Chicken Potato And Gravy Bowls Recipes
ONE POT CHICKEN, POTATOES, AND GRAVY
Easy, but delicious main course dinner recipe.
Provided by Joe Boyle
Categories Chicken Main Course
Time 50m
Number Of Ingredients 11
Steps:
- Trim excess fat from the thighs, then coat both sides with Lawry's Seasoned Salt. Sprinkle skin side only with a little kosher salt and coarse ground black pepper.
- Use a large, high sided skillet or dutch oven and add the vegetable oil and place on medium high heat until shimmering, 350° to 400°. Place the thighs in skin side down and fry for 7 minutes until nicely browned. Turn and fry the second side for 7 minutes. Remove the chicken to a plate.
- Reduce the heat to medium and add the mushrooms, onion, and thyme. Cook stirring occasionally until the mushrooms give off their water, 3 minutes. Use a wooden spoon to start scraping up the browned bits on the skillet bottom, 2 more minutes. Add the minced garlic and stir in until fragrant, 30 to 60 seconds.
- Next, pour in the chicken broth and add the potatoes and chicken thighs. Push the potatoes around so they are covered with the broth. Bring to a boil then cover and reduce the heat to a simmer. Cook until the potatoes are fork tender and the thighs register 160° on an instant read thermometer, 15 minutes.
- Remove the thighs and vegetables from the skillet. Use a covered shaker or a lidded jar to shake the water and flour together to make a slurry. Whisk the slurry into the broth and bring to a boil, 2 minutes. Taste the gravy and adjust the seasonings to taste.
- Combine the vegetables with the gravy, then top with the chicken to serve from the skillet. Alternatively, serve the items separately.
Nutrition Facts : Calories 516 kcal, ServingSize 1 serving
CLASSIC CHICKEN & WAFFLES
A down-home diner special gets weeknight-easy with the help of rotisserie chicken. Want 'em even faster? Make the waffles ahead and freeze till dinnertime. -Lauren Reiff, East Earl, PA
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in chicken; heat through. Keep warm., Preheat waffle maker. Whisk together flour, sugar, baking powder and salt. In another bowl, whisk together eggs, milk and melted butter; add to dry ingredients, stirring just until moistened., Bake waffles according to manufacturer's directions until golden brown. Top waffles with chicken mixture and, if desired, green onions.
Nutrition Facts : Calories 488 calories, Fat 23g fat (13g saturated fat), Cholesterol 154mg cholesterol, Sodium 981mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 1g fiber), Protein 24g protein.
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