Slow-cooked Chicken with Peas, Carrots and Gravy
Servings: 4 servings
Calories: 521kcal
This Slow-cooked Chicken with Peas, Carrots and Gravy is the kind of comforting dinner that tastes like it’s been cooking all day. Tender chicken simmers low and slow in a rich gravy with soft carrots and peas, creating an easy family-friendly meal that’s perfect served over creamy mashed potato. Made with affordable ingredients and simple pantry staples, this is one of those low-fuss dinners that works beautifully for busy weeknights, meal prep or cosy weekends at home.
Ingredients
Chicken
- 800 g boneless, skinless chicken thighs (see note 1 to use cutlets or drumsticks)
- 1 tsp sweet paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp onion powder
- 1 tsp sea salt flakes, plus extra to taste
- ½ tsp freshly cracked black pepper, plus extra to taste
- 1 tsp white sugar
- 2 tbsp olive oil
Gravy and Veg
- 1 large brown onion, finely diced
- 4 carrots, thickly sliced
- 30 g unsalted butter
- 1 tsp freshly minced garlic
- 3 tbsp plain (all-purpose) flour
- 1 tbsp tomato paste
- 500 ml beef stock
- 60 ml water
- 4 fresh thyme sprigs (or 1 tsp dried thyme), plus extra for optional garnish
- 2 tsp Worcestershire sauce
- 1 tsp dark soy sauce (optional)
- 155 g frozen peas
To Serve
Instructions
- Marinate the chicken – In a large bowl, combine the chicken, paprika, oregano, thyme, onion powder, salt, pepper, sugar and olive oil. Toss the chicken to coat well. Marinate (see note 2) or cook immediately.
- Cook the chicken – Heat a large, heavy-based pan over medium–high heat. Add the chicken and cook for 4–5 minutes per side until golden. It doesn’t need to be cooked through – just nicely coloured. Remove and set aside on a plate.
- Start the sauce base – Reduce the heat to medium. If there are browned bits stuck to the bottom of the pan, add a small splash of the measured water to deglaze. Add the onion and cook for 5–6 minutes, then add the carrot and cook, stirring for a further 3–4 minutes.
- Build flavour – Add the butter and garlic and cook for 1 minute until fragrant.
- Create the gravy – Sprinkle in the flour and stir continuously for 1–2 minutes until everything is coated. Add the tomato paste and cook for 1 minute to deepen the colour.
- Add the liquids – Pour in half the beef stock, stirring until smooth, then add the remaining beef stock and water.
- Add the flavour – Add the thyme, Worcestershire sauce and dark soy sauce (f using).
- Simmer low and slow – Return the chicken (and any juices) to the pan. Bring to a gentle simmer, then reduce the heat to low. Cook, partially covered, for 35–40 minutes, stirring occasionally.
- Finish the sauce – Remove the lid and simmer, uncovered, for 10–15 minutes until the gravy is thick, glossy and coating the chicken. If the gravy isn’t as thick as you’d like, simmer, uncovered, over medium–high heat for an extra 5–10 minutes until reduced and glossy.
- Add peas – Stir the peas through and cook for 5 minutes until tender and vibrant. Remove the thyme sprigs (if using fresh thyme). Season to taste with extra salt and pepper if needed.
- Serve – Pile onto creamy mashed potatoes and spoon the gravy generously over the top. Sprinkle with fresh thyme leaves, if using.
Notes
Note 1 – Bone-in thigh cutlets and drumsticks also work well. However, because bone-in chicken takes longer to cook and releases extra flavour into the sauce, I recommend adding an extra 125–250 ml (½–1 cup) of stock or water to prevent the gravy from reducing too much during cooking. For cutlets or drumsticks, simmer partially covered for 50–60 minutes, or until the chicken is very tender and cooked through. You may need to simmer uncovered for an extra 5–10 minutes at the end to thicken the gravy if needed.
Note 2 – Marinating the chicken You can cook the chicken straight away, or marinate it for deeper flavour. For best results, cover and refrigerate for at least 30 minutes or up to 24 hours. Beyond this, the flavour won’t develop much further.
Make Ahead
- Marinate the chicken up to 24 hours in advance (see note 2). Store, covered, in the fridge. Remove from the fridge 20–30 minutes before cooking.
- Prep the vegetables ahead:
- Dice the onion and slice the carrots up to 2 days in advance.
- Store in airtight containers in the fridge.
- Make the full dish ahead:
- Cook as per the recipe, but add the peas when reheating instead of during the initial cook (if you know you’re making it ahead, this will give you the best results).
- Allow to cool completely, then store in an airtight container in the fridge for up to 3 days.
Leftovers
Fridge storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- The gravy will thicken as it sits – this is normal.
- Allow to cool completely before freezing.
- Portion into individual or family-sized airtight containers.
- Freeze for up to 3 months.
- Freeze without the peas, or expect them to be softer after reheating.
- Reheat in a saucepan over medium–low heat.
- Add a splash of water or stock (1–2 tbsp at a time) to loosen the gravy.
- Stir occasionally until heated through.
- Microwave option: Heat in short bursts, stirring in between, adding a splash of liquid if needed.
- Thaw overnight in the fridge if possible for best results, and follow reheating from the fridge instructions above.
- If reheating from frozen: Use low heat and stir regularly to prevent the sauce catching.
Recipe source:
Thank you to Kim Coverdale for your help developing thisNutrition Facts
Slow-cooked Chicken with Peas, Carrots and Gravy
Amount per Serving
Calories
521
% Daily Value*
Fat
26
g
40
%
Saturated Fat
9
g
56
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
13
g
Cholesterol
171
mg
57
%
Sodium
1355
mg
59
%
Potassium
1260
mg
36
%
Carbohydrates
25
g
8
%
Fiber
10
g
42
%
Sugar
15
g
17
%
Protein
42
g
84
%
Calcium
177
mg
18
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
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