THMD4: Pulled Chicken & Gravy

What ingredients you will need

• brown onion
• butter or oil
• chicken thigh, whole and trimmed
• cornflour
• dried rosemary
• dried sage leaves
• flat leaf parsley leaves
• garlic
• garlic powder
• ground white pepper
• onion powder
• soy sauce, tamari or coconut aminos
• Stock Concentrate
• tomato paste
• Vegemite, Marmite or balsamic vinegar
• Worcestershire sauce

This page exists to help people find what cookbook the Pulled Chicken & Gravy is in and also to provide a basic shopping list for when you are out and about and have forgotten your eBook or shopping list. (Handy I know!). Plus extra recipe information – tips, FAQs and videos.

Tips & Dietary Needs

• Protein swap – You can follow the variation to use chicken breast.
• No Chicken Stock Concentrate? We highly recommend making Niks Chicken Stock Concentrate for best results! Vegetable stock concentrate will work. You can also replace the water with liquid stock. 
• Low carb/Paleo – Replace cornflour mixture with xanthan gum.
• Go veggie – Replace chicken with thinly sliced firm tofu or roasted shredded mushrooms. Use vegetable stock concentrate.
• Low Fodmap – Omit garlic and garlic powder. Use garlic infused olive oil. Replace onion with spring onion (green part only) and onion powder with dried chives. Use compliant stock concentrate.

How to Cook

1. Mince garlic and chop onion.
2. Sauté in butter and add some of the gravy ingredients to cook off for maximum flavour.
3. Heat remaining gravy ingredients.
4. Add chicken and cook.
5. Shred chicken in the gravy.
6. Add cornflour mixture and cook to thicken.

How to Serve

• Serve in fresh crusty bread rolls, in jacket potatoes or with your favourite mash and vegetables.

From the Testing Team

• Imogene W – How good is this?! I made this as a quick dinner after a hard day at the beach. I’m normally about breast not thigh but this was
• Tanya H – I revisited this tonight and tested with chicken breast. I knew it would work as there’s recipes that cook and shred breasts in the bowl. My breasts were large so I cut them in half with the super thick part cut in half again (so whole breasts cut into 3). Was perfect.
• Leia S – Wowzers. This was brunch today. The chicken & gravy tastes even better today!. I absolutely chubby mixed . loaded spuds with grated cheese in the bottom, chicken & gravy on top some fried bacon, sour cream & spring onions. This is going to be PERFECT to make in advance for busy nights. Yummmm.
• Linda B – Ok I admit that I wasn’t even going to try this as, let’s face it, how hard is it to make pulled chicken and gravy? Well, let me tell you, this is next level delicious! I had some chicken thighs that needed using up or they would have gone into the freezer never to be seen again. Plus a very busy week coming up so there was no guarantee that I would get another opportunity to use them. So, make it I did (at 9.30pm) and now I’m excited to serve it for lunch tomorrow as a topping for baked sweet potatoes.
• Angie G – Leftovers make the best pie filling yum yumm I added some peas & grated cheese in as well and cooked the pies in my Sunbeam PieMaker Also added the last of the leftovers (enough for 1 serve) into my freezer stash for another time to have on a breadroll.
• Susan R – Very tasty and easy to make. I served on some GF buckwheat rolls. Id do mash and vegetables next time. The thickness of the gravy was spot on. Another winner.