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GREAT GRANS CHICKEN & GRAVY

1 tablespoon avocado oil
1 tablespoon butter
1 medium Vidalia onion, FINELY chopped
1 box grape tomatoes, halved
1 1/2 – 2 cups of carrots, small diced
1-2 tablespoon FRESH lemon thyme leaves
1/2 teaspoon sweet paprika (see note)
FRESH ground sea salt and pepper, to taste
2-3 cloves garlic, minced
1-2 cups homemade chicken broth
1-2 pounds chicken breasts or tenders, cut into small bite size chunks

• In a large skillet melt oil and butter together.
• Add onions, tomatoes and carrots, cooking for 2-3 minutes until onions are translucent. 
• Add in the garlic, thyme, paprika, salt and pepper.
• Add chicken pieces and 1 cup of chicken broth.
• Turn the heat to medium and simmer for 15 to 20 minutes, or until chicken is cooked through. Keep checking to make sure nothing is sticking to the pan, adding broth as necessary to keep it moist and make the gravy.
• When chicken is cooked through check to make sure thicken gravy as necessary with corn starch.
• In a small bowl whisk together a few tablespoons of the pan gravy with a tablespoon or 2 of cornstarch.
• Mix well, then pour slowly into the pan, stirring constantly until the gravy thickens up and heats through.

NOTES:

• Paprika comes sweet or smokey. Choose accordingly as it will alter your flavor a bit.
• If I have some in the fridge I’ll add about 1/2 cup chopped marinated artichokes.
• You can substitute rotisserie chicken pieces, but if you do, don’t add the chicken pieces until after the veggies have simmered 10-15 minutes and are crisp tender.

Great gran served this over homemade noodles and never used rotisserie chicken. Her chicken was farm fresh and simmered to make the broth fresh. Grams amped up the carbs by serving it with noodles in it and serving it over homemade mashed potatoes, but it’s great without either of those.