Ingredients
- 2.5 lb bone-in thighs/drumsticks (6–8 pieces)
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ cup all-purpose flour (for dredging)
- 1 tsp paprika
- 1 tsp onion powder
- ½ tsp garlic powder
- 2 Tbsp vegetable oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour (for roux)
- 2 cups low-sodium chicken broth
- ½ cup evaporated milk or half-and-half
- 1 tsp Worcestershire sauce
- ½ tsp dried thyme
- 1 bay leaf
- Salt to taste, chopped parsley to finish
- 8 oz elbow pasta
- 2 Tbsp unsalted butter (mac & cheese)
- 2 Tbsp all-purpose flour (mac & cheese)
- 2 cups milk
- 2 cups shredded sharp cheddar, divided
- ½ cup sour cream
- ½ tsp dry mustard
- 1 cup long-grain rice, rinsed
- 1½ cups water or broth
- ½ tsp kosher salt (rice)
- 1 Tbsp butter (rice)
- 1 lb green beans (fresh/frozen) or 2 cans (14.5 oz) drained
- 1 Tbsp butter or bacon drippings
- 1 clove garlic, minced (for beans)
- ½ cup chicken broth (for beans)
- 1 tsp apple cider vinegar or lemon juice (optional finish)
Equipment
- Skillet for searing chicken and making gravy
- saucepan for mac and cheese
- pot with lid for rice
- Small skillet for green beans
- baking dish for broiling mac and cheese
Method
- Season chicken with salt and pepper. Combine dredge flour, paprika, onion powder, and garlic powder. Coat chicken and shake off excess.
- Heat oil in a skillet. Sear chicken 3–4 minutes per side until browned; remove to a plate.
- Add onion to pan and sauté 4–5 minutes. Stir in butter and roux flour; cook 1 minute. Whisk in broth, milk, Worcestershire, thyme, and bay leaf. Simmer to thicken.
- Return chicken to pan. Cover and simmer 15–20 minutes until chicken reaches 165°F. Adjust salt and discard bay leaf.
- Cook rice: bring water, butter, and salt to a boil. Add rice, cover, reduce heat, and simmer 15 minutes; rest 5 minutes.
- For mac: cook pasta. In saucepan, make roux with butter and flour; whisk in milk until thickened. Remove from heat; stir in 1½ cups cheese, sour cream, mustard, salt, and pepper. Toss pasta, top with remaining cheese, and broil 1–2 minutes until golden.
- For green beans: sauté garlic in butter 30 seconds. Add beans and broth; simmer 6–8 minutes. Finish with vinegar or lemon juice.
- Assemble plate: spoon rice, top with chicken and gravy, add mac scoop and green beans on the side.
Nutrition
Calories: 920kcalCarbohydrates: 82gProtein: 48gFat: 44gSaturated Fat: 21gCholesterol: 195mgSodium: 1180mgFiber: 6gSugar: 8g
Notes
Boneless chicken: Simmer 10–12 minutes. Crockpot: After searing and making gravy base, cook LOW 6–7 hrs or HIGH 3–4 hrs; thicken if needed. Air fryer chicken: Dredge, spritz, and cook 400°F 18–22 min to 165°F. Make ahead: Keep gravy slightly thin; it thickens as it chills. Allergy swaps: Use GF flour/pasta and lactose-free dairy alternatives.
Pair with: Black-Eyed Pea Salad • Southern Black-Eyed Peas • Gingerbread Crinkle Cookies.
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