A delicious and simple Chicken recipe in gravy

This dish, Chicken in Gravy, is flavourful, cozy, and comes together easily. It has a rich, savory gravy with juicy chicken thighs, making it ideal for hectic weeknights. Here’s a comprehensive recipe for creating this delectable dish.

Components Chicken:

Four bone-in, skin-on chicken thighs (for added flavor)

To taste, add salt and pepper.

Regarding the Gravy:

• One tablespoon of butter or olive oil
• One medium onion cut finely
• three minced garlic cloves
• Two cups of low-sodium chicken broth
• One tablespoon of fresh thyme or one teaspoon of dried thyme
• One teaspoon of optional paprika for depth
• Two tablespoons (optional; for thickening) of all-purpose flour
• Chopped fresh parsley (for garnish)

Guidelines:

Get the chicken ready:

Using paper towels, pat dry the chicken thighs. This facilitates a beautiful search.

Add a liberal amount of salt and pepper to both sides.

Grill the chicken:

Heat the butter or olive oil over medium-high heat in a big skillet.

Add the chicken thighs, skin-side down, to the heated oil. Sear the skin for five to seven minutes until it becomes crispy and golden brown.

After five minutes, flip the chicken over and sear the other side. After the chicken is browned, place it out of the skillet somewhere else.

Cook the Fragrances:

Add the chopped onion to the same skillet. After the onion is transparent and beginning to caramelize, sauté it for around three to four minutes.

Add the minced garlic and make the Gravy:

Pour in the chicken broth, scraping out any browned bits from the pan’s bottom (this adds flavor).

Add the paprika and dried thyme and stir. If necessary, add salt and pepper to the seasoning after tasting it.

If you want a richer gravy, make a slurry out of the flour and a couple of tablespoons of water. Stir this into the skillet after adding it.

Cook the Gravy Chicken:

Place the skin-side-up chicken thighs back in the skillet when they have seared.

Turn the heat down to low, cover, and simmer for thirty to thirty-five minutes. This enables the chicken to finish cooking and absorb the gravy’s mouthwatering flavors.

Complete and Present:

When the poultry is done, its internal temperature should have reached a point where it should continue cooking for one more minute. Cook the Gravy Chicken:

Place the skin-side-up chicken thighs back in the skillet when they have seared.

Turn the heat down to low, cover, and simmer for thirty to thirty-five minutes. This lets the chicken finish cooking and absorbs the gravy’s mouthwatering flavors.

Complete and Present:

After the chicken is cooked, allow it to cool for a few minutes, remove it from the skillet, and let it achieve an internal temperature of 165°F or 75°C.

For a thicker consistency, you can turn the heat to medium and reduce the gravy even further.

Top the chicken with a heaping spoon of gravy and serve. For a splash of color, garnish with freshly chopped parsley.

Serving Ideas

Gravy Chicken goes well with:

Mashed potatoes:

The rich gravy’s rich texture is a fantastic match for it.

Quinoa or rice are excellent options for soaking up the delicious sauce.

Perfect for dipping into the gravy is crusty bread.

Steamed Vegetables: Gives your dinner a light and nutritious touch.

Advice

An alternative to chicken breasts:

Bone-in chicken breasts can be used instead of chicken thighs, but you’ll need to alter the cooking time because they might require longer.

Vegetable Supplements: Feel free to sauté some sliced carrots or mushrooms with the onion for added taste and nutrition.

Plan:

 This recipe is excellent for meal prep because it can be prepared in advance and reheated.

Savor your delectable, handmade chicken in gravy for a filling and impressive dinner.