Recipe - Rosemary Garlic Roasted Chicken

3 cup Vegetable stock
1 cup Thinly cut or sliced up shallots
1 cup Thinly cut or sliced up mushrooms;
button or shiitake
2 tablespoon Olive oil
2 tablespoon Mirin or sherry
1 One half teaspoon Natural shogu; (tamari)
2 teaspoon Chopped fresh rosemary
1 One half teaspoon Arrowroot; dissolved in 3
; tablespoons cold
; stock or water
One half teaspoon Lemon juice

In a heavy skillet, brown the shallots and mushrooms in the oil over high
flame, stirring constantly. Deglaze the pan with the mirin or sherry and
add stock and rosemary and cook over a high flame to reduce by half.

Add arrowroot slurry and simmer until thickened, about 1 minute.

Add tamari, salt, pepper and lemon juice.

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW# DJ9206

Converted by MM_Buster v2.0l.