This gravy chicken is a pretty simple recipe and tastes damn good, especially the thick gravy on these colder nights. I recommend pairing this dish with pasta, potatoes, a fresh baguette, or anything that soaks up the sauce. If you prefer a healthier option to pair with the sauce, try out these cauliflower “mashed potatoes.”
Here’s the recipe for 2-3 people:
-3 chicken thighs
-10 cloves of garlic (1 head of garlic), separated and peeled
-2 tbs cooking oil
-1/2 cup chicken broth
-1/2 cup dry white wine
-2 tbs flour
-1/2 tbs butter
-salt and pepper
1. Heat oven to 400 degrees F. Heat large, oven-proof pan on stove with cooking oil over medium-high heat.
*Tip*- to tell when the pan is hot enough, sprinkle a few drops of water on the pan. If it sizzles, then it’s ready.
2. Wash chicken and pat dry. Sprinkle with salt and pepper and place on pan. Brown the chicken on both sides and turn every couple of minutes for about 8 minutes. Remove chicken and place on a plate.
3. Reduce heat to medium. Add the garlic to the pan until it starts to brown, about 3 minutes. Sprinkle the flour over the garlic and stir until combined. Add the chicken back to the pot, cover, and place in the oven for 15 minutes. (If you don’t have a lid, substitute for aluminum foil).
4. Remove pot and place back on stove over medium heat. Remove chicken to plate.
5. Whisk in the wine and simmer for one minute. Whisk in the chicken broth, thyme, and a little more salt and pepper. Reduce heat and simmer, stirring regularly, until sauce thickens.
6. Turn heat off and whisk in butter. Add chicken back to pot and re-warm. Taste sauce and add more salt and pepper, if needed.
This recipe is a crowd pleaser. I hope you enjoy!