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



  • Thinking of including mushrooms. I know that this is a cracking recipe as it includes some of my favourite ingredients. So will pre fry and add at last stage to warm through

    • I think that would be a nice addition if you like. And yes, definitely cook separately and add at the end to warm. Enjoy!

    • Can’t wait to try it! I was just going to let you know a trick I got from Rachael Rae. If your pan and lid have a plastic handle, you can wrap the handle in tin foil. It will not melt when placed in the oven! I have done it many times. Works great!

  • I’m sorry if this was already answered but, is there a substitute for the wine? I’m worried if I make up the difference with broth it would be too salty

    • Hi Cassandra, there really isn’t a great substitute. I would just use a no or low sodium broth and salt yourself. Adding a splash of white wine vinegar adds an acidic touch to the gravy without wine, but you can only add a bit.

  • Recipe looks amazing. Can I use a combination of drumsticks and skin-on boneless chicken thighs? If so, should I adjust the cooking time?

    Thanks!

    • Hi Ali and yes, you can certainly use a combination of drumsticks and thighs. The bone-in drumsticks will need about as much time as bone-in thighs. If you are using boneless thighs, they will cook more quickly, but you don’t really have to worry about them over-cooking, as they are moist and in sauce. Enjoy :)

  • This recipe has become our family favorite! We love it. I wanted to make this for some friends who are gluten free. Could you give me an idea of what to substitute for the flour and still keep the delicious flavor?

    • Hi Desiree :) I would just skip the flour, then thicken the gravy at the end with a cornstarch/water mixture, as needed . There would be a minor hit in flavour, but other than that, should be just fine!

  • Sorry, one more question – when you add the flour to the garlic and then add the chicken back in, what is the consistency with the flour? Is there liquid in the pan with the flour before it goes in the oven? Sorry – that was 2 questions!

  • I apologize if this question has already been asked and answered, but I was wondering how powerful the garlic taste is with 20 cloves in it? Obviously with garlic in the title, it’s an important part of the recipe – I was just curious how overpowering the garlic taste might be for kids that are picky. Thank you so much – this recipe looks delicious!

    • Hi Erin, It’s certainly a logical question with all that garlic :) Let me assure you that while the garlic is definitely “present”, it is significantly mellowed from the cooking. Think roasted garlic. I think it’s pretty kid friendly, unless they really have an aversion to garlic. You might want to use the pre-peeled, packaged garlic that is often found in the produce section though. I find it’s a bit less potent than garlic that is freshly peeled myself.

      • Great – thank you so much!

        Side note – my son came down this morning looking to see if we had any of your French toast bagels left for breakfast!

  • Can’t wait to try it. Question, you said to add flour then the chicken back in and bake. So you don’t add any liquid with the flour until after it bakes for 15 minutes? Won’t the flour burn.

    • Hi Tabby, I understand why you’re asking, but let me assure you, there will be liquid in the pan to mix with the flour! There will be lots of juice from the chicken and a bit of fat from the chicken skin :)

  • This recipe looks delish. My oven died on me. Is it possible to do this whole recipe on the stovetop instead of the oven?

    • Hi Annette, It is! You’d just need to fully cook the chicken in the skillet, so they would spend extra time on the stove-top, until the chicken is cooked through. You would be adding at least as much time on the stove-top as it would have spent in the oven. Enjoy!

  • Planning to try this recipe tomorrow night at my in laws house and the only oven safe pan they have is a big cast iron skillet. Will that work for this? Im not an expert on cast iron.

    • Hi Sarah and yes, it will definitely work! The only downside is that skin-on chicken “may” stick to the cast iron when browning. Depends on how well seasoned the pan is really. If you really want to make sure there is no sticking, you could brown the chicken in a non-stick, then transfer to the cast iron for the oven. Not a big deal though if a bit sticks. It will still taste great :)

  • Hi! This looks delicious! I’m going too make it this weekend but my family only likes chicken breasts (ugh lol) .. do I need to adjust any cooking times since they are not bone in? Thanks!

      • Hi Krista and we’ve all been new cooks at some point too :) If you will be cooking the whole boneless breast, the timing in the recipe should be close. I would definitely do the time in the oven so the breast cooks through. If you want to skip the oven bit, you could cut the breast in half lengthwise and just cook it in the frying pan. Because it is so much thinner, it will cook through on the stovetop just fine.

  • i made this recipe about a year ago and can’t wait to make it again! I’m wondering what you think if i were to freeze the recipe, possibly before putting it all in the oven? I’m looking at doing more cooking during the weekend so on busy week days I can just thaw and have a good meal ready quick for my family.

    • Hi Melodie and so glad you enjoyed this! I haven’t actually frozen this dish, but I feel like it would freeze just fine :)

  • This recipe is fabulous! I used skinless bone-in thighs, followed the recipe exactly, and served over pasta. This will be going into my regular rotation. Thank you so much for sharing it!

    • Hi Victoria and yes, you can use a cast iron pan for frying. I have found the non-stick nice, as there’s no worries about the skin sticking with it. Enjoy!

  • Made this for dinner tonight! Everything was great, but the skin did not brown, I’m thinking I was not patient and the oil was not hot enough? My family loved it, it’s a keeper!

    • So glad you all enjoyed it Kathryn :) It takes a surprisingly long time to brown up the skin so yes, patience is the thing for sure :)

  • My parents were impressed, thought it was “fancy”. I must be a peasant, I thought the wine (used sauvignon blanc) was more prominent than I would like. I’ve had the same problem with 2 other recipes that required beer, so I believe it’s my issue, not the recipe’s. I will keep this, and tweak it, perhaps only 1/2 cup wine and see, or replace with a squeeze of lemon, or a splash of cider vinegar.
    The chicken and garlic, roasted out of the oven, was tastey as is!
    Thank you!

    • Hi Margaret and so glad you enjoyed it. I think wine in food is very subjective, so certainly tweak to your taste. You could try a different wine (chardonnay maybe) or as you say, replace some of it with more stock.

  • This was delicious. I used red wine because I had no white, so the sauce was a little pinkish but still appealing. It was a Pinot Noir. I used four thighs (one package) and two leftover boneless breasts that were in my freezer. The combination cooked fine together. I am wondering about baking the chicken covered — that step made the previously crisp skin rather limp. Maybe I will try the recipe again but bake uncovered to see if that works better.

    • Glad you enjoyed this, Lisa :) You could certainly cook it uncovered. It would create a bit of a different style of dish, but if you are looking to preserve the crispy skin, that would be the way to go.

  • Comfort food at its finest. Amazing, intense flavors with very simple ingredients that was easy to make. My only changes were I added an onion, sliced into rings, and Herb de Provence. So good, will be adding this to meal plan on a regular basis.

    • Great to hear, Joy and so glad you enjoyed it! Love your additions to make it your own. That’s what cooking is all about :)

    • Hi Jessica, I don’t think it’s ideally suited for the slow-cooker, as the bone-in chicken would pretty much disintegrate. I suppose you could try it with boneless/skinless thighs. It would be worth a try, I guess :)

  • This looks great and I want to try it but I have questions.
    1. Can I substitute something else instead of white wine?
    2. Do you strain the gravy to get rid of the whole cloves of garlic? I don’t think I’d want to bite into one!

    • Hi Robyn, I’ll answer the easiest question first. No, you don’t strain the gravy to get rid of the garlic. Trust me. It’s beautiful and mellow – liked roasted garlic. As for the substitute for wine, yes, you can just use more chicken stock, or the best alternative would be part chicken stock with a bit of apple or grape juice (for acidity).

    • I’m from Australia so I’m not sure if you can find verjuice where you are, but if you can it makes a great wine substitute. Otherwise just use chicken stock/broth and a squeeze of lemon or a dash of a mild white wine vinegar. Leave the garlic cloves in! They cook down to a soft sweetness that is entirely unlike raw garlic. You’ll love it :)

  • I just made this tonight and it was OUTSTANDING!!! This is a new staple in our house. We loved it and the garlic was perfect!! Thank you for sharing.

  • Made this for my family tonight, and all five of us loved it. I seared my thighs skin side down for a good 5 minutes to get them crispy and brown before turning them over for another 3. And the garlic gravy? Just dynamite. I made sure to spoon it over the rice and served the chicken over top to keep the chicken crispy, scooping up gravy as desired. Win win! This recipe is going into the keeper file!

    • Hi Melissa, I think it’s worth a try. I would try and be sure not to over-cook the chicken and you may need to add a bit of oil along the way, as you won’t have any from the chicken skin. If you try it, let me know how it works out.

  • I’ve been dying to try this. The photo looks so good I wanted to lick the computer screen the first time I saw it, and I adore garlic, but I was wary of the recipe because baking the browned chicken and garlic with flour in a casserole with no liquid at a high heat had me a little worried. I know the flour will ‘cook off’ in the oven before thickening the sauce, but I was concerned that everything might catch/burn due to the dry cooking. My curiosity has got the better of me so I’m going to have faith and make it on Saturday. I think I’ll bone out the chicken thighs and add a spring or two of thyme. Can’t wait!

    • I think you will love this dish, Chris and don’t worry about the chicken. While it is high heat and no liquid, the dish is covered and baked for just a short time, so it will retain it’s moisture nicely. Enjoy!!

  • It looks and sounds so yummy,I can’t wait to make it! Here’s an easy way to peel the garlic that your kids will love to do for you: put the garlic bulb in a med. sized stainless bowl and invert another one the same size over it so it looks like a small ball. Hold the two bowls together and shake, rattle, and roll. All the shells will come off and you will have clean garlic cloves all separated. It might work if you use an empty peanut butter jar with the lid screwed on. You would be able to watch the process.

  • I can’t wait to try this with chicken but I am going to first try it with pork chops because I have them thawed out. Wish me luck…

  • This is such a silly question, but I’m new at cooking……I never understand when recipes call for a head (or more of garlic). It’s a bulb that comes apart, I know, but am I supposed to just put all the pieces of the bulb in the pan to cook and then we’ll just eat those bulb pieces?

    • Hi Melissa and there’s no such thing as a silly question (we were all new cooks once! :) Usually recipe writers talk about heads of garlic, rather than specifying an exact number of cloves simply because each bulb of garlic has a different amount of cloves inside. Some have lots of little ones, while others have fewer large ones. It really doesn’t matter for the sake of the recipe so much, as the same amount (roughly) of garlic is going in the pan.

      Unless you are roasting a whole garlic head (to produce roasted garlic paste), most recipes mean that you would separate all the individual cloves of garlic that are in that bulb, peel each of them and then cook them as individual whole cloves (as is the case with this recipe, but other recipes may specify chopping or minding the cloves). You would discard all the peel and outer part.

      For roasting garlic, sometimes recipes ask that you would roast the garlic in the bulb. You simply cut off the pointy top to reveal the top of the cloves, pour a little oil over top and roast in the oven. Then when it’s done, you can squeeze out the roasted garlic to add to dishes, discarding the rest of it.

      Hope that helps! :)

    • Hi Dixie and yes you can. The flour is used as a sauce thickener. Instead of adding the flour with the garlic, just omit then and thicken the sauce at the end with a slurry of cornstarch or arrowroot starch and water. Also, you might want to make sure that your chicken broth is gluten free. Many of them contain gluten, so be sure to use one that’s clearly labeled gluten free. Enjoy!

    • Hi Cara, I’m a fan of my crock pot too, but that said, I don’t think this one is well suited to it. It would basically disintegrate (the chicken, that is) and become more of a stew. Also, roasting is important for all that garlic, to mellow it.

  • Ive made this before (and left a comment) but I just had to reiterate how amazing this dish is! My girls saw the cloves of garlic sitting out and immediately knew what was for dinner! They were so excited to have “20 garlic chicken”, as it’s been dubbed in our house, again tonight! The icing on the cake was that I got to use two heads of garlic that I grew in my garden last year! Made the dish extra special! Thanks again!

  • Hi Jennifer! I pinned this because I thought it looked delicious, and am planning on making it this weekend. When I read your bio and saw you cook from your Muskoka kitchen, I absolutely flipped!

    What part of Muskoka? My family has vacationed there since the 1920s, so it holds a special place in my heart. Where we’re from its very rare that anyone has heard of Muskoka, so you can imagine my excitement over your blog ?

    • Hi Lindy! I am a born and raised Muskoka girl, growing up in Bracebridge and now living just outside of Bracebridge (towards Baysville/Lake of Bays area). So wonderful to connect with so many people who pass through this wonderful area :)

  • Made this tonight. WOW!! It was so good. I thought I didn’t have any wine so I used lemon juice and water and it had a nice lemon tang to it. I also had to leave the chicken in about 10 minutes longer. We served the gravy over mashed potatoes and roasted brussel sprouts. Thanks for delicious and EASY recipe.

  • This recipe is a hit with my family. I’ve made it for my hubby who is a meat and potatoes man so I had to accompany it with mash potatoes and a veggie. I also made this meal for my sister and brother in law. My sis now has the recipe. I also prepared it for my daughter and her best friend for a girls night out. As you can see, this is one of my favorite meals to make, so easy and delicious!!

  • Hi Jennifer. A gorgeous recipe which really came into it’s own within the last 10 minutes (the butter sealed the deal for me). I agree that grilling (broiling) really finished the chicken perfectly but it also thickened the sauce a little too much so next time I do it (and this is a definite!) I’ll leave it a little runny before returning to the grill. Thanks ever so much for sharing this with us.

  • I saw this on Pinterest and it looks SO GOOD! I want to make it but I have a dilemma. I don’t have a Dutch oven and I don’t know if any of my pans are oven safe. Can you tell whether they are oven safe or not? I could go get an oven safe pan or Dutch oven but I’d rather use stuff I already have. Dutch ovens are a bit expensive and I don’t know if I’ll use it a lot.
    I also did some research and I read that instead of using the oven you can use a crock pot instead. Do you think it will work? I don’t mind washing dishes I usually wash as I go. Let me know what you think.

    • Hi Katie, First, I don’t think this recipe is suited to a crock pot, as you will basically stew it all. My best advice is to invest in a Dutch oven. Really. You will use it tons and tons :) Failing, that, transfer the chicken to any oven-proof dish for the oven trip, then transfer it back to the skillet after. Enjoy!

  • I came across this recipe yesterday and I thought I would give it a try for tonight’s dinner.
    Lovely! Very very tasty! Being East European, I served it with Polenta and it works really well!
    Thank you, I’ll try more recipes in here.

  • The wine cooks out, right. I am thinking of making this for about 12 people (3 of which are kids under 5).
    Can the wine be left out, and just add more broth. Would it change the taste.

    Thanks, Jan

    • Hi Janet. Yes, the wine cooks out. Be sure to let it boil until the alcohol smell disappears. If you like, you can reduce the amount of wine and replace with an equal amount of chicken broth, but I think some wine provides a nice note in this dish.

  • I made this for my in-laws and it was a big hit! (I’m glad because this was the first time my mother-in-law let me cook in her kitchen). I left out the wine and added extra broth instead because I couldn’t find any in her kitchen, and it still turned out great! Served with a green salad and crusty bread :)

  • I absolutely love this recipe. I’ve been making it every Sunday for a few weeks now, and my family loves it. I skipped the wine and added more broth. I also added shallots and a tiny bit of dried basil. Thanks for sharing your awesome recipe. I usually don’t post comments, but this dish is totally worth it.

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.