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.
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 overload, 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.
I like to always brown up my skin-on chicken in a non-stick skillet. I’ve 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 ovenproof 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
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
- Heat the oven to 400° F (205C) with rack in center of oven.
- 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.
- 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.
Notes
Nutrition
More Great Chicken Thigh Recipes from Seasons and Suppers
Leon says
So good! Fun to cook as well. Definitely the potatoes brought it together. Will be cooking this many more times.
Jennifer says
So glad you enjoyed it, Leon :) Thanks!
Lyndsey says
This recipe is amazing !! I have three girls under the age of 12 and my youngest is a super picky eater . My whole family cleans their plates when I make this. I also loved that the directions were clear and easy to follow. This has truly become one of my family’s favorite meals . Thank you so much for sharing your recipe !
Jennifer says
So glad you are all enjoying it, Lyndsey! Thanks so much :)
Alice says
This is one of my favourite chicken recipe and have shared this with many of my friends.
One friend commented how her husband was licking the plate, gravy so delicious.! I agree!
Jennifer Maloney says
So glad to hear, Alice! Thanks so much :)
Chris Scarpa says
If I use roasted garlic instead of the raw garlic, would I use the same amount?
Jennifer Maloney says
Hi Chris, I’m not sure. I’ve only ever made this with raw garlic.
Bonny L Glavin says
I tried a different recipe a few days ago and thought it may work here.
Could you add between 1/2 cup 1 Cup of raw rice the last 15 – 20 minutes a final cooking time so the rice can cook in the sauce maybe you need to add 1/2 cup chicken stock before before adding rice just give it a little more liquid. This way you already have the rice and mixed in with sauce
Jennifer says
Hi Bonny, yes you could. You would definitely need to add more liquid to cook the rice properly. If you try it, let me know how it worked out :)
Martha says
Just finished cooking this! Made my husband a plate to take for his supper at work and had to eat a little of the gravy over mashed potatoes now! So good!!!!! Will definitely make again!
Jennifer says
So glad you enjoyed it, Martha! Thanks :)
Tina D Wilson says
HI
I just found this on pinterest and am making it today. It sounds amazing. I only have skinless boneless chicken breast but I’m making it anyway. Thank you.
Jennifer says
Enjoy, Tina :)
Yolanda says
Hi Jennifer,
I’m so happy I found your blog and this recipe. I made it for today’s lunch and it’s been a complete success among my diners. From now on, it’s going to be part of my recipes collection.
Thanks a lot for sharing it with us.
Lots of love from far Spain
Jennifer says
Thanks so much, Yolanda :) So glad you all enjoyed it!
Mary says
Came across your blog yesterday & made Rustic Chicken with Gravy last night, it was delicious. Thanks so much for a yummy supper!
Jennifer says
Thanks so much, Mary! So glad you enjoyed it :)
Jennifer says
Thanks so much, Mary :)
Tania says
So delicious! I made it with wild rice and crescent rolls. Loved the sauce with whole garlic cloves so much! I will just use a little less salt next time, and after the chicken was taken out to make the sauce, I noticed the chicken needed a little more time, so after the sauce was done, I put the chicken back into the sauce and put it back in the oven for 10 more minutes. It was so incredibly delicious soaking and bubbling in the sauce! Keeping this recipe. Thank you!
Jennifer says
So glad you enjoyed it Tania and yes, the salt can easily get away on this one, as the amount of salt in the chicken stock will always vary. Thanks!
Amy says
I’ve made this so many times. One of my favourites. I start with bacon first and cook the chicken in that. I also add mushrooms with the garlic. Thanks for the great recipe!
Jennifer says
Thanks so much, Amy :)
Debbie says
Hi Jennifer! I made this for our Christmas dinner and it was probably one of the most delicious meals I’ve ever made. I’m planning on making it again this weekend…my only problem is that my guests cannot have wine. Is there a substitute I could use? If I left it out completely would it make or break the dish? Welp!
Jennifer says
Hi Debbie, I usually suggest just replacing the 3/4 cup wine with that much more chicken broth, but adding something for a little acidity. A squeeze of lemon juice or a splash of white wine vinegar works well. Enjoy!
Cammie says
I had to give up wine for a while and many of our family favorite recipes called for white wine. I actually reduced the added salt and splashed in a little liquid from a jar of green olives and it had a taste that was close to adding the wine.
Jennifer says
Good idea! Thanks :)
Derease Cook says
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!
Jennifer says
Enjoy Derease! The pre-peeled whole garlic is another option for those of us with no patience :)
Renata says
I am going to try out this recipe right now. The only thing I’ll substitute is wine.
Jennifer says
Enjoy Renata!
Sandra Johnstone says
Absolutely fabulous. I was totally leery about the 20 cloves of garlic, but worry not! As long as you cook everything according to the directions, it is a fantastic dish.
My husband and son both gave this a “two-thumbs-up” – served with mashed spuds and steamed Brussels sprouts.
Jennifer says
So glad you all enjoyed it, Sandra :) Thanks!
Hope Ruemke says
Could this be made with thick cut boneless center Pork loin chops?
Jennifer says
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 :)
Tina says
Hi Jennifer,
I found your recipe on pinterest and wow did it exceed my expectations! So good!!! I did half bone-in, skin-on thighs and half boneless, skinless chicken breast (because my hubby doesn’t like dark meat- weirdo). I don’t eat the skin but I think it gives this recipe so much flavor!! I served it over mashed potatoes. YUM!!! Hubby loved it so much he ate the second chicken breast after I went to bed. The leftovers heated up perfectly the next day!
Thanks for sharing!!
Jennifer says
So glad you enjoyed this Tina and I agree, that the skin and bones adds that something extra :) Thanks!
Janice says
When you stir in flour with garlic and put chicken back in oven in pot, does the flour not burn?
Jennifer says
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).
Chandra says
This has been one of my favorite recipes to make since you first published it! It smells amazing while it’s cooking, and even though it’s so simple, it never fails to impress. I was just thinking about making this over the past week and it popped up on Pinterest. Must be a sign! I’ve always made mine in a Dutch oven and never had any problems.
Jennifer says
So glad to hear, Chandra :) Thanks!
Janet Motley says
I happen to be finishing off the last of our Rustic Chicken with Garlic Gravy as I type. This is utterly delicious! It’s as good leftover and reheated as it was when freshly cooked. A definite winner!
Jennifer says
Thanks so much, Janet! So glad you enjoyed it :)
Jane C says
The garlic cloves are left whole? That’s new to me.
Jennifer says
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 :)
Lynette Benson says
Wow! I just tried this recipe and it was even better than I expected. Thank you!
Jennifer says
So glad to hear, Lynette! Thanks :)
Jane says
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.
Jennifer says
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 ;)