Mushroom Brown Gravy for Polenta & Chicken

One roasted chicken (from the grocery deli)
Polenta, prepared per package directions

Mushroom Gravy

½ TBS + Butter
4-5 mushrooms sliced & halved
1 shallot, minced
¼ tsp. minced garlic
½ of a 1/3 c. red wine vinegar
¼ c. port wine
2 TBS sugar
pepper
1/8 + tsp. thyme
pinch salt
1 pkg. brown gravy mix
1 ¼ c. water
¼ c. cream
(substitute a bit of the water with the rich broth from the roasted chicken)

In medium sauce pan over medium heat, melt butter and saute mushrooms just until tender, add shallots & garlic and saute briefly. Add red wine vinegar, port, sugar, thyme, bare pinch salt and pinch of fresh ground pepper (2 turns of grinder). Reduce until thick–Usually less than 5 minutes.

In small saucepan, whisk brown gravy mix with 1 ¼ c. water and ¼ c. cream. Make as per directions. When done, add to mushroom/shallots mixture in other saucepan.

Spread warm polenta over large serving platter
Tear chicken off bones and scatter over top of polenta

Cover with Mushroom Gravy and serve.

*******
I developed this recipe after eating basically the same thing (only with duck) at a fancy restaurant in Overland Park (aka Overgrown Park), KS. I played with it until it tasted as good as theirs. This is!

Cous cous is great with peas and other veggies. This is from the web and would be very, very good.

GREEK COUSCOUS SALAD
1 c. quick cooking couscous
2 c. water
1 tbsp. butter
1 lg. tomato, seeded and chopped
3 oz. feta cheese, crumbled (or other soft cheese)
1/2 c. minced watercress (substitute Arugula or radish sprouts if can’t get watercress)
5 tbsp. minced green onion
6 tbsp. olive oil
3 tbsp. fresh lemon juice
Salt and pepper to taste
Green olives
Toasted pine nuts

Bring water and butter to a boil. Stir in couscous. Cover and remove from heat. Let sit for 5 minutes, then fluff with a fork. Cool. When cool, stir in the tomato, feta cheese, watercress and green onion. Toss with the olive oil, lemon juice, salt and pepper. Garnish with green olives and toasted pine nuts. Serves 6.

Bon appetit!