This recipe inspires an entirely new approach to gravy. It’s extremely flavorful, the texture is spot-on perfect, and it is impossible to mess up. You should consider it when cooking for company, Friday nights or Sunday dinners, Thanksgiving and other holidays, or any time you want something rich, flavorful, creamy, and cozy, with leftovers guaranteed to keep you satisfied. When my children were elementary school age, it was one of their favorite dinners.
8 chicken drumsticks
1 1/2 cups yellow split peas
3 stalks celery, rinsed and trimmed
4 green onions, sliced
1 quart water
2 large potatoes, each washed well and cut into 4-5 thick slices
2 cloves garlic, peeled
- Place split peas, water, garlic, celery, and onion in a large pot.
- Cook at least 1 hour, until peas are soft. Blend well with immersion blender until smooth.
- Pour into a dutch oven, and stir in the potatoes.
- Carefully layer the drumsticks on top, cover, and cook at 325F for 2 hours. Leave uncovered the last 15-20 minutes to allow the potatoes and chicken to brown a bit.
- Serve 1-2 drumsticks with 1-2 slices of potato per plate, along with generous amounts of “gravy” on top.
- Refrigerate leftovers, and feel free to add 1-2 cups water to turn it into soup the next day if you’d like. Serves 4-6.