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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Rustic Chicken with Garlic Gravy Recipe

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This recipe for Rustic Chicken with Garlic Gravy is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp. cooking oil
6-8 pieces skin-on/bone-in chicken thighs
Salt and freshly-ground black pepper
20-22 cloves garlic, separated and peeled (2 full heads)
2 Tbsp. flour
3/4 cup dry white wine
1 cup chicken broth
3/4 tsp. dried thyme leaves
2 Tbsp. butter
Directions:
Directions:
1. Heat the oven to 400° F with rack in center of oven.
2. In a oven-safe Dutch oven or oven-safe skillet with a lid, heat the oil over medium high heat. Dry the chicken pieces well by patting them with a paper towel. Sprinkle the chicken pieces with a bit of salt and the pepper. Cook the chicken until well browned, turning regularly, for about 8 minutes in all; remove chicken to a plate. You can remove some of the fat in the pan if you have lots, but do leave enough to cook the garlic in the next step.
3. Reduce the heat to medium, add the garlic, and cook, stirring regularly, until it is starting to brown, about 3 minutes.
4. Sprinkle the flour over the garlic and stir until combined. Return the chicken to the pot, cover, and bake for 15 minutes in the pre-heated 400° oven.
5. Remove the pot from the oven and put it on a burner. Remove the chicken pieces from the pot to a clean plate. Over medium-high heat, whisk in the wine and simmer for 1 minute. Whisk in the broth, thyme and a bit more salt and pepper, then reduce heat and simmer, stirring regularly, until sauce thickens. Turn the heat off and stir in the butter. Taste sauce and add more salt and pepper, if it needs it. Add the chicken back to the pot to re-warm with the sauce. Serve spooned over mashed potatoes, rice or pasta. Serves 6.
Personal Notes:
Personal Notes:
This is another keeper recipe from Pat! So good with spinach on the side.

 

 

 

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