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Easy Chicken Thighs with Gravy Recipe

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This recipe for Easy Chicken Thighs with Gravy, by , is from The Rajter/Stutzman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sally Rajter
Added: Thursday, August 07, 2008


3 lbs. boneless, skinless chicken thighs
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrots
2 Tbsp. butter
1 tsp. salt
1 tsp. pepper
1 Tbsp. poultry seasoning (or more to taste)
1 can chicken stock
1 Tbsp. flour

Rinse and dry chicken thighs and sprinkle with salt, pepper and poultry seasoning, set aside. Melt butter in a large skillet over medium high heat. Add celery, carrots and onions and cook until clear (about 2 minutes). Add chicken breasts and brown on both sides. Pour in chicken stock and let simmer for 20-25 minutes until chicken is tender. Remove thighs from the skillet and keep warm. Bring skillet mixture to boil and make gravy by shaking together one cup of cold water with one Tbsp. of flour. Slowly stir into mixture in skillet. Cook until the gravy comes to a boil and thickens. Add chicken thighs back into gravy and serve.

Number Of Servings:
Personal Notes:
We really like the flavor of poultry seasoning and I'll usually go heavier on that. You can add mushrooms also. This is good with mashed potatoes, buttered noodles or rice.




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