This KFC gravy copycat recipe is a nostalgic, savory addition to your collection of classic recipes. Whether you’re serving ...

Skinless chicken breasts are double-dipped, fried until golden, and topped with creamy white country gravy. With just a ...

Gradually whisk in the chicken stock, stirring constantly until you have a thickened sauce. Simmer for 2 minutes, scrape any sticky bits from the tin with a spoon and mix into the gravy.

To make the gravy, put the chicken granules, 150ml/5fl oz water, the remaining peri-peri sauce, jerk seasoning paste and jerk barbecue sauce in a small saucepan. Bring to the boil and stir ...

Boneless chicken chunks marinated in soya sauce and ginger garlic paste, deep fried until crisp and seasoned in flavourful sauces. This chicken chilly gravy has a burst of flavours and tastes ...

Season with a pinch of salt. Strain the gravy through a sieve into a serving jug. Keep warm. Just before serving, stir any juices released by the rested chicken in to the gravy. To serve ...

I won’t say that the metal chafing dish of chicken smothered in a bell-peppery mushroom gravy particularly called ... yolks stirred into a mushroom cream sauce with chicken stock is an umami ...

Daytrip was a restaurant as unusually good as its unusual, ’70s party-style decor. Finn Stern and Stella Dennig brought an ...

As sauce starts to thicken, after 1-2 minutes, whisk in salt and nutmeg. Reduce heat to medium-low and continue cooking, stirring occasionally, until thickened, 1-2 minutes. Stir in chicken stock ...

Spoon it over blanched green beans or al dente penne. My favorite combo is to use it atop crispy skinned chicken thighs. The sauce can be concocted while the thighs finish cooking in the oven for ...