Chicken and Garlic Gravy

This chicken was the moistest, most delicious chicken I've had in a long time. Now some folks might be turned off by the amount of garlic cloves the recipe calls for, don't be. Whatever you do, don't skimp on the garlic -- it's not overbearing, it's actually perfect! This recipe is sure to become a regular staple in our household. Next time, I'm going to adjust it slightly by adding in a boatload of mushrooms and some thinly sliced onions as well. Also, you must serve this with potatoes (mashed or roasted), rice isn't going to do this justice. Get the recipe below. 

Chicken and Garlic Gravy 

Serves 4 | Adapted from Seasons & Suppers

Ingredients

2 Tbsp. olive oil

6-8 chicken thighs, skin on

Salt and freshly-ground black pepper

20-22 cloves of garlic (2 full heads), separated and peeled

2 Tbsp. flour

3/4 cup dry white wine

1 cup chicken broth

1 1/4 tsp. fresh thyme leaves (or about 3/4 tsp. dried leaves)

2 Tbsp. butter

Instructions

Heat the oven to 400° F with rack in center of oven.

In a oven-safe Dutch oven or big, 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 then remove chicken to a plate. You're going to want one of those splatter thingies over your pan because that chicken and oil will get poppin'.

Reduce the heat to medium, add the garlic, and cook, stirring regularly, until it is starting to brown, about 3 minutes (this is where I would add in add in the mushrooms and onions for the last minute or two while the garlic is browning). 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. 

Remove the pot from the oven and put it on a burner. Be careful not to touch the hot pot! 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.

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