Paprika Chicken Gravy over Rice and Beans!

The dreadful Monday after the Super bowl, your either really happy, really sad or feeling pretty much nothing at all. After working all night along side a restaurant of Atlanta Falcon fans and cheering along side the many happy guest. Today I'm tired and a bit popped. It's 6 o'clock in the evening and I haven't started dinner yet. I'm thinking I'll make something very simple and feed the kids so that's exactly what I'm doing.

Ingredients:

2 lbs Cubed chicken breast
1 cup diced tomatoes
1 1/2 cups diced onions
2 cups chicken stock
1 cup water
1 tablespoon coconut oil
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
1/2 teaspoon cinnamon
1 tablespoon of butter
2 tablespoons flour
Salt and pepper to your taste



First I like to get my large sauce pan hot, add my coconut oil and then my cubed chicken. After searing off the chicken on all sides, add in onions, tomatoes. Continue to cook for about 5 minutes. Add chicken stock, and seasoning. Cook together stirring every couple of minutes and in a separate pan start your roux which is a technique uses to thicken up you gravy. 

Start your roux by added butter to your sauce pan. When the butter melts down add your flour stirring in with a whisk. When your flour and butter start to brown slowing add in you water. This will begin to thicken up. Now add you thickened sauce into you Large sauce pan with the chicken and vegetables.

Continue to cook for 10 minutes. DONE!! Serve over rice or on baked potatoes. This really is my go to dish when I'm stretched for time. And the Kids Love it. Now that's Doug-Licious!!

Mustard Sauce Doug-Licious baby!

I have made this sauce for years and  I remembered that I had not made it recently, so I decided why not document it and blog about it. I first mad this sauce when I was a butcher way back in the day. It wasn't as good because I didn't use white wine then but I wasn't trained classically yet. None the less This sauce is Doug-Licious especially on Pork!

Ingreidents:

6 Cloves Garlic
1 Whole White onion sliced
2 Tablespoons Hot Mustard
2 cups Cooking White Wine
3 Cups Chicken/Veggie Stock
3 tablespoons unsalted whole butter
2 tablespoons canola oil
salt/pepper to taste 

First: Clean your garlic, smash them do not cut them, in a medium sauce pot over medium heat add oil when oil heats up add your garlic. when garlic is golden add onions. Cook onions until they are almost clear.
Add white wine bring to a boil and reduce down about 1/3 of the way. Add your stock which ever you chose. BE SURE TO STIR!
Add your Mustard and reduce down till the sauce is thick enough to drip slowly off your spoon. Bubbles in the sauce should be the size of a dime.

Set aside and sauce the hell out of your Protein!!!