Description
A simple, classic chicken and gravy recipe perfect for a comforting weeknight meal.
Ingredients
- 4 bone-in chicken thighs (about 1.5–2 lbs)
- Salt and pepper, to taste
- 2 tbsp olive oil or butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk or cream
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1 bay leaf (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the chicken dry and season both sides with salt and pepper.
- In a large skillet over medium‑high heat, heat olive oil or butter.
- Brown the chicken thighs skin‑side down for 5–7 minutes until golden, then flip and brown the other side for 3–4 minutes. Remove chicken and set aside.
- Reduce heat to medium, add diced onion and sauté for 3–4 minutes until softened.
- Add garlic and cook for another 30 seconds until fragrant.
- Sprinkle flour over onion‑garlic mixture, stirring continuously for about 1 minute to cook the raw flour taste.
- Gradually whisk in chicken broth, scraping up any brown bits from the pan.
- Pour in milk or cream, then add thyme and bay leaf. Bring the gravy to a simmer; season with salt and pepper.
- Return chicken thighs to the pan, reduce heat to low, cover, and simmer for 20–25 minutes until chicken is cooked through (internal temp 165 °F / 74 °C) and gravy has thickened.
- Remove bay leaf, taste gravy and adjust seasoning. Garnish with chopped parsley before serving.
Notes
- Use bone‑in, skin‑on chicken for best flavor and richer gravy.
- To make it gluten‑free, substitute all‑purpose flour with an equal amount of GF flour or cornstarch slurry.
- For extra richness, stir in a pat of butter at the end.
- Leftover chicken and gravy work well over mashed potatoes or rice.