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jging

@johnny.gingeruha

2 years ago
Photo by jging on November 17, 2024.
Photo by jging on November 17, 2024.
Photo by jging on November 17, 2024.
Photo by jging on November 17, 2024.
Photo by jging on November 17, 2024.
Photo by jging on November 17, 2024.
Photo by jging on November 17, 2024.
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Posted On: November 17th 2024, 10:46 pm
Tagged Users:
@wshsterriersfootball
wshsterriersfootball
@mjhomes20
mjhomes20
So Thankful I Am, So Grateful I Am. † † †
Comments (39)
alishan.radz 2 years ago

alishan.radz

Dawg

jr_caez 2 years ago

jr_caez

comment media

jr_caez 2 years ago

jr_caez

🙌

_chrisstellato 2 years ago

_chrisstellato

keep working family bright future ahead of you⭐️

groshgabriel 2 years ago

groshgabriel

This kids a dog

bentokarev 2 years ago

bentokarev

Football reunion hit diff ‼️

itsjustsoch 2 years ago

itsjustsoch

Keep working fam, this just the beginning 🤞

alex.bak07 2 years ago

alex.bak07

Black team washed

oliver_cojo 2 years ago

oliver_cojo

get ashley dialed

d.amien2 2 years ago

d.amien2

aura

jahhzo 2 years ago

jahhzo

🕸️🕷️

rafaelrivera_4 2 years ago

rafaelrivera_4

johnny gingerbutt 😍

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это всего лишь цифры 💘
New recipe landed today. This one will save you on crazy nights! Comment RECIPE for DM link or see below. - N x ❤️ One-Pan Chicken and Gravy with Potatoes and Vegetables Aka Self saucing chicken and gravy 1 – 1.25kg (2 – 2.5lb) bone-in skin-on thighs, 4 to 5 pieces, 220-250g / 7 – 8 oz each 1 tbsp olive oil CHICKEN SEASONING - mix: 1 1/2 tsp paprika, regular/sweet 1/2 tsp garlic powder 1/2 tsp onion powder, or more garlic powder 1 tsp dried thyme, crushed with fingers 1 tsp cooking salt / kosher salt 1/4 tsp black pepper POTATO AND VEGETABLES: 600g/ 20oz baby potatoes, skin on, cut into 2cm / 0.8" pieces 3 carrots, peeled, cut into 7mm / 1/3" thick coins (halve big ones) 1 large red onion, cut into 1cm / 0.4″ thick wedges 2 garlic cloves, finely minced 1 1/2 tbsp olive oil 1 tsp cooking salt / kosher salt 1/4 tsp black pepper GRAVY: 1/3 cup plain flour / all-purpose flour (50g) 2 1/2 cups beef stock/broth, low sodium (yes, beef, not chicken!) (625ml) 1 tsp dark soy *secret ingredient*, optional, to make gravy rich brown plus deepens flavour, or use gravy browner 1/2 tsp black pepper PEAS: 1 cup frozen peas, leave out to thaw while chicken is baking 1. Toss potatoes and vegetable ingredients in a bowl, pour into large roasting pan. Add chicken into same bowl, drizzle with oil, turn to coat. Sprinkle with seasoning, using most on skin side (avoid touching which will rub it off). Place on vegetables. 2. Whisk flour with about ½ cup stock until lump free, then whisk in rest of stock + remaining gravy ingredients. Pour into pan. 3. Drizzle chicken with oil, bake 40 min at 210°C/410°F (190°C fan-forced) until chicken is brown and gravy is bubbling. Remove chicken, add peas, stir with rubber spatula to bring gravy together. Serve! #recipetineats #onepangravyandchicken #selfsaucinggravy #bakedchickendinner
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