In the mood for chicken with gravy? This delicious, one-pan, chicken dinner fits the bill perfectly and is a garlic lover's dream ! 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, it's in regular rotation in my household! It's my go-to chicken dinner when I'm craving gravy!
I also love this dish because the chicken is wonderfully moist and browned and the gravy is rich and chock full of garlic. Twenty cloves worth! But you'd never know it, because the garlic gets browned and softened and changes into sweet bits of flavour, much like the beautiful mellow flavour of roasted garlic.
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-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.
Chicken - As for the chicken, any cut will do. I used skin-on/bone-in thighs here and I leave the skin-on for a more moist chicken. Boneless/skinless chicken thighs will also work here, as will chicken breasts, though the breasts will need longer in the oven to cook through.
White Wine - the recipe specifies some wine to de-glaze the pan after it comes out of the oven. Any wine will do. If you don't have wine on hand or you prefer not to use it, simply skip it and use 3/4 cup more chicken broth instead. If you skip the wine, you may like to add a little acidity to the gravy that the wine usually brings, maybe add a splash of fresh lemon juice or white wine vinegar to the gravy. Just a tsp or so. It makes all the difference!
Other ingredients you will need - chicken broth, thyme (fresh or dried), flour, cooking oil, salt, pepper and butter.
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 throw a great crusty bread in to the mix, to dip in the gravy. Add a salad or veg for a complete meal. I also 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. Just make sure your non-stick pan is oven-proof (most are these days).
Don't forget to taste your gravy at the end of cooking and add additional salt and freshly ground pepper, as needed, to really bring all the great flavours together.
Rustic Chicken with Garlic Gravy
- 2 Tbsp cooking oil, vegetable, canola etc
- 6 pieces skin-on/bone-in chicken thighs, or 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, any kind, or alternately use more chicken broth instead
- 1 cup chicken broth
- 1 1/4 tsp fresh thyme leaves, or about 3/4 tsp. dried thyme leaves
- 2 Tbsp butter
- Preheat the oven to 400F. In a stove-top and oven-safe Dutch oven or oven-safe skillet, 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, then remove chicken to a plate. You can remove and discard some of the fat in the pan if you have lots, but do leave a bit 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 pan, COVER, and bake for about 15 minutes in the pre-heated 400° oven (If you pan or skillet doesn't have a lid, you can tightly cover the top with tin-foil instead.) Be sure to cook until the chicken is cooked to 165F internal temperature. *Chicken breasts will take longer.
- Remove the pan from the oven and put it on a burner. Be careful not to touch the hot pot! Remove the chicken pieces from the pan to a clean plate. Over medium-high heat, whisk in the wine and simmer for 1 minute to cook off the alcohol. Whisk in the broth, thyme and a bit more salt and pepper, then reduce heat and simmer, stirring regularly, until the gravy 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.
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.
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