Reformation Chicken Dinner

Turn a simple grocery-store rotisserie chicken into a comforting autumn dinner with a savory fig-and-sage gravy made with Chavamade's Reformation tea! Paired with creamy garlic mashed potatoes and lemon-garlic green beans, this delicious meal comes together in approximately 30 minutes. 

Be sure to save half the gravy! We'll use it to create an entirely different, old-world-inspired dinner next!

Ingredients

Reformation Chicken & Fig-Sage Gravy (Double Batch)

1 fully cooked grocery-store rotisserie chicken

4 Tbsp Chavamade Reformation loose-leaf tea

2 cups hot water

1 cup chicken broth

2 Tbsp butter

2 Tbsp all-purpose flour

1 medium onion, finely diced

4 garlic cloves, minced

6–8 fresh sage leaves, finely chopped (approximately 2 tsp), or ½ tsp dried rubbed sage

2 tsp balsamic vinegar

1 tsp Dijon mustard

Salt and freshly ground black pepper, to taste

Optional: juices from the rotisserie chicken container

1. Brew the Reformation Tea

Heat 2 cups of water and steep 4 Tbsp Reformation tea for 5 minutes.

Strain thoroughly, reserving the brewed tea.

The figs, grapes, currants, elderberries, orange peel, warm spices, and subtle sage in Reformation create a beautiful foundation for a savory autumn gravy.

2. Prepare the Fig & Sage Gravy

In a large skillet over medium heat, melt 2 Tbsp butter.

Add the diced onion and sauté for 3–4 minutes until softened.

Stir in the chopped sage and garlic. Cook for another 30–60 seconds until fragrant.

Sprinkle in 2 Tbsp flour and stir continuously for 1 minute.

Slowly whisk in the brewed Reformation tea, followed by the chicken broth.

Add balsamic vinegar and Dijon mustard.

Simmer uncovered for 5–7 minutes, stirring occasionally, until the gravy begins to thicken.

Taste and season with salt and pepper. For a thicker gravy, simmer a little longer or add a small cornstarch slurry.

IMPORTANT: Before adding the chicken, divide the gravy in half! Set aside approximately half of the finished gravy (about 1¼–1½ cups, depending on reduction) in a clean container for a leftover hand-pies recipe.

3. Warm the Rotisserie Chicken

Remove the chicken from the bones, keeping pieces in generous slices or portions.

Add the chicken to the skillet containing the gravy reserved for tonight's meal.

If desired, add a little of the rotisserie chicken's juices for extra richness.

Cover and warm gently over medium-low heat until heated throughout. 

Spoon the gravy over the chicken to coat.