The Pan Seared Chicken in Brown Gravy

Definitely a kids favorite here. In this recipe I use chicken thighs, because I find they are the sweetest and most tender piece of the chicken, along with carrots, that naturally sweeten the gravy, to create a very soulful and heart warming dish. This chicken recipe can be served over pasta, rice, with mashed potatoes, or on its own. This recipe is for 4-6 servings. Here we go……

Step 1- Sear Your Chicken

one large pack of chicken thighs, skin on, bone in (about 4-6 pieces) (you can use any other of your favorite pieces of chicken-please adjust cooking time to make sure that your chicken is cooked all the way and no longer pink in middle if you use anything else other than thighs)

4 teaspoons olive oil

lightly sprinkle the following on the top and bottom of each chicken piece: sea salt, black pepper, garlic powder, and onion powder

6 small-medium carrots, cleaned and sliced in a bias (a little sideways)

large skillet or pan

Place oil in pan, and seasoned chicken, skin side down, in pan, on medium heat. Sear chicken about 10 minutes on each side. We are looking for browning of the skin and the bottom of the chicken, too. This step of the recipe, the searing of the chicken, is what is going to give our gravy its brown color later on. Also, If the skin loosens later on, you can remove it. Next add your carrots and cook for another 5 minutes. Next it is time to make your gravy.

Step 2- Make Your Gravy

4 cups water

1 teaspoon sea salt

1/2 teaspoon black pepper

1/2 teaspoon ground bay leaves

1/4 -1/2 cup all-purpose flour, or more, depending on how thick you want your gravy


Carefully add all above ingredients, except flour, in your pan with chicken. Once it comes to a boil, SLOWLY sift flour in your boiling liquid with one hand, and mix with the other, otherwise it is going to get lumpy. (If it does get lumpy, don’t worry; take your chicken out and put it on a plate, and use a handheld emersion blender or put in your food processor until smooth, and place back into pan again, and put chicken back in to finish cooking). Once your flour is sifted into your liquid, and you reached a consistency that you like, then cover and cook for about 15-20 more minutes, or until no longer pink in the middle. Serve over pasta, rice, with mashed potatoes, or its own. That is it. Thank you for visiting my recipe blog. Enjoy your meal.


The Pan Seared Chicken in Brown Gravy


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