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 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

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.
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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

 

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378 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 :)

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

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