Michael and Rachel's

Recipe Book

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Chicken and Gravy

Updated: 30 Sep 2015

Ingredients

  • Onion
  • 2 portions chicken mini fillets
  • 2 tablespoons flour
  • 1 teaspoon thyme
  • Salt, pepper
  • Bay leaf

  • 1 chicken stock cube

  • 150g brown rice

  • Broccoli

Method

  1. Saute the onion in a saucepan. Start the rice.
  2. Mix together the flour, salt, pepper, and thyme. Cut the chicken into bite sized chunks and coat thoroughly with the flour.
  3. Add some extra oil / butter to the onion and add the chicken; cook until completely white and just starting to colour.
  4. Add 500ml chicken stock, the bay leaf, then cover with a lid and simmer. Needs about 15 minutes simmering time depending on how cooked the chicken was when the stock was added. Stir periodically to check the consistency; adjust if necessary.
  5. Check the rice. Prepare the broccoli and microwave for three minutes.
  6. Serve the rice with chicken and gravy on top and broccoli on the side.