Recipe slightly adapted from here- https://simplehomeedit.com/recipe/slow-cooked-chicken-with-peas-carrots-and-gravy/
Print
Ingredients
- For the chicken:
2 pounds of bone-in, skin-on chicken thighs (approx. 7-8 pieces)
1 tsp paprika
1 tsp oregano
1 tsp dried thyme
1 tsp granulated onion powder
1 tsp sea salt
1/2 tsp pepper
1 tsp sugar
2 tbsp olive oil
- For the gravy:
1 large onion, finely diced
1 celery stalk, finely diced
2 large carrots, sliced on the diagonal
1 tbsp ghee or butter
2 minced garlic cloves
3 tbsp all purpose flour
1 tbsp tomato paste
2 cups chicken stock
1/2 cup water
1 tsp Italian seasoning
1 tsp dried thyme
1/2 tsp sea salt
1/4 tsp pepper
2 tsp Worcestershire sauce
1 tsp dark soy sauce
1 cup frozen peas
Directions
- Marinade the chicken. In a large bowl, mix the chicken with all the marinade ingredients. Set aside for a while or use right away.
- Heat a large heavy skillet, or stainless steel skillet. Add the chicken thighs skin side down, medium high heat, browning very well, then turn and brown the other side, approximately 5 minutes per side. Remove to a plate and set aside.
- In the same pan, deglaze the pan with the 1/4 cup of the water, and scrape the brown bits from the bottom. Stir until water is evaporated.
- Next, add the ghee. Add in the onions, carrots and celery. Cook for a few minutes, until vegetables are slightly softened.
- Add the garlic and stir for a minute, then sprinkle in the flour and stir very well until no flour remains. Stir the tomato paste in well, then stir in the chicken stock and leftover 1/4 cup water, a little at a time, stirring until smooth.
- Add the thyme, salt, Worcestershire and dark soy. Bring to a gentle simmer, add the chicken pieces back in. Simmer, covered for about 30 minutes, stirring occasionally, until chicken is fully cooked through.
- When the chicken is almost done, add the peas. Cook for a couple more minutes. If you want the gravy to be thicker, simmer a bit more, or add some liquid if you want it thinner.
- Serve with mashed potatoes. Enjoy!
