Chicken in Gravy
Indulge in the comfort of homemade Chicken in Gravy, a soul-warming dish that's both hearty and flavorful. This recipe features tender, bone-in, skin-on chicken thighs seared to golden perfection, then simmered in a rich, velvety gravy infused with aromatic garlic, onions, and optional fresh thyme. The secret lies in creating a luscious roux using butter and flour, with chicken broth added gradually for a smooth, savory sauce. Ready in under an hour, this one-pan wonder is perfect for weeknight dinners or cozy gatherings. Serve it with creamy mashed potatoes, fluffy rice, or warm crusty bread to soak up every delicious drop. It's a timeless classic that’s sure to become a family favorite!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 3 sprigs Thyme (fresh, optional)
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Season the chicken thighs with salt and pepper on both sides.
Heat olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken thighs skin-side down and sear for 4-5 minutes until golden and crispy. Flip and sear the other side for 3-4 minutes. Remove the chicken and set aside (it will not be fully cooked at this stage).
In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the chopped onion and cook for 5 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly to make a roux. Cook the roux for 1-2 minutes until it turns a light golden color.
Gradually pour in the chicken broth while whisking to prevent lumps. Bring the mixture to a simmer and let it cook for 3-4 minutes, allowing the gravy to thicken slightly.
Return the seared chicken thighs to the skillet, skin-side up. Add the thyme sprigs (if using). Reduce the heat to low, cover the skillet with a lid, and simmer for 25 minutes, or until the chicken is fully cooked and tender.
Remove the thyme sprigs and adjust the gravy's seasoning with more salt and pepper if needed.
Garnish with chopped parsley and serve hot with your favorite side dishes.
Nutrition Facts
Calories |
1859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.3 g | 186% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 3973 mg | 173% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.9 g | ||
| Protein | 118.3 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1740 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
