Stewed Chicken & Gravy- As Seen On Home Made Simple

January 28, 2018
Blog post

Home Chef, Laila Ali teaches the Crockett family how to make Stewed Chicken & Gravy on Home Made Simple on OWN!

 

This is just one of many recipes that can be found in Laila’s NEW Best Selling cookbook Food For Life, which is available at Barnes and Noble! http://bit.ly/BNFoodForLife

 

Serves: 4-6

Prep Time: 30 Minutes

Cook Time: 60-80 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

Instructions to make into a marinade: In a small bowl, combine all ingredients and whisk it into a little olive oil, season with salt and fresh lemon juice

 

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

 

Chicken and Gravy Steps:

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 the 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 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 the 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 water. Bring to a simmer, 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 comes down too low, until it is cooked through

7. Transfer ½ cup of the broth to a bowl,
let it cool, 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 salt. Transfer to serving dishes, sprinkle with the parsley, and serve.

 

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