Slow-cooked Chicken with Peas, Carrots and Gravy

By Simple Home Edit Team · simplehomeedit.com

1 hr 10 min4 servings

Tender braised chicken thighs in a rich, glossy gravy with carrots and peas, finished with mashed potatoes.

800 g boneless, skinless chicken thighs

Combine chicken, spices, sugar & oil; marinate or cook immediately

Sear chicken 4–5 min per side until golden; remove & set aside

Reduce heat to medium; deglaze if needed; cook onion 5–6 min

Add carrot; cook, stirring, 3–4 min

Add butter & garlic; cook 1 min until fragrant

Sprinkle flour, stir 1–2 min; add tomato paste, cook 1 min

Pour in half stock, stir smooth; add remaining stock & water

Add thyme sprigs, Worcestershire & soy sauce

Return chicken & juices; bring to gentle simmer, reduce to low

Cook partially covered, 35–40 min, stirring occasionally

Uncover; simmer 10–15 min until gravy is thick & glossy

Stir in peas; cook 5 min; remove thyme sprigs; season to taste

Serve over mashed potatoes; garnish with fresh thyme if desired

1 tsp sweet paprika

1 tsp dried oregano

1 tsp dried thyme

1 tsp onion powder

1 tsp sea salt flakes, plus extra to taste

½ tsp freshly cracked black pepper, plus extra to taste

1 tsp white sugar

30 ml olive oil

1 large brown onion, finely diced

4 carrots, thickly sliced

30 g unsalted butter

1 tsp freshly minced garlic

25 g plain (all-purpose) flour

15 g tomato paste

500 ml beef stock

60 ml water

4 fresh thyme sprigs (or 1 tsp dried thyme), plus extra for optional garnish

2 tsp Worcestershire sauce

1 tsp dark soy sauce (optional)

155 g frozen peas

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