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chicken thighs and drumsticks and gravy in a dutch oven.

Baked Chicken And Peppers (Baked chicken and gravy)

Ajoke
This one pan oven baked chicken and peppers is amazingly good, healthy and packed full of flavor. The chicken is tender and moist and the gravy sauce from the chicken takes the whole dish to a new level of deliciousness. The chicken, veggies, and gravy are all cooked in one Dutch oven (or skillet), making cleanup a breeze.Serve this dish with mashed potatoes, rice, couscous and many more. Let me show you how to make it.
5 from 5 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Chicken, Dinner
Cuisine American, British
Servings 6
Calories 357 kcal

Equipment

  • Dutch oven (or skillet)

Ingredients
  

  • 2.5 lb Bone-in chicken thighs and drumsticks about 1 kg or use 4 chicken thighs and 4 drumstiucks
  • 3 large Bell peppers cut into strips
  • 1 Tablespoon Olive oil
  • 1 Tablespoon cajun seasoning
  • 1 Tablespoon Italian seasoning
  • 1 cup chicken stock substitute with beef stock if you prefer the color of your gravy darker
  • 1 cup onions sliced in quarters
  • 6 large garlic cloves smashed
  • 2 Tablespoon all-purpose flour
  • Salt and pepper to taste

Instructions
 

  • Preheat the oven to 390F/180C.
  • Mix the gravy ingredients: In a jug add chicken stock and flour, mix to combine then set aside
  • Season the veggies: to a Dutch oven or a skillet add chopped bell peppers, onions, smashed garlic cloves, and 1 teaspoon of olive oil then season with salt and black pepper and 1 teaspoon each of Cajun seasoning and Italian seasoning. Mix all to combine
  • Place the chicken thighs and drumsticks on the seasoned veggies. Season the chicken with salt and pepper, then sprinkle generously with Cajun season and Italian seasoning, and brush the top of the chicken with oil. Flip the chicken and repeat the seasoning steps.
  • Finally, give the gravy ingredients a good mix to combine and pour it to the bottom of the Dutch oven/skillet.
  • Place the Dutch oven/skillet in the oven and bake the chicken and peppers uncovered for 40-50 minutes or until the chicken is fully cooked. The internal temperature of the chicken would read 165F/74C if cooked.
  • Remove the chicken from the Dutch oven and set it aside on a plate.
  • Stir the gravy and pepper together, if the gravy is too thin, you can either place the Dutch oven back in the oven and the gravy will thicken in no time, or make a cornflour slurry and add it to thicken the gravy. If using cornflour slurry then you will need to cook it off on the stovetop for about 3-5 minutes or simply pop it in the oven for about 10 minutes or so.
  • Serve the chicken pepper and gravy over mashed potatoes, rice, cauliflower rice, quinoa and many more. Enjoy!

Notes

PS: You may remove any excess oil from the gravy if need be as the chicken would release more of the natural fat as it bakes.

Nutrition

Calories: 357kcalCarbohydrates: 12gProtein: 26gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 98mgSodium: 152mgPotassium: 501mgFiber: 3gSugar: 4gVitamin A: 2634IUVitamin C: 81mgCalcium: 47mgIron: 2mg

Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

Keyword baked chicken and gravy, baked chicken and peppers, gravy baked chicken
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