Cook with Trina
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Tender stewed chicken and gravy recipe: Cook time: 80-90 mins Servings: 6 Ingredients: 1/2 yellow onion 1/2 green bell pepper 1/2 red bell pepper 4 crushed garlic cloves 1/2 stick butter or olive oil 2 TBSP All purpose flour 6-8 boneless skinless chicken thighs 4 cups of chicken broth Dried parsley Seasonings: all purpose seasoning (such as natures seasoning or lawrys) onion & garlic powders, paprika, Italian seasoning, black pepper and if you don’t mind some spice toss in some Slap ya mama. Directions: Season about 6-8 boneless skinless chicken thighs (depending on how many you’re serving) with all named seasonings. Marinate from 1 hour up to overnight. The longer the better. Use a Dutch oven or stock pot to sear the chicken in 2 TBSP of butter or olive oil. Sear for about 2-3 mins on each side on a medium high heat. Remove chicken from pot. If you see little dark bits and pieces at the bottom of the pot leave it. It’s not burnt. That’s flavor that you want to keep in your pot to make the meal even more flavorful. It will deglaze and cook into the stew once you add your chicken broth. In the same pot (without washing) on a medium heat add 1-2 TBSP of butter (depending on how much oil or butter you have left from searing the chicken). Add your peppers, onions and seasonings and cook down your peppers and onions for about 8-10 mins or until tender. Once tender while still on a medium heat add in 1 TBSP of butter and whisk in 2 tbsp of flour to make a roux. Whisk frequently. Don’t walk away from your roux because this is A quick roux and can burn easily so watch it closely. After about 5 mins you should have the color roux you want your gravy to be. For example if you want a dark brown gravy that roux should be dark brown. After you’ve achieved that color add in 3 cups of chicken broth 1 cup at a time while stirring in between each cup. Season to taste with named seasonings. Add in 3-4 crushed garlic cloves and a hefty TBSP of parsley. Put the lid on partially to bring this gravy to a simmer on a medium heat. After about 10 mins add your chicken in and let it cook on a medium heat for 1 hour. Check it every 10 mins to make sure it doesn’t need more liquid. After your chicken is tender to your preference serve over rice or however you prefer. **I served mine over white rice with loose, seasoned buttery corn and A blueberry loaf bread I made in the oven using Martha white blueberry cheesecake mix. Enjoy ♥️
Cook with Trina2,300,000 次观看 • 3 个月前
Pt 2 in the next video this full recipe will be added to my digital cookbook today and if you already have your copy then you'll receive the updates for this delicious shrimp & cabbage along with a few other warm & cozy fall recipes Grab your copy at the link in my bio!
Cook with Trina102,400 次观看 • 1 个月前
Creamy garlic butter sauce recipe: Melt 2 sticks of Kerrygold garlic butter over a medium heat. Add in 1 tsp of each seasoning (listed below) and 2-3 TBSP of minced garlic. Stir and let it bloom for about 30-60 secs (don’t exceed 60 seconds cause garlic can burn easily and give the whole sauce a bitter taste) Whisk in 1/2 cup of all purpose flour (don’t let it brown, reduce heat to medium low if necessary) After 2 minutes slowly whisk in 3 cups of heavy cream, 1/3 cup chicken broth & 1/3 cup of whole milk. Taste and adjust seasonings. Let it gently simmer for A few mins on a medium low heat. Do not hard boil. Garnish with freshly, finely chopped or dried parsley Seasonings: garlic powder, onion powder, paprika, Tony’s creole, old bay (start with 1 tsp of each seasoning and taste and adjust to your preference) Tip: after adding the heavy cream, broth, and milk, let it gently simmer until it reaches your desired thickness. Don’t hard-boil it. Remember it’ll thicken a little more as it sits. If too thick add 1/4 cup of milk or broth at a time to loosen it up some until you get the consistency you want.
Cook with Trina82,100 次观看 • 1 个月前
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