The Weeknight Table

Ingredients

Produce

• 1 medium onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 cup frozen peas
• 1 cup diced carrots
• Fresh parsley

Meat

• 2 pounds boneless skinless chicken thighs, cut into chunks

Pantry

• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 cup all-purpose flour (for dredging)
• 3 tablespoons flour (for gravy)
• 2 tablespoons vegetable oil
• 3 cups chicken broth

Refrigerated

• 2 tubes crescent roll dough

---

Instructions

Season and flour the chicken.

Pan-fry until golden on the outside. Remove.

In the same skillet, sauté onions and peppers. Add garlic.

Sprinkle in 3 tablespoons flour and cook 2 minutes — this is important. You want to cook that flour long enough to remove the raw taste and build body.

Slowly whisk in 3 cups chicken broth, stirring constantly.

Let it simmer until thick enough to coat the back of a spoon. If it looks thin, let it reduce a few extra minutes.

Add peas and carrots.

Return chicken to the gravy and simmer 5–7 minutes.

Transfer to baking dish.

Top with sliced crescent roll spirals.

Bake at 375°F for 20–25 minutes until golden and bubbly.