Country Style Gravy with Chicken - Cook with K.P SE19 EP31

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and can be made from scraps.

Add around 0.5 cups of flour to a bowl.

Stir in 2-3 teaspoons of general purpose seasoning.

Add around 0.5 teaspoons of ground white pepper and a little more of ground black pepper to the flour mixture and stir.

Coat chicken thighs (700 grams) in the flour and spice mixture, ensuring every nook is covered.

Place coated chicken thighs on baking paper to prevent sticking.

Heat a fry pan and add a knob of butter and a little vegetable oil.

Add one thinly sliced brown onion to the pan and cook until translucent, then remove and set aside.

Add another knob of butter and a little vegetable oil to the pan.

Add the chicken thighs to the pan and cook for around 5 minutes per side until golden brown, cooking them about 90% through.

Remove chicken and slice into strips, then return to the pan for another 90 seconds to 2 minutes to finish cooking.

Remove chicken again and set aside to make the gravy.

In the same pan, add a knob of butter and a little vegetable oil.

Season the oil and butter with white and black pepper.

Add the remaining seasoned flour to the pan and cook to remove the raw flour taste.

Add the cooked onion back into the pan.

Gradually pour in 1 liter of chicken stock, stirring to avoid lumps, adding more stock as it absorbs.

Simmer the gravy until it reduces and thickens, then add the chicken back in to finish cooking.

Serve the chicken and gravy in a dish, optionally with avocado and deep-fried wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens