oil to a 5½-quart Dutch oven or other heavy pan large enough to hold all of the chicken breasts in a single layer. Combine salt, garlic and pepper in a small bowl and sprinkle over the chicken breasts. Place the chicken breasts skin side down and allow them to cook until they have a golden brown crust, 5-7 minutes. Turn the chicken over.
In a bowl or large measuring cup, whisk together the broth, almond milk, cashew butter, mustard and the garlic until smooth. Pour around the chicken in the pan. Sprinkle with chopped thyme leaves. Place a lid on the pan and place in the oven. Roast the chicken for approximately 30 minutes or until a digital thermometer reads 160°F-165°F when inserted into the thickest part without touching the bone. When the chicken is done, remove the pieces to a plate or platter and keep it warm covered with foil.
In a small bowl or measuring cup, combine the water and the arrowroot starch and stir until smooth. Add the arrowroot mixture to the pot with the chicken juices and whisk until smooth. Simmer for 2-3 minutes to cook off the raw taste and for the juices to thicken into gravy.
Serve the chicken with a ½ cup of the gravy per person. Store any leftover sauce in an airtight container in the refrigerator up to 5 days.

Notes

You will probably have extra gravy, as a serving is ½ cup per person. Leftover gravy reheats well and keeps tightly covered in the refrigerator for 3-4 days.

Nutrition