CHICKEN ROASTED WITH SAGE AND MASHED POTATOES AND MUSHROOM GRAVY

By gaster16

Ingredients

• 3/4 teaspoon coarsely ground pepper
• 1/2 teaspoon ground (rubbed) sage
• Salt
• 6 medium size chicken legs
• 6 medium size potatoes
• 1/2 cup milk
• 2 tablespoons margarine or butter (1/4 stick)
• Medium size mushrooms, each cut into quarters
• 1 tablespoons soy sauce
• 2 teaspoons all purpose flour
• 2 teaspoon chopped chives

Preparation

Step 1

Preheat oven to 400 degrees. In small bowl, combine pepper, sage and 1/2 teaspoon salt. Rub chicken with sage mixture. Arrange chicken in 17" x 11-1/2" roasting pan. Bake chicken, uncovered, 45 to 50 minutes, basting occasionally with pan drippings, until juices run clear when chicken is pierced with a knife.

Meanwhile, peel potatoes. In saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low, cover and simmer 30 minutes or until potatoes are fork tender, drain. Return potatoes to saucepan. With potato masher, mash potatoes with milk, butter and 1/2 teaspoon salt until almost smooth. Keep warm.

In non-stick skillet, over medium high heat, cook mushrooms, stirring frequently until all liquid evaporates. Add soy sauce, cook 1 minute. Set aside. When chicken is done, remove to large platter, keep warm. Skim and discard fat from drippings in roasting pan. In small bowl, combine flour and 1 cup water. Pour flour mixture into drippings in roasting pan, over medium heat, heat to boiling, stirring to loosen brown bits. Pour drippings mixture from roasting pan into skillet with mushrooms over high heat, heat to boiling. Reduce heat to low, simmer 2 minutes or until gravy thickens slightly. Spoon potatoes onto platter with chicken, sprinkle potatoes with chives. Spoon mushroom gravy over chicken.