Stewed Chicken and Gravy

Stewed Chicken and Gravy

Laila shares how to make hearty, flavorful stewed chicken and gravy.


Serves: 4 to 6
Prep Time: 30 minutes
Cook Time: 60 to 80 minutes

Difficulty: Intermediate

Ingredients for Spice Rub
2 tablespoons onion powder
1 tablespoon garlic powder
2 teaspoons paprika
2 teaspoon sea salt
1 teaspoon ground turmeric
¼ teaspoon freshly ground white pepper

Spice Rub Steps: In a small bowl, whisk together all the spice rub ingredients.

Ingredients for Super-Sassy Seasoning
2 tablespoons onion powder
2 tablespoons garlic powder
2 teaspoons celery seed
2 teaspoons dried thyme
2 teaspoons dried parsley
1 teaspoon marjoram
1 teaspoon ground black pepper

Ingredients for Chicken and Gravy
6 bone-in chicken thighs
6 bone-in chicken legs
2 teaspoons fresh lemon juice
¼ cup unrefined coconut oil
1 medium yellow onion, chopped
1 bunch scallions, finely chopped
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme leaves, or 1 teaspoon dried thyme
1 tablespoon Super-Sassy Seasoning
2 bay leaves
2 cups water
1 tablespoon cornstarch or arrowroot powder
Sea salt
2 tablespoons chopped flat-leaf parsley

Steps

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  1. Place the chicken in a large bowl and toss with the lemon juice. Sprinkle the spice rub over the chicken and mix well to massage the spices into the chicken. (You can do this a day ahead for added flavor; cover and refrigerate until ready to cook)
  2. In a large saucepan, heat 2 tablespoons
of oil over medium-high heat. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side
  3. Transfer the chicken thighs to a large bowl. Add the remaining 2 tablespoons of oil to the pan
  4. Add the chicken legs and cook until browned on both sides, about 5 minutes per side. Add the chicken legs to the plate with the thighs
  5. Add the onion, scallions and garlic to the pan, reduce the heat to medium and cook until they start to color, about 5 minutes. Add the thyme, Super-Sassy Seasoning and bay leaves, and cook for 1 minute
  6. Pour in 1 cup of water, and stir to scrape up any browned bits from the bottom of the pan. Return the chicken and any accumulated juices from the plate to the pan, and add the remaining 1 cup of water. Bring to a simmer, and then reduce the heat to medium-low and simmer, uncovered, for about 40 minutes, turning the chicken occasionally to make sure it cooks evenly and adding more water if the level becomes too low, until chicken is cooked through
  7. Transfer ½ cup of the broth to a bowl, let it cool and then whisk in the cornstarch. Stir the cornstarch mixture back into the pot and cook, stirring often, for about 10 minutes, until the sauce is thick enough to coat a spoon. Season with sea salt, to taste. Transfer to serving dishes, sprinkle with parsley and serve

 

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