Prep 30 mins
Cook 6 hrs
A Southern-inspired dish complete with a rich onion-flavored gravy. Serve this dish with mashed potatoes to soak up the sauce. Recipe is from my "Delicious and Dependable Slow Cooker Recipes" cookbook.
- 1 tablespoon vegetable oil
- 3 lbs chicken pieces (skin on breasts and skinless legs and thighs)
- 6 onions, sliced paper thin
- 1 teaspoon salt
- 1⁄2 teaspoon black peppercorns, cracked
- 1⁄2 teaspoon dried thyme leaves
- 1⁄4 cup all-purpose flour
- 1 (10 ounce) can condensed chicken broth, undiluted
- 1 bay leaf
- 1 1⁄2 cups green peas, thawed if frozen
- 3⁄4 cup buttermilk
- In a nonstick skillet, heat oil over medium-high heat. Add chicken, in batches, and brown lightly on all sides. Transfer to slow cooker stoneware.
- Reduce heat to medium. Add onions to pan and cook, stirring, until softened and just beginning to turn brown. Add salt, peppercorns, and thyme and cook, stirring, for 1 minute. Sprinkle flour over mixture, stir well and cook for 1 minute. Add chicken broth and bay leaf and cook, stirring until mixture thickens.
- Pour mixture over chicken. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until juices run clear when the chicken is pierced with a fork. Stir in peas and buttermilk. Cover and cook on HIGH for 20 minutes, until peas are cooked. Discard bay leaf.
This makes a lot, lol. As I was figuring how much I needed for two I got down to 1 serving and made that. It easily fed DH and I with a bit left over. If you have teenage guys who will eat their own weight in groceries in 2 days this is the recipe that you need :D. We both liked this a lot but it seemed that something was a bit off. It's very likely that this was just from my reducing the recipe to a single serving as changing amounts will change the outcome if not done carefully. I don't know how to adapt to smaller or larger amounts other than just using amount changer on each recipe so for that reason I'm not giving this a set number of stars. Please don't be afraid to try this recipe because we did like it and I really think that if the full amount is made that it will be excellent.
I also want to add that I used chicken bits instead of pieces. One day I ask a market butcher to debone a package of two chickens.
I expected to get back two whole chickens with no bones for stuffing. The guy didn't even give me back deboned recognizable pieces but seriously mangled bits, some as small as a quarter! I used a bunch of those which could have altered the needed cooking time a lot, as I said I know that changing the amount of a recipe can change the outcome.