How to make chicken gravy

Fall is most certainly in the air here in Southern Ontario and I am here resentfully wearing socks. I will try not to complain to you all about that but I make no promises. With Autumn comes the changing of the colour of the leaves, warmer clothing, furnaces are being turned on and life becomes more hectic in general around here as the kids activities start up.

More and more, I’m looking for very simple recipes that are still delicious and I may have just hit the ball out of the park with this One-Pan Chicken with gravy recipe. When I began playing with this one I was in the mood for a roasted chicken flavour but also wanted to satisfy my comfort-food need with gravy. This baby has both a pan roasted chicken, gravy and garlic…like 20 cloves of garlic to set your taste buds alight!

one pan chicken with gravy

I’m told one of the first skills taught at culinary school is how to pan roast a chicken…well apparently I need to go to school because as you can see the skins on my chicken thighs pulled away. I think it was because I didn’t allow the oil to get hot enough and this pan has a textured bottom. Next time I’ll use a flat-surfaced pan and be more patient to achieve that perfectly roasted look.

This is a flavour-filled dish that is perfect for family-style entertaining. When it arrives at the table one is inclined to GASP at the beauty and the amazing aroma which accompanies it.

One-Pan Chicken with Gravy

One pan chicken recipe

INGREDIENTS

  • 2 Tbsp. cooking oil
  • 8 chicken thighs, skin on
  • Salt and pepper
  • 20 cloves of peeled, separated garlic
  • 2 Tbsp. of flour
  • 1-3/4 cup chicken broth
  • 2 Tbsp. of butter
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PREPARATION

  1. Heat your oven to 400 degrees F with the rack in the centre
  2. Heat oil on high in a large oven-safe skillet on stove top
  3. Salt and pepper each chicken thigh lightly then pan-roast in the oil for approximately 7 minutes, turning regularly until well browned. Remove and set aside
  4. Keep the skillet on the stove top, reduce the heat to medium and sautee the garlic cloves for 3 minutes or until they’re brown. Add in the flour and stir until combined well
  5. Add in the chicken and place the skillet with lid on in the pre-heated oven for 15 minutes
  6. Remove the skillet from the oven, place back on the burner. Remove chicken from the skillet and over medium heat, whisk in the broth and salt and pepper. Once combined, reduce the heat to a simmer and stir in the butter. Once combined, add in the chicken and allow the skillet to simmer for 10 minutes.

one-pan-chicken

  • 2 Tbsp. cooking oil
  • 8 chicken thighs, skin on
  • Salt and pepper
  • 20 cloves of peeled, separated garlic
  • 2 Tbsp. of flour
  • 1-3/4 cup chicken broth
  • 2 Tbsp. of butter
  1. Heat your oven to 400 degrees F with the rack in the centre
  2. Heat oil on high in a large oven-safe skillet on stove top
  3. Salt and pepper each chicken thigh lightly then pan-roast in the oil for approximately 7 minutes, turning regularly until well browned. Remove and set aside
  4. Keep the skillet on the stove top, reduce the heat to medium and sautee the garlic cloves for 3 minutes or until they're brown. Add in the flour and stir until combined well
  5. Add in the chicken and place the skillet with lid on in the pre-heated oven for 15 minutes
  6. Remove the skillet from the oven, place back on the burner. Remove chicken from the skillet and over medium heat, whisk in the broth and salt and pepper. Once combined, reduce the heat to a simmer and stir in the butter. Once combined, add in the chicken and allow the skillet to simmer for 10 minutes.
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