HOW TO MAKE BROWN STEW CHICKEN GRAVY RECIPES

BROWN GRAVY RECIPE | ALLRECIPES

Brown Gravy Recipe | Allrecipes image

Brown gravy.

Provided by jillian89

Categories Gravy

Total Time 17 minutes

Prep Time 5 minutes

Cook Time 12 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 (14 ounce) can beef broth
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
½ teaspoon onion powder
¼ teaspoon garlic powder
salt and ground black pepper to taste

Steps:

Melt butter in a small saucepan over medium heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Whisk in beef broth gradually. Cook and stir until no lumps remain, about 2 minutes. Add Worcestershire sauce, Dijon mustard, onion powder, garlic powder, salt, and black pepper. Cook and whisk until gravy thickens, about 5 minutes more.

Nutrition Facts : Calories 85.6 calories, CarbohydrateContent 6.3 g, CholesterolContent 15.3 mg, FatContent 6 g, FiberContent 0.2 g, ProteinContent 1.8 g, SaturatedFatContent 3.8 g, SodiumContent 537.2 mg, SugarContent 2.1 g

CHICKEN STEW RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK

Chicken Stew Recipe | Giada De Laurentiis | Food Network image

For an easy one-pot meal, serve Giada De Laurentiis' hearty Chicken Stew recipe with crusty bread, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories main-dish

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 stalks celery, cut into bite-size pieces
1 carrot, peeled, cut into bite-size pieces
1 small onion, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can chopped tomatoes
1 (14-ounce) can low-salt chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
2 chicken breast with ribs (about 1 1/2 pounds total)
1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)

Steps:

Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.
Ladle the stew into serving bowls and serve with the bread.
Serving suggestion: crusty bread.

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