Chicken fillet gravy
6 servings
60 minutes
Chicken fillet gravy is a simple yet surprisingly delicious dish that pairs perfectly with potato, rice, or pasta sides. Its roots trace back to European cuisine, where meat and vegetable sauces have always been popular. Tender chicken fillet fried with flour acquires an appetizing golden crust, while fresh vegetables—onion, carrot, bell pepper, and tomatoes—add rich aroma and a hint of acidity. Bay leaves and spices enhance the flavor and add zest. The gravy is thick, rich, and warming, while the soft pieces of chicken literally melt in your mouth. It's a versatile dish that's easy to prepare and enjoyable to savor, especially on cozy family evenings.
1
Wash all vegetables and the meat too. Peel the carrot and onion, separate the pepper from the seeds and cut it into three parts then into six and place in a blender. Chop the carrot and onion and add to the pepper, blend everything and add a tomato as well.
- Tomatoes: 1 piece
- Onion: 1 piece
- Carrot: 1 piece
- Sweet pepper: 1 piece
2
Cut the meat into small cubes. Take a flat pot, pour in oil and about 5 tablespoons of water. In the heated pot, add the meat and flour, mix thoroughly, and fry until half-cooked.
- Chicken fillet: 700 g
- Vegetable oil: 2 tablespoons
- Water: 750 ml
- Wheat flour: 2 tablespoons
3
Add vegetables to the meat and mix, add salt, pepper, and bay leaf. Add about a cup of water and mix, leave on medium heat to cook for 20 minutes.
- Salt: pinch
- Ground black pepper: pinch
- Bay leaf: 2 pieces
- Water: 750 ml
4
Stir to prevent burning. Add half a glass of water, mix, and cook for another 15 minutes, then turn off the stove and let it cool slightly.
- Water: 750 ml