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KASCHKA JEWELLERY ACCESSOIRES

@_kaschka

3 months ago

Photo by KASCHKA JEWELLERY ACCESSOIRES on July 30, 2026.

Photo by KASCHKA JEWELLERY ACCESSOIRES on July 30, 2026.

Photo by KASCHKA JEWELLERY ACCESSOIRES on July 30, 2026.

Photo by KASCHKA JEWELLERY ACCESSOIRES on July 30, 2026.

Photo by KASCHKA JEWELLERY ACCESSOIRES on July 30, 2026.

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Posted On: July 30th 2026, 08:26 am

Comments (7)

noooooname

3 months ago

noooooname

ein Traum!😍

beautybyfrieda

3 months ago

beautybyfrieda

❤️

the_porsche968

3 months ago

the_porsche968

❤️🩶

_kaschka

3 months ago

_kaschka

WEEKEND BAG • REISETASCHE super leicht und tolle Qualität • Special Edition @tinne.mia €89 bei @_kaschka erhältlich NEU

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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
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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!

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