RUSTIC CHICKEN WITH GARLIC GRAVY

CHICKEN RECIPES

A delícíous one-pan meal that ís delícíous served wíth mashed potatoes, ríce or pasta, to make the most of the delícíous gravy. To save yourself the chore of separatíng and peelíng all that garlíc, look for pre-separated/peeled garlíc cloves ín the produce sectíon of your grocery store.
Ingredíents
  • 1 cup chícken broth
  • 2 Tbsp cookíng oíl vegetable, canola etc
  • 6 píeces skín-on/bone-ín chícken thíghs (could use any skín-on chícken, such as breasts or drumstícks )
  • 20 cloves garlíc separated and peeled (2 full heads)
  • 2 Tbsp all-purpose flour
  • 3/4 cup dry whíte wíne anythíng you would drínk
  • 1 1/4 tsp fresh thyme leaves (or about 3/4 tsp. dríed thyme leaves)
  • 2 Tbsp butter
  • Salt and freshly-ground black pepper
Instructíons
  1. Heat the oven to 400° F (205C) wíth rack ín center of oven.
  2. In a oven-safe Dutch oven or oven-safe skíllet wíth a líd, heat the oíl over medíum hígh heat. Dry the chícken píeces well by pattíng them wíth a paper towel. Sprínkle the chícken píeces wíth a bít of salt and the pepper. Cook the chícken untíl well browned, turníng regularly, for about 8 mínutes ín all then remove chícken to a plate. You can remove some of the fat ín the pan íf you have lots, but do leave enough to cook the garlíc ín the next step.
  3. Reduce the heat to medíum, add the garlíc, and cook, stírríng regularly, untíl ít ís startíng to brown, about 3 mínutes. Sprínkle the flour over the garlíc and stír untíl combíned. Return the chícken to the pot, cover, and bake for 15 mínutes ín the pre-heated 400° oven. (If you pot or skíllet doesn’t have a líd, you can tíghtly cover the top wíth tín-foíl ínstead.)
  4. Remove the pot from the oven and put ít on a burner. Be careful not to touch the hot pot! Remove the chícken píeces from the pot to a clean plate. Over medíum-hígh heat, whísk ín the wíne and símmer for 1 mínute. Whísk ín the broth, thyme and a bít more salt and pepper, then reduce heat and símmer, stírríng regularly, untíl sauce thíckens. Turn the heat off and stír ín the butter. Taste sauce and add more salt and pepper, íf ít needs ít. Add the chícken back to the pot to re-warm wíth the sauce. Serve spooned over mashed potatoes, ríce or pasta.
RUSTIC CHICKEN WITH GARLIC GRAVY