RUSTIC CHICKEN with GARLIC GRAVY adapted from Seasons And Suppers
A SUPER delicious one-pan meal served over mashed potatoes or pasta.
CHICKEN
2 Tbsp cooking oil vegetable, canola etc
6 pieces skin-on/bone-in chicken thighs, washed and dried
Salt and freshly-ground black pepper
20 cloves garlic, minced
1 bunch green onions, sliced
2 tablespoons all-purpose flour
3/4 cup dry white wine
1 cup chicken broth
1 tablespoon FRESH thyme leaves
2 tablespoons butter
FRESH ground sea salt and black pepper
- Heat the oven to 400°. In a large cast iron skillet heat the oil over medium high heat.
- Generously season chicken pieces with salt and the pepper.
- Sear the chicken until golden, turning regularly, for about 8 minutes.
- Transfer chicken to a platter, keeping warm.
- Remove all but 2 tablespoons of fat from the pan.
- Add onions and sauce 30 seconds or so.
- 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 onions and garlic and stir until combined.
- Return the chicken to the pot, cover, and bake for 15 minutes.
- Remove the pot from the oven and put it on a burner.
- Remove the chicken pieces from the pot to platter.
- 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 adjust seasoning.
- Add the chicken back to the pot coating each piece with the sauce.
- Serve spooned over mashed potatoes, rice or pasta
Garlic is good. We eat LOTs of garlic!! Thanks for sharing at the What's for Dinner party. Hope the rest of your week is great!
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