Tender Chicken Gravy (Printable Version)
Juicy chicken cooked in savory brown gravy with golden, slow-cooked onions. It's cozy and delicious over mashed potatoes or rice.
# Ingredients:
01 -
1 teaspoon black pepper.
02 -
1⁄2 cup vegetable oil.
03 -
1⁄2 cup heavy cream.
04 -
2 cups chicken broth.
05 -
1⁄2 teaspoon salt.
06 -
2 tablespoons butter.
07 -
1 teaspoon onion powder.
08 -
1 teaspoon paprika.
09 -
1⁄2 cup all-purpose flour.
10 -
1⁄2 teaspoon dried thyme.
11 -
1⁄2 teaspoon cayenne pepper.
12 -
4 cloves garlic, minced.
13 -
1 teaspoon garlic powder.
14 -
3 pounds chicken thighs and legs, bone-in with skin.
15 -
1 large onion, sliced into half rings.
16 -
Fresh parsley for garnish.
# Steps:
01 -
Combine flour with thyme, paprika, cayenne, onion powder, garlic powder, pepper, and salt. Set aside 2 spoonfuls.
02 -
Dry the chicken thoroughly, then coat it in the seasoned flour. Gently shake it to remove loose bits.
03 -
In a heated skillet over medium-high, fry chicken until browned and crispy on both sides, about 3-4 minutes each. Place on a plate.
04 -
Leave just 2 spoonfuls of oil in the pan. Gently cook onions over medium-low heat for about 15 minutes until golden. Stir in garlic and cook another minute.
05 -
Sprinkle reserved flour over the onions and cook for a minute or two. Gradually pour in broth, stirring up browned bits from the pan. Blend in the cream.
06 -
Put chicken back in the skillet, cover, and cook on low heat for 30-40 minutes until tender. Stir butter into the gravy and tweak the seasoning to taste.
# Notes:
01 -
Make sure chicken is fully dry before coating with flour.
02 -
Fry the chicken in small batches to avoid crowding the skillet.
03 -
Adjust the consistency of the gravy to your liking by adding more or less liquid.