This time of year nothing says Comfort Food more than a hearty delicious stew. While I did cut down drastically the amount of gravy that normally would come with a stew, being a southern boy I decided to bread and pan fry my chicken for the added flavor. But if you’d like to make this even more healthy and lose the extra calories from frying just roast or grill your chicken.
By roasting the vegetables and not subjecting them to the boiling and simmering in the gravy, they had a wonderful fresh flavor, each vegetable keeping its identity. The coating on the chicken added another element to the dish, with the final touch of that creamy mushroom chicken gravy taking this dish into the Comfort Food Hall of Fame!
- 3 medium potatoes cut into chunks
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 1 medium onion peeled and chopped
- ½ cup of green peas
- 2 tablespoons olive oil
- sea salt and black pepper to taste
- 8 boneless skinless chicken thighs
- 2 eggs lightly whipped with ¼ cup milk added to make egg wash
- 1 cup all purpose flour seasoned with sea salt and black pepper
- oil to pan fry chicken
- 2 cups mushrooms sliced
- 3 tablespoons of butter
- 2 tablespoons of all purpose flour
- 2 cups of chicken stock
- Coat prepared vegetables with olive oil, sprinkle with sea salt and black pepper
- Place in baking dish and roast in 350 degree oven for 30-40 minutes
- Rinse chicken thighs in cold water, then pat dry with paper towels’
- Dredge chicken in seasoned flour
- Dip chicken in egg wash
- Dredge chicken in seasoned flour and set on plate until ready to fry
- Add olive oil to a large saute pan and let the pan get very hot before adding floured chicken
- Pan fry chicken 3-4 minutes or until golden brown over medium high heat, then turn over and cook other side for the same time or until golden brown.
- Place pan fried chicken in baking dish and finish in oven until chicken has reached an internal temperature of at least 165 degrees.
- Add butter to sauce pan and melt
- Add sliced mushrooms to pan and saute mushrooms until they are almost fully cooked
- Add flour to pan and stir to make roux mushroom mix, reduce heat to very low and simmer for 5 minutes to allow flour to cook.
- Add chicken stock and mix well to get out any lumps
- Add additional stock or water if gravy is too thick.
- Place roasted vegetables on platter, top with pan fried chicken and then top with mushroom gravy
- Serve immediately
It doesn’t have to be winter time to enjoy this delicious Deconstructed Chicken, this dish is perfect for anytime of year. Serve it up with your favorite biscuit and you’ve got a meal that will surely satisfy.
Have a great week my friends and take heart, spring is just a few week away! See you soon.
Looks good. Might be tonight’s dinner. My kids won’t go for the mushroom gravy, though, so I think I’ll make a chicken gravy with stock.
it’s amazing my girls at school won’t eat mushrooms either, but I’m sure it will be just as good with out them!
Need to try this. Very presentable!
I love deconstructed dishes and this one makes my heart sing. Yeah, it’s comfort food, but it’s gorgeous enough to serve to guests and then watch them sigh with pleasure. I really appreciated the explanations for why you cooked the components the way you did. Thanks for that.
I love when things come out that good, thanks Christiane!
ohh la la…chicken and gravy is my favorite. I’m trying this one!
Thanks Dana, it really was delicious!
This dish looks delish, I like the idea of the roasted vegetables. I printed off the recipe and hopefully give it a try very soon. Thanks, Andi the wednesday baker
your very welcome Andi, glad that you like it
Great idea to roast the veg and retain flavor. Love it.
I love that you roasted the vegetables, mouth-watering!
looks delish!
This is a great idea! Look lovely!
You might call this stew but to me it looks like deconstructed chicken pot pie. And I LOVE chicken pot pie. Thank you!
Oh this is an ultimate comfort food dish & I always have these ingredients around. I must try this one. Thanks for sharing, Chef Dennis!
Great idea Dennis and it looks delicious. I’d not heard the “deconstructed” term before.
Roasted veggie and mushroom gravy sounds delicious for this stew.
Definitely hall of fame material, Dennis — nice “deconstruct!”
This looks delish! I would love to try the mushroom gravy.
What a nice way to serve chicken stew!
Beautiful! I’m going to have to make this soon, it looks AMAZING!
Amazing what you have done with chicken! It looks tasty and amazing!