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Gravy Roll Recipe

Name: Winner Winner Courtenay Places GRAVY ROLL Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless skinless chicken thighs (or breasts); 1 cups chicken stock; 0.5 each yellow onion (medium), quartered; 2 each garlic cloves, smashed; 1 each bay leaf; 1 tsp salt; 0.5 tsp black pepper; 1 tbs olive oil; 2 tbs pan drippings or unsalted butter; 2 tbs all-purpose flour; 2 cups chicken stock (warm); 1 tsp Worcestershire sauce; 0.5 tsp soy sauce; 1 tbs fresh thyme (or 1/4 tsp dried); 0.5 tsp salt; 0.25 tsp black pepper; 2 cups green cabbage, thinly shredded; 0.5 cups carrot, grated; 0.25 cups red onion, thinly sliced; 3 tbs mayonnaise; 1 tbs apple cider vinegar; 1 tsp Dijon mustard; 1 tsp sugar or honey; 0.5 tsp salt; 0.25 tsp black pepper; 4 each soft rolls or brioche buns; 2 tbs butter (softened), for toasting rolls; 1 tbs fresh parsley or chives, chopped (optional)

Inspired by Winner Winner Courtenay Place

Time1h

Serves4

Pulled chicken, gravy & slaw.

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Ingredients

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Pulled Chicken

1 lb boneless skinless chicken thighs (or breasts)

1 cups chicken stock

1/2 each yellow onion (medium), quartered

2 each garlic cloves, smashed

1 each bay leaf

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs olive oil

Gravy

2 tbs pan drippings or unsalted butter

2 tbs 00 bread flour

2 cups chicken stock (warm)

1 tsp Original Worcestershire Sauce

1/2 tsp Aged soy sauce

1 tbs fresh thyme (or 1/4 tsp dried)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Slaw

2 cups green cabbage, thinly shredded

1/2 cups Carrot, grated

1/4 cups Red onion, thinly sliced

3 tbs Mayonnaise

1 tbs Apple cider vinegar

1 tsp Dijon mustard

1 tsp sugar or honey

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Assembly & Finish

4 each soft rolls or brioche buns

2 tbs butter (softened), for toasting rolls

1 tbs fresh parsley or chives, chopped (optional)

Method

Pulled Chicken

Cook chicken

Season the chicken thighs with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tablespoon olive oil in a large skillet or saucepan over medium-high heat. Add chicken and sear 2 minutes per side until lightly browned (doesn't need to be fully cooked).

Simmer

Add 1 cup chicken stock, quartered onion, smashed garlic, and bay leaf to the pan. Bring to a simmer, then reduce heat to low, cover, and cook 18–22 minutes until chicken is cooked through (internal temp 165°F/74°C).

Shred

Remove chicken to a bowl and let rest 5 minutes. Reserve 1/2 cup of the cooking liquid for the gravy. Shred chicken with two forks or trimmed mixer paddle until pulled. Discard bay leaf and onion solids (or reserve small pieces for mixing into chicken if desired).

Gravy

Make roux

In a medium saucepan, heat 2 tablespoons pan drippings or butter over medium heat until shimmering. Whisk in 2 tablespoons flour and cook, whisking constantly, 1–2 minutes to form a blond roux (no raw flour smell).

Add stock

Gradually whisk in 2 cups warm chicken stock (including the reserved 1/2 cup cooking liquid) a little at a time to avoid lumps. Bring to a gentle simmer, whisking, until mixture thickens, about 4–6 minutes.

Finish

Stir in 1 tsp Worcestershire, 1/2 tsp soy sauce, and 1 tablespoon fresh thyme (or 1/4 tsp dried). Season with 1/2 tsp salt and 1/4 tsp black pepper, taste and adjust. If gravy is too thick, thin with up to 1/4 cup more stock. Keep warm.

Combine with pulled chicken

Toss the shredded chicken into the warm gravy to coat. Use enough gravy to moisten the chicken but not make it soupy (about 1 to 1 1/2 cups gravy for 1 lb chicken). Reserve some gravy for serving.

Slaw

Prepare vegetables

In a bowl combine 2 cups shredded cabbage, 1/2 cup grated carrot and 1/4 cup thinly sliced red onion.

Make dressing

Whisk together 3 tablespoons mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon sugar (or honey), 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Toss

Pour dressing over the vegetables and toss until evenly coated. Chill the slaw at least 10 minutes to let flavors meld (or make up to 2 hours ahead). Taste and adjust seasoning.

Assembly & Finish

Toast rolls

Split the rolls and spread a little softened butter on cut sides. Toast in a skillet over medium heat, or under a broiler, until golden (about 1–2 minutes per side).

Assemble rolls

Pile a generous portion of the gravy-coated pulled chicken onto the bottom half of each roll (about 1/2 cup chicken per roll). Spoon a little additional warm gravy over the chicken if desired.

Add slaw & finish

Top the chicken with a handful of slaw, sprinkle with chopped parsley or chives if using, and close the roll. Serve immediately with extra gravy on the side for dipping.