Description
Chicken and gravy is a timeless comfort food that never goes out of style. With its tender, juicy chicken and rich, savory gravy, it’s a dish that’s sure to satisfy and delight.
Ingredients
Scale
For the Chicken:
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- 4 bone-in, skin-on chicken thighs or breast (or your preferred cut)
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- 1 teaspoon salt
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- ½ teaspoon black pepper
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- 1 teaspoon garlic powder
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- 1 teaspoon onion powder
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- 1 teaspoon paprika
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- 2 tablespoons olive oil or butter
For the Gravy:
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- 3 tablespoons all-purpose flour
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- 2 cups chicken broth
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- ½ cup heavy cream (or milk for a lighter version)
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- 1 teaspoon Worcestershire sauce
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- 1 teaspoon dried thyme (or fresh thyme leaves)
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- Salt and pepper to taste
Instructions
Step 1: Prepare the Chicken
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- Season the Chicken: In a small bowl, combine the salt, black pepper, garlic powder, onion powder, and paprika. Rub the seasoning mixture evenly over the chicken thighs.
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- Cook the Chicken: Heat the olive oil or butter in a large skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-6 minutes, or until the skin is golden brown and crispy. Flip the chicken and cook for another 5-6 minutes. Remove the chicken from the skillet and set aside.
Step 2: Make the Gravy
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- Create the Roux: In the same skillet, reduce the heat to medium. Sprinkle the flour over the pan drippings and whisk to combine. Cook for 1-2 minutes, or until the mixture turns golden brown and fragrant.
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- Add the Broth: Gradually pour in the chicken broth, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook for 2-3 minutes, or until it thickens slightly.
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- Incorporate the Cream: Stir in the heavy cream, Worcestershire sauce, and thyme. Season with salt and pepper to taste.
Step 3: Simmer the Chicken in Gravy
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- Return the Chicken to the Skillet: Place the chicken thighs back into the skillet, nestling them into the gravy. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
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- Serve: Serve the chicken and gravy hot, over mashed potatoes, rice, or biscuits. Garnish with fresh parsley or thyme if desired.
Notes
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- Use Bone-In, Skin-On Chicken: Bone-in, skin-on chicken thighs or drumsticks are ideal for this recipe, as they stay moist and flavorful during cooking.
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- Don’t Skip the Roux: The roux (flour and fat mixture) is essential for thickening the gravy and giving it a rich, velvety texture.
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- Deglaze the Pan: After cooking the chicken, use the pan drippings to create the gravy. This adds depth and flavor to the dish.
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- Adjust the Consistency: If the gravy is too thick, add more broth or cream. If it’s too thin, simmer it longer or add a slurry of cornstarch and water.
- Prep Time: 20 min
- Cook Time: 40-50 min
- Category: Chicken
- Method: Pan
- Cuisine: American