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15.11.16

Rustic Chicken With Garlic and Rosemary Gravy

 Deee-licious

Hi loves,

One of my favorite things about the upcoming holidays is the social acceptability to toss away any ideas of dieting in order to engorge on delicious homemade meals with family. Even though we try to make healthier choices 99%, okay fine, 80% of the year, it's always nice to stuff plates full of deliciousness down your throat with reckless abandon.

We are at the point in this house where we are running low on groceries and in bad need of a trip to the store. Chris and I did the whole "What do you want for dinner?""Oh I don't know, what's in the fridge?""Not much." thing and we ended up finding a package of frozen chicken breasts from Costco. That magically turned into this pan full of pan fried chicken strips with a pan gravy over the last of our Basmati rice. Is that enough pans? We also dig into some freshly picked rosemary from our patio garden and some fresh garlic to give the gravy a kick. This dinner was so comforting and delicious on this cool Fall night, I almost couldn't believe that I made this without any planning. It took maybe 30-45 minutes to finish making this dish. So, here we go.

*Note: We use primarily Himalayan Pink Salt in our home. We just love it!

Ingredient List:

Chicken and Gravy

Chicken Breast - 2 Boneless, Skinless Breasts, cut into 4 strips each
Garlic - 4 Cloves
Rosemary - 1/2 Teaspoon, roughly chopped
Black Pepper - 1/2 Tablespoon
Olive Oil - 3 Tablespoons
Salt to Taste

Flour Coating

Flour - 1 Cup, white
Salt - 1/2 Teaspoon
Black Pepper - 1/2 Teaspoon, fresh cracked
Sweet Paprika - 1/2 Teaspoon
Granulated Garlic - 1 Teaspoon
Cayenne Pepper - 1/3 Teaspoon


1/3 Cup of Veggie Oil for Frying the chicken

First thing to do is to get your flour ready. Mix all of the dry ingredients together with a fork, fingers work for that too, until all of the seasonings are incorporated. Spread that seasoned flour over a plate or shallow bowl and set it aside.

Next, we will prepare the chicken. The chicken breasts that we picked up from Costco come individually packaged, usually 2 breasts to a package. We just used one package for this dish. You're going to go ahead and get the breasts out and rinse them off under cold water really quick. With a sharp knife, slice the breasts into 4 strips. You can do it however you want but I cut the breasts in half from side to side, kind of like when you butterfly them, just all the way through. Then I cut those halves in half. So, we've essentially quartered these breasts along their length.

Then, take the breast strips and plop them down in the flour, rolling them around to get them thoroughly coated. Go ahead and set them aside once you're done. DO NOT throw away the flour. You will need it for the gravy.

While the strips are chilling out to the side, get out your favorite large pan and get it on the stove. Unfortunately, we don't have a cast-iron skillet yet, but for now as long as you can fit a bunch of chicken strips in the pan, you're fine. You're going to pour the vegetable oil into the pan, make sure that you have a nice little puddle. You want to be able to shallow fry these strips so you don't need to submerge them in oil. Get the oil warming up on medium-high heat. Let the oil get good and hot before putting the strips in.

Once the oil is hot, slowly lay the strips in the pan, you don't want to splash the oil all over. Let the strips cook for about 2-3 minutes on each side or until they get a golden brown crust from the flour coating. Go ahead and take the strips out once they are golden brown all around and lay them on a paper towel lined plate. They will probably be just short of done at this point but that is fine because they will finish in the gravy.

Speaking of gravy! Using a clean pan (or you can use the same pan, just get rid of the excess oil) you will put the 3 Tablespoons of Olive Oil onto medium-high heat. Quickly mince the garlic and toss it into the pan. While the garlic is heating up, finely chop the rosemary. When the garlic JUST starts turning golden brown, go ahead and sprinkle in about 1 Tablespoon of the seasoned flour as well as the rosemary and black pepper. Whisk the flour into the oil until it turns light brown and has a smooth texture. Then add 1 Cup of water to the pan. Whisk until the water has thinned the flour mixture and it starts to simmer. At this point, you will add the chicken to the gravy and let it simmer together on low/medium-low heat for 20-25 minutes. During this time, monitor the salt and the moisture of the gravy and add water or salt as necessary.

At the end of this, you will have a delightful pan of chicken with a savory rich gravy. As per usual, it was delicious with a nice big pile of Basmati rice. This would also be fantastic with some smashed potatoes or some mixed veggies.

That's all for this recipe. I hope you enjoy this! Please comment and share!

Thank you!







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