A Meal That Warms The Soul
Chicken and Gravy is the simplest supper you can make. Tender chicken slow cooks in a flavorful gravy using tarragon and bay leaves.
The chicken comes out juicy and the gravy has many layers of flavors like black pepper and onion. Serve this over creamy mashed potatoes for a hearty and comforting dinner.
This recipe makes me nostalgic for the open faced hot turkey and chicken sandwiches I used to get at a restaurant in the neighborhood I grew up in on the Southwest side of Chicago. It is the perfect in-between meal for the time when summer becomes autumn.
Slow Cooker Instructions Included
If you would like to make this recipe in the slow cooker, there are instructions in the recipe card that have you adjust cook times for your slow cooker. You can also bake this off in the oven in a covered roasting pan.
Mushroom Bouillon
This is my secret ingredient to great depths of flavor. I love to use mushroom bouillon in many recipes.
I get the one pictured at a Polish grocery store, but you can use any brand. There are several options, including one from the brand Better Than Bouillon that I love.
I use it to also make my Pot Roast Soup, which is a fall favorite.
Tarragon and Bay Leaves
Tarragon and Bay also gives this dish depth of flavor. The tarragon has a slightly familiar flavor of licorice, but not in the icky way you think of it.
It adds so much to this recipe. Do not be afraid to use it, it makes chicken so much better.
Even if you don’t like the flavor of licorice, you will like this, I promise.
Why Bay Leaves?
People think bay leaves are useless, but what they do is round out all the flavors in a dish and help them meld together. Be sure to remove them before serving so that someone doesn’t get a mouth full of leaves.
Searing Is Caring
Searing adds the flavors to the chicken that make this oh so good. I use Montreal Steak Seasoning, but it can be peppery.
If you are not a pepper fan, do not use this one!
What I like about the MSS is that it creates a great barrier for the sear, but any seasoning you like will work and add flavor.
Thighs Are Good Too
If you prefer to use Chicken and Gravy thighs, they would also work wonderfully for this recipe. Some may even find that these are even juicier than the chicken breasts and break apart really easily.
Ingredients
- 3 large boneless chicken breasts (approximately 2 lbs)
- 2 tablespoons of mushroom bouillon
- 4 cups of water
- 2 tablespoons of Montreal Steak Seasoning (or any all purpose seasoning you like)
- 1 teaspoon of tarragon (if new to this spice, start with less and taste and add more as you go)
- 1 tablespoon of minced dried onion
- 1/2 teaspoon of sweet paprika
- 2 bay leaves
- 1 tablespoon of flour
- 1/4 to 1/2 cup of cold water
- cooking oil of your choice
Instructions:
How to Make the Perfect Chicken and Gravy
- Pat your chicken breasts dry with a paper towel, then rub your cooking oil of choice all over each breast.
- Season all sides with the all purpose seasoning of your choice. I use Montreal stealk seasoning. Let the chicken sit on a plate on counter for 15 minutes or so with the seasoning on them.
- Heat the cooking oil in a large, deep sided skillet.
- Add the chicken and let the chicken sear for about 7 minutes before turning and then repeat. The thickness of your chicken will reduce or increase cook time. I did 7 minutes on medium heat and my chicken pieces were about 1 inch thick.
- Add your bouillon to 4 cups of hot water to dissolve. Mix until dissolved. Taste and add more bouillon if you want more salt. Note that if you used a all purpose seasoning it will also have salt.
- Reduce the heat on your pan and add the water with bouillon to the chicken. It will splatter some, so use caution.
- Add your tarragon, bay leaves, minced onion and paprika. IF you are using tarragon for the first time, add half the amount and when this is cooked fully, taste and you can add more before serving.
- Bring this to a simmer, reduce heat so that it is simmering low, cover and cook one hour. *you can also add this all to a crock pot at this point and cook on low for 6 hours.
- At the one hour mark, break up your chicken with a spatula or a ground meat chopper. Break it up into small pieces and simmer for another 30 minutes. Keep an eye on the juices, you want to make sure to still have about 2 cups of liquid in the pan. IF your liquid looks low, you can add more water with bouillon.
- In a bowl add the cold water and the flour and whisk until smooth. If it is too thick to pour, add more cold water.
- Bring the pan up to a little bit higher simmer and add the flour and water and simmer and stir for about 15 more minutes until the gravy thickens, taste and adjust seasonings if needed. *if making this in a slow cooker, add the flour and water mixture one hour before serving.
- This can be served on mashed potatoes, rice or buttered noodles. It is also great as an open faced sandwich.
Need Help Finding and Saving The Recipe?
There is a full, printable recipe Chicken and Gravy at the end of the post for this delectable Chicken and Gravy.
Chicken and Gravy is the simplest supper you can make.
