30-MINUTE HOMESTYLE CHICKEN & GRAVY

Family favourite. Rotisserie chicken simmered in the most silky smooth gravy with all those cozy flavors you crave. Dinner on the table in 30 minutes, tastes like Sunday cooking but on a weeknight budget. Total comfort food without the stress or the splurge.

INGREDIENTS:

For the Chicken

1 whole rotisserie chicken (about 3–4 lbs), meat removed from bones and cut into chunks

1 tsp coarse black pepper

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp paprika

1/2 tsp dried thyme

1/4 tsp dried rosemary

For the Gravy

4 tablespoons butter

4 tablespoons flour

4 cups chicken broth

1/2 cup heavy cream

1 tsp franks hot sauce

1 tsp Worcestershire sauce

2 tsp chicken bouillon bbq

1/2 tsp salt (or to taste)

1/2 tsp fresh ground or coarse black pepper (or to taste)

1/2 tsp thyme

1/2 tsp seasoning salt

1/4 tsp red chili flakes

1/4 tsp paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 tablespoon chopped fresh parsley, for garnish

DIRECTIONS:

Prepare the Chicken

1. Pull the meat off the rotisserie chicken, discarding skin and bones if desired. Shred or chop the meat into bite-sized pieces.

2. In a large bowl, toss the shredded chicken with the salt, pepper, garlic powder, onion powder, paprika, thyme, and rosemary so the seasonings stick to the warm chicken. Set aside.

Make the Gravy

1. In a large skillet or saucepan, melt the butter over medium heat.

2. Whisk in the flour to make a smooth paste (roux). Cook 1–2 minutes, stirring constantly, until light golden.

3. Slowly pour in the chicken broth, whisking constantly to avoid lumps. Bring to a simmer and cook 5–7 minutes until thickened.

4. Stir in the heavy cream, Worcestershire sauce, salt, pepper, onion powder, and garlic powder. Taste and adjust seasonings.

5. Add the seasoned shredded chicken to the gravy. Stir and heat through for 2–3 minutes.

6. Sprinkle with fresh parsley before serving if desired.  Serve with crusty bread, and over mashed potatoes or rice.