When I think of winter cooking themes, they revolve around warm foods, hearty foods. So, over the past month we’ve shared recipes for soups and stews, homemade breads, and one-dish dinners. This week we are focusing on dishes with gravy.
Gravy is something that comes to mind at Thanksgiving- a necessary side for the turkey and mashed potatoes. I’m not sure how often it gets considered outside of that, and if it does, how often it is a homemade item. This week we aim to show you three different ways to make a meal that involves gravy.
Today’s recipe is a perfect meal for a busy night. It can be made in under 30 minutes, if you already have some cooked chicken on hand. (Side note: You could purchase a rotisserie chicken at the grocery store.) Plus, it can be served with the side of your choice. For my daughter it was rice, but you also could use quinoa, egg noodles, toast (a throwback to à la king), or biscuits.
Another great aspect to this dish is that it reheats very well. So, if you make enough, not only will you have an easy dinner, but you’ll also have lunch for the next day.
- 2 Tb. butter
- 2 Tb. flour
- 2 cups chicken broth
- 1/2 tsp. dried sage
- 1/2 tsp. garlic powder
- 1 cup frozen peas
- 2 cups diced, cooked chicken
- Melt butter in a medium saucepot over medium heat.
- Add flour, whisking occasionally until golden brown, about 5 minutes.
- Add broth slowly, whisking continuously to eliminate lumps.
- Continue heating until sauce is boiling, stirring occasionally.
- Add seasoning, peas, and chicken. Heat for approximately 5 minutes.
- Serve with cooked rice, homemade biscuits, or what have you.