Uptown Chicken and Redeye Gravy
Elevate your comfort food game with this **Uptown Chicken and Redeye Gravy**, a Southern-inspired dish that’s equal parts rustic charm and gourmet flair. Juicy, golden-brown chicken thighs are seasoned with a flavorful blend of paprika, garlic, and pepper, then oven-roasted to perfection. The star of the show, however, is the rich and velvety redeye gravy—a soulful combination of smoky bacon drippings, bold brewed coffee, and creamy chicken stock, whisked into a luscious sauce that delivers layers of depth and complexity. Finished with a touch of heavy cream and a sprinkle of fresh parsley, this dish pairs beautifully with mashed potatoes or buttery grits, capturing the essence of Southern comfort food with a refined twist. Perfect for Sunday dinners or entertaining guests, this recipe is a must-try for fans of bold flavors and hearty, home-cooked meals.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 4 slices Thick-cut bacon
- 2 tablespoons All-purpose flour
- 1.5 cups Chicken stock
- 0.5 cups Freshly brewed strong coffee
- 2 tablespoons Heavy cream
- 2 tablespoons Chopped fresh parsley for garnish
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with a paper towel. Season both sides generously with kosher salt, black pepper, paprika, and garlic powder.
Heat a large, oven-safe skillet over medium-high heat. Add 2 tablespoons of olive oil. Once hot, place the chicken thighs skin-side down in the skillet and sear for 4–5 minutes until the skin is golden brown and crispy. Flip the chicken thighs and cook for an additional 3 minutes.
Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Remove the chicken from the skillet and set it aside, keeping it warm by tenting with foil.
While the chicken is baking, slice the bacon into small pieces. In the same skillet (don’t discard the rendered chicken fat), add the bacon and cook over medium heat until crispy, about 6–8 minutes. Remove the bacon with a slotted spoon and set it aside.
Reduce the heat to medium-low. Sprinkle the flour over the bacon drippings in the skillet and whisk continuously to form a roux, cooking for about 1–2 minutes until golden and fragrant.
Gradually whisk in the chicken stock, scraping up any browned bits from the bottom of the skillet to deglaze. Then add the coffee and continue to whisk until the gravy is smooth and thickened, about 5 minutes.
Stir in the heavy cream and cooked bacon, then simmer for another 2 minutes. Season with a pinch of salt and pepper to taste.
To serve, spoon the redeye gravy over the chicken thighs and garnish with chopped parsley. Pair with mashed potatoes or buttery grits for a true Southern experience.
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 853 mg | 37% | |
| Total Carbohydrate | 4.7 g | 2% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 0.4 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 39 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 433 mg | 9% | |
*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.
