Rustic Chicken and Garlic Gravy with Potatoes (Print Version)

Tender Chicken and Garlic Gravy with Potatoes - A comforting, homestyle meal that brings warmth to any table. Easy to make and bursting with savory flavors.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 60 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Contains Dairy, Gluten

# Ingredients:

→ Hearty Base

01 - Bone-in, Skin-on Chicken Thighs (4-6 pieces)
02 - Yukon Gold Potatoes (1.5 lbs, peeled and quartered)

→ Gravy Essentials

03 - Garlic (8-10 cloves, minced)
04 - All-Purpose Flour (1/4 cup)
05 - Chicken Broth (4 cups, low sodium)
06 - Heavy Cream (1/2 cup)

→ Flavor Enhancers & Finishing Touches

07 - Yellow Onion (1 medium, chopped)
08 - Fresh Thyme (1 tbsp, chopped)
09 - Fresh Parsley (2 tbsp, chopped, for garnish)
10 - Olive Oil (2 tbsp)
11 - Salt and Black Pepper (to taste)

# Instructions:

01 - Start by patting your chicken thighs really, really dry. This is crucial for crispy skin, hon! Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, place the chicken skin-side down. Let it sear undisturbed for about 8-10 minutes until the skin is deeply golden and crispy. This step creates amazing fond at the bottom of the pot, which is flavor gold for our **Chicken and Garlic Gravy**. Don't rush it, I've made that mistake and ended up with sad, pale chicken.
02 - Remove the chicken to a plate, leaving the glorious fat in the pot. Reduce the heat to medium. Toss in your chopped onion and cook for 5-7 minutes until it's softened and translucent, scraping up any browned bits from the bottom. Then, add that generous amount of minced garlic and the fresh thyme. Cook for just another minute until fragrant—seriously, don't let the garlic burn! I once got distracted by a text and scorched the garlic, and the whole dish tasted bitter. Learn from my oops moment!
03 - Sprinkle the flour over the softened onions and garlic. Stir it constantly for about 2 minutes, letting it cook into a light roux. It’ll look a bit pasty, but that’s exactly what we want! This step is where the magic happens for our luscious **Chicken and Garlic Gravy**. It smells wonderfully nutty at this point, a sign that you're building a solid foundation. Don't skip cooking out the flour; raw flour taste is just not it.
04 - Gradually whisk in the chicken broth, a little at a time, making sure there are no lumps. Bring the mixture to a simmer, stirring occasionally, and let it cook for 5-7 minutes until the gravy starts to thicken. It should coat the back of a spoon. This is where you really see the gravy come to life, transforming from watery to rich. I usually give it a good taste here and adjust salt and pepper; remember, the chicken will add more saltiness later.
05 - Return the seared chicken thighs to the pot, nestling them into the simmering gravy. Add your quartered potatoes around the chicken. Make sure everything is mostly submerged in the liquid. Bring it back to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 25-30 minutes, or until the chicken is cooked through and the potatoes are fork-tender. This is the part where your kitchen starts smelling absolutely incredible, making you impatient, honestly!
06 - Once the chicken and potatoes are cooked, stir in the heavy cream. Let it warm through for just a minute or two; don't boil it after adding the cream, we don't want it to split. Taste one last time and adjust seasonings if needed. Garnish generously with fresh parsley. The final dish should be a beautiful golden-brown, with tender chicken and potatoes swimming in that irresistible, creamy **Chicken and Garlic Gravy**. It’s messy, it’s comforting, and it’s truly delicious!

# Notes:

01 - Always pat your chicken dry before searing; it’s the secret to truly crispy skin, a tip I learned the hard way after many soggy attempts.
02 - When adding the broth, whisk it in slowly to avoid lumps – I once dumped it all in and spent ages trying to smooth it out.
03 - If you're out of fresh thyme, a teaspoon of dried thyme will do the trick, but reduce the amount.
04 - For an extra depth of flavor, add a splash of white wine after sautéing the onions and garlic.

# Equipment Needed:

01 - Large Dutch Oven or Heavy-Bottomed Pot
02 - Whisk
03 - Tongs
04 - Cutting Board
05 - Knife

# Nutrition (Per Serving):

Calories: 650 kcal
Total Fat: 42g
Total Carbohydrate: 35g
Protein: 32g

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