CHICKEN & GRAVY ROLLS

Name: CHICKEN & GRAVY ROLLS
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: SERVES: 4
Ingredients: 600 g boneless, skinless chicken breasts', each cut in half horizontally to form 2 thin steaks; ½ tsp salt*; ¼ tsp black pepper; 1 tbsp vegetable oil; 4 long crusty bread rolls; 50 g unsalted butter; 3 tsp plain flour; 500 ml (2 cups) low-salt beef stock*; ¼ tsp dark soy sauce*?; ¼ tsp salt*; ½ tsp black pepper; Salted butter, for the rolls

SERVES: 4

portions

PREP: 10 MINUTES | COOK:

temps actif

25 MINUTES

temps total

Commencer à Cuisiner

Ingrédients

600 g boneless, skinless chicken breasts', each cut in half horizontally to form 2 thin steaks

½ tsp salt*

¼ tsp black pepper

1 tbsp vegetable oil

4 long crusty bread rolls

50 g unsalted butter

3 tsp plain flour

500 ml (2 cups) low-salt beef stock*

¼ tsp dark soy sauce*?

¼ tsp salt*

½ tsp black pepper

Salted butter, for the rolls

Instructions

Preheat the oven to 180°C (160°C fan).

Cook chicken - Sprinkle both sides of the chicken with the salt and pepper. Heat the oil in a large non-stick frying pan* over medium-high heat. Cook each side of the chicken for 3 minutes or until the chicken is fully cooked. Transfer the chicken to a pan or dish suitable for shredding and saucing.

Gravy - Reduce the heat to low and add the butter to the same pan. Once melted, add the flour and stir for 1 minute. While stirring, slowly pour in the beef stock. (With this technique, the gravy should be lump-free, though if you do get lumps, a quick swish with a whisk will get rid of them.) Add the soy sauce, salt and pepper. Increase the heat to medium and bring to a simmer. Simmer gently, stirring regularly so the base doesn't catch, for 3 minutes or until the mixture thickens into a gravy.

Warm rolls - Place the bread rolls in the oven for 5 minutes to warm and crisp them up.

I just place them straight on the oven rack.

Shred and toss chicken - While the gravy is simmering, shred the chicken using your hands or two forks into fairly fine strands. Pour the gravy over the chicken and toss to coat.

Stuff and eat - Split the warm bread rolls open. Butter, then stuff with gravy-coated chicken.

Take a huge bite and enjoy!

NOTES

1 Boneless, skinless chicken thighs and tenderloins work as well. Use the same weight.

2 This deepens the colour of the gravy and also adds more complexity to the flavour.

(A little cooking secret to prop up a simple gravy!) Substitute with an extra pinch of salt.

LEFTOVERS The gravy-tossed chicken will keep in the fridge for 3 days or freezer for 3 months. Once assembled, the rolls are best eaten immediately as the gravy soaks the bread.