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This savory smothered chicken with gravy and herbs is made all in one skillet and couldn’t be easier! Perfect for weeknights and the leftovers save well for lunch the next day. It’s gluten free, paleo, low carb and keto.
If you do want to use coconut milk, it creates the thickest, creamiest gravy. I like the 365 brand from Whole Foods because it has an extremely neutral flavor and scent.
For the photos here, I used plain almond milk and it worked well. It’s the least creamy, but since we’re adding tapioca to thicken the gravy it doesn’t make a big difference.
Once the ghee is heated, lightly dredge the chicken, one cutlet at a time, in the flour mixture, shake off the excess, and place in the skillet. Cook about 3-4 minutes on each side to cook through. The outside should be golden brown - adjust the heat if you need to to avoid over-browning. Remove the chicken to a plate and set aside.
Add the garlic and herbs and cook another 2-3 minutes. Sprinkle the tapioca over the veggie mixture and stir to coat. Pour in the broth and milk and stir well, then add the mustard and lemon juice. Stir well and bring to a boil to thicken the gravy, then lower to a simmer and season with salt and black pepper to taste.
Herb Baked Chicken with Gravy is what you make when you need to feed a crowd! It tastes and looks like yourfavourite roast chicken– except it’s far easier to make. Let’s call it a shortcut EASY roast chicken!
This is a chicken recipe that we made last weekend when catering a Christmas Lunch for my mother’s friends. Just 40 or so people! 😂 We were specifically after a chicken dish that met the following criteria:
So we came up with this baked chicken recipe with a reallyterrific herb flavour, adapting slightly from this butterflied roast chicken from Serious Eats from which we took tips for how to make baked chicken as juicy as possible.
It’s so simple to make, I really urge you to consider making this fresh on the day because you’ll get a bonusCRAZY golden brown crispy skin – wait until you HEAR it in the video!
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