Super simple, easy to prep in large quantities and reheat for weekday meals.
**For the chicken:**
Simple roasted chicken thighs, skinned and deboned (I roasted them skin-on, but took it off afterwards to shred them). Cook at 400° for about 40 minutes, simply seasoned with salt and pepper.
**For the sauce:**
In one pan, saute mushrooms and shallots in a fat of your choice (I used schmaltz).
In another, make a blonde roux using a fat of your choice (I used butter) then add boiling chicken stock in portions, whisking constantly to get a very smooth sauce. Bring the combined sauce to a boil over medium, whisking to maintain smoothness, while it thickens.
Add the cooked mushrooms and onions, along with heavy cream, and reduce for about ten minutes. Finish with lemon juice, a touch of butter, and herbs.
**Notes and modifications:**
You can take that roux to about medium blonde like I did if you like a little more toasted flavor, but I wouldn’t go past a peanut-butter color, because at that point it could start taking over the flavor of the sauce. Definitely wouldn’t go with a white roux, though, you want some color on it.
Technically, a velouté should be done with a white stock, meaning the bones and scraps weren’t roasted, but I always roast mine because I prefer them that way.
You can also add white wine to the sauce, but I use white wine while making the stock anyway so I didn’t bother. If you want to get adventurous, try brandy or cognac, they’re amazing with mushrooms.
I used parsley from my garden, but lots of herbs would work: tarragon, for example, absolutely sings with both chicken and mushrooms.
This would have been great with some peas but I didn’t realize I was out of them.
For storage and reheating, I keep the pasta and chicken (and peas, ideally) in one container and the sauce in another. When you want some, scoop a portion of each into a double boiler. Gentle heat is your friend.
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Super simple, easy to prep in large quantities and reheat for weekday meals.
**For the chicken:**
Simple roasted chicken thighs, skinned and deboned (I roasted them skin-on, but took it off afterwards to shred them). Cook at 400° for about 40 minutes, simply seasoned with salt and pepper.
**For the sauce:**
In one pan, saute mushrooms and shallots in a fat of your choice (I used schmaltz).
In another, make a blonde roux using a fat of your choice (I used butter) then add boiling chicken stock in portions, whisking constantly to get a very smooth sauce. Bring the combined sauce to a boil over medium, whisking to maintain smoothness, while it thickens.
Add the cooked mushrooms and onions, along with heavy cream, and reduce for about ten minutes. Finish with lemon juice, a touch of butter, and herbs.
**Notes and modifications:**
You can take that roux to about medium blonde like I did if you like a little more toasted flavor, but I wouldn’t go past a peanut-butter color, because at that point it could start taking over the flavor of the sauce. Definitely wouldn’t go with a white roux, though, you want some color on it.
Technically, a velouté should be done with a white stock, meaning the bones and scraps weren’t roasted, but I always roast mine because I prefer them that way.
You can also add white wine to the sauce, but I use white wine while making the stock anyway so I didn’t bother. If you want to get adventurous, try brandy or cognac, they’re amazing with mushrooms.
I used parsley from my garden, but lots of herbs would work: tarragon, for example, absolutely sings with both chicken and mushrooms.
This would have been great with some peas but I didn’t realize I was out of them.
For storage and reheating, I keep the pasta and chicken (and peas, ideally) in one container and the sauce in another. When you want some, scoop a portion of each into a double boiler. Gentle heat is your friend.