Classic Chicken & Gravy Over Mashed Potatoes
American · Organized from the video by TheCooknShare
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Ingredients
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Steps
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- 1
Season the chicken halves with salt, ground black pepper, garlic powder, thyme, onion powder, and Italian seasoning.
💡 You can substitute chicken breasts with thighs or other parts.
- 2
Fry the chicken in a pan with oil over medium-high heat until cooked through, then set aside and shred with forks.
💡 Be careful not to overcook the chicken so it doesn't become rubbery.
🔥 medium-high heat
- 3
In the same pan used for the chicken, melt 3 Tbsp of unsalted butter.
💡 The pan contains flavorful juices from the chicken.
- 4
Whisk in 3 Tbsp of all-purpose flour to form a roux.
💡 Whisk until the flour is cooked through.
- 5
Slowly whisk in the chicken stock in two stages (3/4 cup at a time), then add sage, thyme, onion powder, pepper, and garlic powder.
💡 Add the liquid a little bit at a time while whisking.
- 6
Whisk the gravy until smooth, then stir in the shredded chicken and simmer for 4 to 5 minutes.
💡 The mixture should become a rich, silky gravy.
🔥 simmer⏱ 4 to 5 minutes
- 7
Serve the chicken and gravy over mashed potatoes with peas on the side, garnished with chopped parsley.
💡 You can also serve this over rice or bread instead of mashed potatoes.
Tips
- Chicken thighs can be used instead of breasts.
- The pan used to fry the chicken should be used for the gravy to capture the flavor.
- If the chicken is too cooked, it can become rubbery.
- Mashed potatoes, rice, or bread can all serve as a base for the chicken and gravy.
- Peas or corn can be used as a side vegetable.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: TheCooknShare on YouTube