Rustic Chicken with Garlic Gravy

Rustic Chicken with Garlic Gravy is what we are talking about today. It tastes as fab as it looks:

First of all, it features the lowly chicken thigh. But, honestly the chicken thigh is super delish and affordable, so I encourage you to embrace the thigh!

The dish requires an oven and stovetop ovenproof pan with a lid. It starts on the stove, moves to the oven and makes a return appearance to the stovetop so that you can make the smooth and fabulous gravy that will atop the crispy chicken and your side of choice.  I often make it with mashed potatoes but have also rocked it out with rice, which is way less time consuming and lighter than mashed potatoes. So, whatever you prefer! I always serve a green veg with it as well. Earlier this summer I did asparagus and rice. This week I did mashed potatoes and broccoli rabe.

Just a side note: The recipe calls for 20 cloves of garlic, but I just use 10. I also frequently use olive oil instead of veg oil. And, I do sometimes omit the butter at the end because the sauce is very satisifying even without the butter.

I hope you enjoy making the recipe and dining on this wonderful dish!

Rustic Chicken with Garlic Gravy

From seasonsandsuppers

Makes 6 servings

2 Tbsp. cooking oil such as vegetable or canola

6 pieces skin-on/bone-in chicken thighs

Salt and freshly ground black pepper

20 cloves garlic, separated and peeled

2 Tbsp. all-purpose flour

3/4 cup dry white wine

1 cup chicken broth

1 1/4 tsp. fresh thyme leaves or 3/4 tsp. dried thyme leaves

2 Tbsp. butter

Heat the oven to 400 degrees Fahrenheit with the rack in the center of the oven.

In an 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 pepper. Cook the chicken until well browned on all sides, about 8 minutes. Remove chicken to a plate. You can remove some of the fat in the pan if you have lots, but leave enough to cook the garlic in the next step.

Reduce the heat to medium, add the garlic and cook, stirring regularly until the garlic browns, about three 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 degree oven. If your pot or skillet doesn't have a lid, tightly cover the top with aluminum foil.

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 the 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 rewarm with sauce. Serve spooned over mashed potatoes, rice or pasta.

Please note: The Jersey Girl uses 10 cloves of garlic instead of 20. She also uses olive oil instead of vegetable oil. She also doesn't always add the butter at the end.