Author: Canadian Living

This recipe can be made in the slow cooker while you are entertaining your guests or pop it in the oven for faster cooking. Serve with mashed potatoes, add a salad and you have a great easy meal.

  • Portion size 6 servings
  • Credits : carfield

Ingredients

  • 1 tablespoon canola oil
  • 3 lbs chicken pieces
  • 2 onions sliced thin
  • 1 carrots sliced
  • 1 celery stalk sliced
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black peppercorn
  • 1/2 teaspoon dried thyme leaf
  • 1/4 cup all purpose flour
  • 1 can condensed chicken broth undiluted
  • 1 bay leaf
  • 1 1/2 cup thawed peas
  • 3/4 cups buttermilk

Method

Heat oil in a frying pan and brown chicken on all sides. Transfer to slow cooker. Reduce heat to medium and add onions to pan, stirring until softened and a bit brown. Add salt, peppercorns, thyme and cook stirring for one 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 over the chicken. Add carrots and celery. Cover and cook on low for 6 hours or (3 hours in oven) until juices run clear when chicken is pierced with a fork. Stir in peas and buttermilk. Cover and cook on high for 20 minutes or until peas are cooked. Discard bay leaf.
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