Rustic Garlic Chicken

Rustic Chicken with Garlic Gravy

In the mood for chicken with gravy? This delicious, one-pan, Rustic Chicken with Garlic Gravy fits the bill perfectly and is a garlic lover’s dream dinner! You’ll want to bust out the mashed potatoes to soak up every bit of this fabulous gravy!

This one-pan, chicken with gravy dinner is so delicious, you’re sure to make it a regular in your household! 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, much like the beautiful mellow flavour of roasted garlic.

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.

Rustic Chicken with Garlic Gravy

Cook’s Notes for Rustic Chicken with Garlic Gravy

You’ll want serve this with something on the side to make the most of the delicious garlic gravy. My choice is usually a creamy mashed potato, but pasta or rice would also be nice.

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.

Updated: Since originally writing this post, I’ve taken to always browning up my skin-on chicken in a non-stick skillet and found it to be a foolproof method of keeping the skin on and getting it beautifully golden! Simply heat a bit of oil in a non-stick pan over medium-high heat. Add the skin-on chicken, skin side down and allow to cook until deep golden, before flipping. Don’t rush it, this may take as much as 8-10 minutes depending on the size. Move the chicken around in the pan once in a while, to ensure even browning. Since my non-stick pan isn’t oven-proof, I will just transfer the works to an oven-proof skillet for the oven part. Yes, it’s one more pan to wash, but it’s non-stick so clean-up is easy and I never have to worry about getting all that the lovely chicken skin stuck to the pan :)

Rustic Chicken with Garlic Gravy

Rustic Garlic Chicken

Rustic Chicken with Garlic Gravy

Course: Main Course
Cuisine: American
Keyword: chicken thighs with gravy, chicken with garlic, chicken with gravy, garlic gravy
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 people
Energy: 144 kcal
Author: Jennifer
A delicious one-pan meal that is delicious served with mashed potatoes, rice or pasta, to make the most of the delicious gravy. To save yourself the chore of separating and peeling all that garlic, look for pre-separated/peeled garlic cloves in the produce section of your grocery store.
Print

Ingredients

  • 2 Tbsp cooking oil vegetable, canola etc
  • 6 pieces skin-on/bone-in chicken thighs (could use any skin-on chicken, such as breasts or drumsticks )
  • Salt and freshly-ground black pepper
  • 20 cloves garlic separated and peeled (2 full heads)
  • 2 Tbsp all-purpose flour
  • 3/4 cup dry white wine anything you would drink
  • 1 cup chicken broth
  • 1 1/4 tsp fresh thyme leaves (or about 3/4 tsp. dried thyme leaves)
  • 2 Tbsp butter

Instructions

  1. Heat the oven to 400° F (205C) with rack in center of oven.

  2. In a oven-safe Dutch oven or 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. You can remove some of the fat in the pan if you have lots, but do leave enough to cook the garlic in the next step.
  3. 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.)
  4. 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.

Recipe Notes

Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!

 

More Great Chicken Thigh Recipes from Seasons and Suppers

 

869K Shares
Tags from the story
, , , ,

355 Comments



  • I’m going to make this tonight with boneless, skinless chicken breast fillets. Also since I have no patience, I’m going to use a small jar of chopped garlic.

    Wish me well!

    • Hmmm … I’ve never thought of making this with pork. I think it would taste fine, the only difference would be lack of meat juices for the gravy, so you’d probably have to up the added chicken stock. Let me know how it was if you try it :)

    • Hi Janice, no it won’t, as their will be liquid in the pan, so you will simply be thickening it (it won’t be dry flour in the pan).

    • Yes they are. If you don’t leave them whole in this one, the garlic would burn. And burnt garlic is not a pleasant taste :)

  • Hi Jennifer. I am new to your blog and am greatly anticipating cooking from your recipes, which look wonderful.
    Thought I would share an insight I recently garnered from two of Bon Appetit’s chicken recipes, given your observation that initially your chicken thighs stuck when browning. The writers at Bon Appetit suggest blotting the thighs with paper towel before seasoning and then placing them, skin side down, in a cold, dry Dutch oven. Turn heat to medium and leave them be for 15 to 20 minutes. Apparently as the pan heats the thighs begin to release fat and they get lovely and brown.

    • Hi Jane and thanks so much! I will definitely try that suggestion, though I have to say, I have taken to just grabbing my non-stick pan when it comes time to sear skin-on chicken. Never, ever sticks and crisps up beautifully. Of course, it always means an extra pan to wash unfortunately ;)

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.