Tuesday, April 22, 2014

Stewed Chicken With Gravy

Theres nothing I love more than a flavorful and easy recipe that takes minimal work on my part! I don't think it's really possible to have enough simple chicken recipes on hand. This one is extremely savory and very much a comfort food type dish. I love the way the spices, herbs and veggies all meld together in the gravy and the chicken is fork tender. Perfect to eat along side my brown rice pilaf, and sure to be a family favorite.

This recipe is my revised version, and you can see the original recipe here

Stewed Chicken With Gravy
  • 8 boneless skinless chicken thighs 
  • 1 Medium yellow onion, chopped
  • 4 green onions, thinly sliced
  • 3 cloves of garlic, minced
  • 1 package white or crimini mushrooms, sliced
  • 1 sprig fresh thyme, chopped
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground pepper
  • 1 - 1 1/2 teaspoon pink salt
  • 4 Tablespoons coconut oil, divided
  • 3 cups filtered water
  • 2 Tablespoons arrowroot/tapioca or cornstarch + 3 Tablespoons water 

1. In a dutch oven heat 2 Tablespoons of coconut oil on medium high. Add onion, mushrooms, garlic and thyme. Cook for 7-8 minutes until it starts to brown. Put onion and mushroom mix in a separate bowl and set aside.

2. Season chicken with paprika, chili powder, pepper & salt on both sides.

3. Add two more Tablespoons coconut oil to pot, then add chicken and brown 3-4 minutes per side.

4. Return onion and mushroom mix to the pot along with 3 cups of filtered water and your bay leaf.
Bring to a boil, then reduce heat to medium low and let simmer, uncovered for 30-35 minutes.

5. In a small bowl, mix 2 Tablespoons of arrowroot/tapioca/cornstarch with 3 Tablespoons of water. The last few minutes of your cooking time, add the starch mixture to the pot and stir, continuing to simmer for 3-5 more minutes or until gravy thickens up.

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