Hasty chicken with vegetables and gravy happened today because I’d completely lost track of time. The chicken breasts were frozen rock hard. I only had about an hour and fifteen minutes until time to serve dinner.
I could have made Mac and cheese or grilled cheese sandwiches or something like that. But I decided ‘he who works’ deserved a decent meal before going out in the cold to work a 12 hour shift.
This recipe will serve 2 if the chicken breast is large or if you use 2 small ones. Double the ingredients and cook in a larger pan to serve more people.
Hasty Chicken with Vegetables and Gravy
- 1 to 2 boneless, skinless chicken breasts (frozen)
- 10 or more baby carrots
- 6 ribs of celery, about 4 inches long
- 1/4 of a medium onion, chopped
- 1 tablespoon of butter
- 1 cup of tap water
- 1 teaspoon of chicken bouillon
- 1/2 teaspoon of dry tarragon
- Salt and black pepper
The chicken and vegetables.
Get out a large oven proof skillet that has a tight fitting lid. I used a stainless steel skillet. Chop the onion, wash and cut the celery ribs and wash the carrots.
Put the frozen chicken breast(s) into the pan. Add the carrots, the onion and the celery. Stir the bouillon into the cup of water and pour over the chicken and vegetables. Add the butter, salt and pepper and the tarragon. Put the pan on the stove over medium high heat and cover. Check often and add more water as needed.
Make the gravy.
While chicken is cooking get out a small skillet. Melt 2 tablespoons of butter and when it has melted stir in 3 to 4 tablespoons of flour depending on how thick you want it. I seldom measure the flour, add enough flour to absorb all the butter. Stir and cook a couple of minutes. Toss in 1 teaspoon of chicken bouillon, a pinch of salt, sprinkle of black pepper and 1/4 teaspoon of tarragon. Stir in 1 cup of water. Stir and bring the mixture to a boil. Cook about 2 to 3 minutes or until the right thickness. If it is too thick add some water. After the gravy is finished cover the pan and put it in the oven to keep warm. The oven should be set low, around 200 to 250 degree F.
Check the chicken and vegetables adding more water if needed.
Make the mashed potatoes.
Put 1 3/4 cups of water in a sauce pan, add 1 tablespoon of butter, 1/2 teaspoon of salt and heat to boiling over medium high heat. When the water comes to a boil remove the pan from the heat and stir in 1 tablespoon of dry milk in 1/4 cup of water or the same amount of real milk. Stir in instant potato flakes or buds until a majority of the liquid is absorbed. Let the pan of potatoes sit covered at the back of the stove or in the oven until you are ready to serve.
When the chicken is done and the vegetables are tender put 1/2 of a chicken breast on each plate, a mound of mashed potatoes and some of the vegetables. Pour gravy over the potatoes and over the chicken. And there you are; chicken, vegetables, mashed potatoes and gravy ready to eat in a little over an hour.
The leftover gravy/sauce can be put in a container and will keep a few days in the refrigerator. Add to homemade soup or a casserole.
Other vegetables can be used, fresh, canned or frozen.
The chicken and vegetables could be cooked in the oven but it might take longer. Set the oven to 350 degrees F and cover well. Bake at least an hour or more until the chicken is done and the vegetables are tender.
Other seasoning can be used. Sage, poultry seasoning, thyme or whatever your family likes.
Wine would improve the sauce/gravy. Red wine works well with chicken and mushrooms.
Cooked or canned drained mushrooms would be nice in this recipe along with the other vegetables.