Chicken with Homemade Gravy
Servings: 4 servings
Calories: 441kcal
This comforting and satisfying Chicken with Homemade Gravy recipe is as delicious as it is easy. Caramelised chicken is cooked in a creamy, flavoursome gravy in just one pan, using simple, low-cost ingredients.
Ingredients
CHICKEN
- 35 g plain (all-purpose) flour
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 1 tsp sweet paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 boneless, skinless chicken breasts, cut in half horizontally to form thinner steaks (see note 1 for using boneless chicken thighs)
- 3 tbsp olive oil
GRAVY
- 40 g unsalted butter
- 2 tbsp plain (all-purpose) flour
- 250 ml beef stock (see note 2)
- 60 ml thickened (whipping/heavy) cream
- 1 tsp Worcestershire sauce
- Sea salt flakes, to taste
- Freshly cracked black pepper, to taste
- 125 ml water, as needed
TO SERVE
- Freezer Friendly Mashed Potatoes
- Steamed green beans
- 1 tbsp finely chopped fresh flat-leaf parsley
Instructions
- Dredge the chicken – Combine the flour, salt, pepper, paprika, onion powder and garlic powder in a large, shallow dish. Dredge the chicken in the flour mixture so that it is evenly coated.
- Cook the chicken – Heat the olive oil in a large, deep heavy-based frying pan over medium–high heat. Cook the chicken for 5–6 minutes, or until golden brown. Set aside on a plate. Use some water to deglaze the pan if needed, scraping up any bits stuck to the base.
- Make the gravy – Reduce the heat to medium–low. Add the butter to the pan and, once it’s melted, add the flour. Use a whisk to stir it until it forms a paste (the whisk stops lumps forming).
- Add half the beef stock, whisking continually. Once the stock has been completely incorporated into the butter and flour mixture, add the remaining stock, the cream and Worcestershire sauce. Bring to a simmer and cook for 3–5 minutes until the sauce has thickened and coats the back of a spoon. If the sauce is too thin, continue cooking. If the sauce is too thick, add 1 tablespoon of water at a time until it is your desired consistency.
- Combine the chicken and gravy – Return the chicken to the pan for 2 minutes to warm through.
- Serve – Serve the chicken with a side of mashed potatoes and steamed green beans. Sprinkle with the parsley and drizzle the gravy over the top.
Notes
Note 1 – If using boneless, skinless chicken thighs, cook for 8–12 minutes depending on their size.
Note 2 – Beef, chicken or vegetable stock can be used. Beef stock is my preference and recommended as it produces a deeper flavour and colour. The colour of the gravy will depend on the stock being used. For the recipe, the better the beef stock, the better the end result. Try and use the best quality beef stock you can find.
Make Ahead
To prepare this meal ahead of time, cook the chicken as per the recipe, then prepare the gravy, but don’t return the chicken to the pan. Refrigerate the chicken and gravy in separate airtight containers for up to 3 days and reheat in the microwave when ready to serve. To loosen the gravy, whisk in 1 tablespoon at a time of boiling water from the kettle, until the gravy is at your desired consistency.Leftovers
Store the chicken and gravy in separate airtight containers. Refrigerate for up to 3 days and reheat in the microwave when ready to serve. To loosen the gravy, whisk in 1 tablespoon at a time of boiling water from the kettle, until the gravy is your desired consistency.Nutrition Facts
Chicken with Homemade Gravy
Amount per Serving
Calories
441
% Daily Value*
Fat
33
g
51
%
Saturated Fat
13
g
81
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
15
g
Cholesterol
67
mg
22
%
Sodium
1513
mg
66
%
Potassium
258
mg
7
%
Carbohydrates
20
g
7
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
16
g
32
%
Calcium
53
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Scan for full recipe:
