Chicken and vegetable gravy
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• You can make your own favorite biscuit recipe or use the sweet potato buttermilk biscuit recipe from yesterday's Cooking at Home.
• 3-4 cups cooked chicken meat, shredded
• 4 Tbs butter
• 1 cup diced onion
• 1 cup diced celery
• 1 cup peeled, halved lengthwise, and thinly sliced carrot
• 1/4 cup all-purpose flour
• 1 Tbs fresh chopped thyme
• 2 large cloves garlic, minced
• 2 cups chicken stock (plus more as needed....maybe 1/2 cup or so)
• 1/2 cup half and half
• 1 cup frozen peas (optional)
• salt and pepper to taste
1. For this recipe you'll need to buy a precooked rotisserie chicken or roast your own chicken. You'll need 3-4 cups cooked chicken meat total.
2. Obviously you'll need to shred the chicken and there is a bit of knife work involved but, once you're ready to start cooking, use a heavy bottomed soup pot to saute 1 cup diced onion, 1 cup diced celery and 1 cup thinly sliced peeled carrot in 4 Tbs butter until they're nice and soft.
3. At that point, sprinkle on 1/4 cup all-purpose flour and stir that in and cook it for a minute or two. Then add 1 Tbs finely chopped fresh thyme and 2 large minced cloves of garlic. Let that cook for a minute, and then add 2 cups chicken stock and 1/2 cup of half and half and bring it up to a simmer.
4. If it seems like it is thickening up a little too much as it is simmering along, you can add a little more chicken stock.
5. Then add the cooked chicken to the pot and about 1 cup frozen peas. Let those heat completely through, season with salt and pepper to taste and it is time to eat!
Use roasted chicken parts instead, like all chicken legs or just breast meat. Shred the chicken ahead of time and use the bones to make your own chicken stock or use store bought stock.