This one-pan dinner is so delicious, you’re sure to make it a regular in your household, too. The chicken is moist and browned and the gravy is rich and full of garlic. Twenty cloves worth! But you’d never know it, because the garlic too gets browned and softened and changes into sweet bits of flavour.
A delicious one-pan garlic chicken with gravy. You’ll want to bust out the mashed potatoes for this gravy!
If you’re like me, the thought of separating and peeling the 20 cloves of garlic for this recipe isn’t super appealing. I picked up a bag of the pre-separated and peeled cloves at the grocery store for about $1. Money well spent, if you ask me :) And again, don’t worry that you won’t be able to leave the house for days after eating this. Like roasted garlic, this garlic becomes very mellow. You’ll know it’s there, but it won’t knock you (or anyone else) over.
As for the chicken, any cut will do. I used thighs here and I like skin-on for a more moist chicken, but skinless will work. Sadly, the skin on my thighs stuck a lot when I was cooking them this time. I think I rushed it and my oil wasn’t as hot as it should be, so I guess that’s a tip to make sure your oil is almost smoking hot before adding your skin-on chicken to it. It will look prettier if the skin actually stays on the chicken, but even if it doesn’t, the skin still cooks in with the dish, so the flavour and crispy bits are still there. I scooped them out with the chicken pieces, so they didn’t burn when the garlic was cooking.
At the risk of carb over-load, I’d even through a great crusty bread in to the mix, to dip in the gravy. Add a salad or veg for a complete meal. I love green beans or broccoli with this dish.
- 2 Tbsp. cooking oil
- 6-8 chicken thighs, skin on (could use any skin-on chicken pieces)
- Salt and freshly-ground black pepper
- 20-22 cloves of garlic (2 full heads), separated and peeled
- 2 Tbsp. flour
- 3/4 cup dry white wine
- 1 cup chicken broth
- 1 1/4 tsp. fresh thyme leaves (or about 3/4 tsp. dried leaves)
- 2 Tbsp. butter
- Heat the oven to 400° F with rack in centre of oven.
- In a oven-safe Dutch oven or big, oven-safe skillet with a lid, heat the oil over medium high heat. Dry the chicken pieces well by patting them with a paper towel. Sprinkle the chicken pieces with a bit of salt and the pepper. Cook the chicken until well browned, turning regularly, for about 8 minutes in all then remove chicken to a plate.
- Reduce the heat to medium, add the garlic, and cook, stirring regularly, until it is starting to brown, about 3 minutes. Sprinkle the flour over the garlic and stir until combined. Return the chicken to the pot, cover, and bake for 15 minutes in the pre-heated 400° oven. (If you pot or skillet doesn't have a lid, you can tightly cover the top with tin-foil instead.)
- Remove the pot from the oven and put it on a burner. Be careful not to touch the hot pot! Remove the chicken pieces from the pot to a clean plate. Over medium-high heat, whisk in the wine and simmer for 1 minute. Whisk in the broth, thyme and a bit more salt and pepper, then reduce heat and simmer, stirring regularly, until sauce thickens. Turn the heat off and stir in the butter. Taste sauce and add more salt and pepper, if it needs it. Add the chicken back to the pot to re-warm with the sauce. Serve spooned over mashed potatoes, rice or pasta.