Baby

Tender stewed chicken and gravy recipe: Cook time: 80-90 mins Servings: 6 Ingredients: 1/2 yellow onion 1/2 green bell pepper 1/2 red bell pepper 4 crushed garlic cloves 1/2 stick butter or olive oil 2 TBSP All purpose flour 6-8 boneless skinless chicken thighs 4 cups of chicken broth Dried parsley Seasonings: all purpose seasoning (such as natures seasoning or lawrys) onion & garlic powders, paprika, Italian seasoning, black pepper and if you don’t mind some spice toss in some Slap ya mama. Directions: Season about 6-8 boneless skinless chicken thighs (depending on how many you’re serving) with all named seasonings. Marinate from 1 hour up to overnight. The longer the better. Use a Dutch oven or stock pot to sear the chicken in 2 TBSP of butter or olive oil. Sear for about 2-3 mins on each side on a medium high heat. Remove chicken from pot. If you see little dark bits and pieces at the bottom of the pot leave it. It’s not burnt. That’s flavor that you want to keep in your pot to make the meal even more flavorful. It will deglaze and cook into the stew once you add your chicken broth. In the same pot (without washing) on a medium heat add 1-2 TBSP of butter (depending on how much oil or butter you have left from searing the chicken). Add your peppers, onions and seasonings and cook down your peppers and onions for about 8-10 mins or until tender. Once tender while still on a medium heat add in 1 TBSP of butter and whisk in 2 tbsp of flour to make a roux. Whisk frequently. Don’t walk away from your roux because this is A quick roux and can burn easily so watch it closely. After about 5 mins you should have the color roux you want your gravy to be. For example if you want a dark brown gravy that roux should be dark brown. After you’ve achieved that color add in 3 cups of chicken broth 1 cup at a time while stirring in between each cup. Season to taste with named seasonings. Add in 3-4 crushed garlic cloves and a hefty TBSP of parsley. Put the lid on partially to bring this gravy to a simmer on a medium heat. After about 10 mins add your chicken in and let it cook on a medium heat for 1 hour. Check it every 10 mins to make sure it doesn’t need more liquid. After your chicken is tender to your preference serve over rice or however you prefer. **I served mine over white rice with loose, seasoned buttery corn and A blueberry loaf bread I made in the oven using Martha white blueberry cheesecake mix. Enjoy ♥️