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1
Combine flour and pepper in a ziplock bag.
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2
Cut chicken into bite sized pieces and add to flour mixture.
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3
After all chicken is in the bag, close bag and shake to coat chicken pieces.
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4
Melt butter in a large skillet over medium low heat.
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5
Slowly brown both sides of chicken in the melted butter. Note: If your skillet isn't large enough, you can do this in batches, it may require additional butter.
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6
Remove chicken and set aside in a baking dish.
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7
Cook onion in same pan until soft (if using onion powder, skip this step).
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8
Add a small amount (approximately 2-3 tablespoons) of the flour/pepper mixture to the water.
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9
Mix well.
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10
Pour water and flour mixture slowly into the pan.
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11
Add chicken broth and thyme (if using onion powder, add it now) and bring to a simmer. Stir often to make a thickish gravy.
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12
Return browned chicken pieces to the pan.
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13
Reduce heat to low and cover. Simmer for 30 minutes, stirring periodically.
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14
Transfer chicken and gravy into baking dish. I use a 2.8 liter Corning Ware dish, but a 9x13 dish will work as well.
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15
Cover and bake at 375 for 30 minutes.
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16
Note: This dish freezes beautifully. After cooking for the first 30 minutes, cool, place in a freezer bag. When you are ready to cook, defrost and cook, covered at 375 for 45-60 minutes or until hot and bubbly.
