Chicken pieces, pan fried with onion gravy and baby carrot

chicken pieces

chicken piecesSometimes food is better without any fuss or time spent trying to disguise its flavour. This recipe does just that. Comfort food at its best. use chicken supreme (with bone for flavour) or whole chicken fillets . Slice the fillets into 5 if you need a super fast meal.


Cost: £4.75 or £1.18 per portion

Serves: 4

Total time: 35 minutes


  • 1 tablespoon flour
  • 2 teaspoon oil
  • 8 chicken legs or pieces
  • 6 carrots


  • Place the oil in a heavy based pan to heat, add the chicken pieces, pan fry for 5 – 7 minutes. Turn over and cook for a further 5 -7 minutes
  • Wash, peel and slice carrots
  • Place carrots in a pan, cover with water, season
  • Boil for 10 – 15 minutes until cooked
  • Whilst the carrots are cooking, place the onion slices in the pan with the chicken, cook gently in the chicken juices until soft and golden brown
  • Take off the heat, add the flour, stir into the juices, add hot water, the carrot were cooked in
  • Stir, making sure there are no lumps
  • Place back on the heat and continue to cook the chicken for a further 15 – 20 minutes or until the gravy thickens and the chicken is cooked
  • If the gravy is too thick, add extra carrot water,stir. If the sauce is too thin, boil rapidly to reduce the liquid
  • Taste, season as required
  • Serve with mash or baby potatoes and a green vegetable to balance the meal