Pan Chicken and Gravy
The weather in Tennessee is as fickle as a teenager. Last week was one of those weeks. One day it’s 60 degrees and the next day it is 45 degrees. 🤦🏽♀️ On the 45 degree day, I was craving something hearty and warm. I was looking everywhere for a chicken and gravy recipe that didn’t require cooking on the stove first then finishing it off in the oven. While there were still pretty good recipes out there, I had to tweak a few recipes in order to come up with a version everyone in my family and I absolutely loved. I like to make pretty quick meals because my time is limited to working and taking care of my household, so I always try and make 2 to 3 dinners a week. This particular meal will produce left overs, (which is a wonderful thing) if your not craving a second serving. I also serve this dish with buttery mashed potatoes and fried corn, but of course you can make a quick batch of grits up or serve this over rice or have it solo with a side of veggies. Let’s get to the recipe:
Chicken and Gravy
Serves 4-6, depending on the amount of chicken you buy.
• 2 packs of chicken thighs around 1 pound each.
• 4 tbs of butter (salted or unsalted)
• 1 cup of half and half (milk can be substituted)
• 1-1/2 cups of chicken stock
• 3 heaping tbs of flour
• 5 cloves garlic finely minced
• 1/2 onion sliced
• salt and pepper to taste
Directions:
Preheat the over to med-high and place the 4 tablespoons of butter in the pan. Next pat the chicken thighs dry with a paper towel and generously sprinkle them with salt and pepper on just one side. Carefully add the side with the seasonings down into the hot pan with melted butter. Put a sheet of aluminum foil loosely over the pan so the oil will not pop all over. Cook for 10 minutes until the chicken is a beautiful golden brown.
Turn the thighs over and season with salt and pepper. Cover again with foil for about 10 minutes or until golden brown. Take chicken out and place on a plate. Next add minced garlic and sliced onions and cook until onions are translucent for about 5 minutes. Next add your flour and stir well until combined for about 1 minute. Next slowly add half and half and chicken broth and continue to stir until the liquids make a beautiful and glossy gravy. This should take about 5 minutes or so.
Once the gravy has thickened, add the cooked chicken thighs back in the gravy and cook for an additional 5-7 minutes. Serve with homemade mashed potatoes or over rice. Enjoy!
Saturn
Saturn Phillips is currently employed full time with the USPS. She is an active Steward for her local in the Mail handler Union and is passionate about fighting for the jobs of Mail handlers. While she isn't busy working, she loves to take care of her family and her fur baby, Sophie the french bulldog. Saturn believes in cooking Sunday dinners and getting back to the basics of cooking and learning about life in the kitchen. In the kitchen is where she does all her brain storming to come up with new recipes from different cultures and is always willing to try something new or develop a new technique. Saturn loves to visit local mom and pop shops in Nashville and feature them in her blog. She says, "It is extremely important to help local businesses and build a community of supporting members that always helps each other out."
