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Roasted Chicken with Herbed Gravy and Green Beans

The addition of a simple herb makes this gravy extra special.

  • SERVINGS 65

INGREDIENTS

1. 14 oz. Pioneer® Low Sodium Roasted Chicken Gravy Mix Made with Whole Grain (212645 )
2. 4 qt. Water
3. 1 ½ tsp. Dried oregano
4. 32 ½ cups Cooked green beans
5. 65 Chicken Drum Sticks

INSTRUCTIONS

1. Bring 3 quarts of water to a full rolling boil.
2. Combine 1 quart of cool tap water, 1 package Pioneer®‚ Low Sodium Roasted Chicken Gravy Mix Made with Whole Grain and dried oregano in a separate container. Mix with a wire whisk until lump free.
3. Pour water and gravy mix blend into boiling water.
4. Stir until gravy returns to a boil. Simmer for 1 minute while stirring constantly.
5. Cook green beans to desired tenderness. Place cooked beans into a serving container and maintain at 165°F during service.
6. Season chicken drum sticks lightly with salt and pepper. Roast in 350°F oven until internal temperature reaches 165°F.
7. Remove from heat. Pour gravy into serving container and maintain gravy temperature at 165°F during service.
8. For each serving, place 1 cooked chicken drum stick on a plate and ladles 2 to 4 ounces of prepared gravy onto chicken. Add side of approximately ½ cup green beans.

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