Chicken thighs and gravy (from scratch)
Yield:
6-8 servings
Prep Time:
12 minutes
Cook Time:
1 hour 15 minutes
Total Time:
1 hour 27 minutes
A surprisingly easy meal to make that is a great main dish at any holiday gathering.
Ingredients
- 2 1/2 lbs. chicken thighs
- 1/2 onion
- 1/2 green bell pepper
- 2 ribs of celery
- 1 batch homemade cream of chicken soup (below)
Seasonings (~3/8 tsp. each)
- Lawry’s
- Nature’s season
- Garlic powder
- Black pepper
Instructions
- Finely dice vegetables using a food processor. Set aside.
- Layer chicken in a 9″ x 13” baking dish. Coat evenly with spices and a splash of water, then layer chopped vegetables on top.
- Cover dish tightly with tin foil and bake at 375°F for 45 minutes. Remove from oven.
- Make homemade cream of chicken soup. Pour on top of chicken, then gently stir to incorporate.
- Place dish back in the oven, uncovered, and cook at 350°F for another 25 minutes.
Notes
Turn off heat but leave baking dish in oven until ready to serve.
Cream of chicken soup (from scratch)
Yield:
1 serving
Prep Time:
3 minutes
Cook Time:
6 minutes
Total Time:
9 minutes
A from-scratch replacement for cream of chicken soup in a can.
Ingredients
- 1/3 cup flour
- 3/4 cup chicken broth
- 1/2 cup milk
- 1 Tbsp. oil
- 1/4 tsp. garlic powder
- 1/4. tsp. onion powder
- 1/4 tsp. salt
Instructions
- Add flour and 1/4 cup of broth to a pot. Whisk until smooth, then whisk in remaining broth.
- Whisk in remaining ingredients until fully combined. Heat pot over medium (4).
- Simmer for 3-5 minutes until starting to thicken, whisking constantly. Remove from heat and set aside until ready to use.
Chicken thighs and gravy (original)
Yield:
6-8 servings
Prep Time:
12 minutes
Cook Time:
1 hour 15 minutes
Total Time:
1 hour 27 minutes
A surprisingly easy meal to make that is a great main dish at any holiday gathering.
Ingredients
- 10-12 chicken thighs
- 1/2 onion
- 1/2 green bell pepper
- 3 ribs of celery
- 2 Tbsp. butter
- 2 10 oz. cans cream of chicken soup
- 1/2 cup water
Seasonings (~3/8 tsp. each)
- Lawry’s
- Nature’s season
- Garlic powder
- Black pepper
Instructions
- Add chicken thighs to a strainer and thoroughly rinse in the sink with cold water. Season liberally on all sides with all seasonings.
- Chop vegetables finely. Set aside.
- Layer chicken in a 9″x13″ baking dish. Cover evenly with chopped vegetables.
- Place 2 Tbsp. of butter on top, then cover tightly with tin foil. Bake at 375°F for 45 minutes.
- Remove from oven and remove tin foil. Taste and adjust seasonings, as needed.
- Pour both cans of soup on top, then spread evenly. Add water, then gently mix with soup until somewhat incorporated.
- Place back in the oven, uncovered, and cook for another 30 minutes.
Notes
Turn off heat but leave baking dish in oven until ready to serve.
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