Friday, September 16, 2016

Roasted Chicken Thighs with Garlic Gravy

I'm ready for fall.  The weather?  Not so much.  I decided however, that because it's September I was going to start roasting, making mashed potatoes, and drinking some pumpkin spice lattes.  (In fairness, the lattes happen early in the morning when it actually is cool)

This recipe is awesome.  The chicken thighs become super crispy.  The garlic basically melts into the sauce.  The gravy tastes amazing by itself, over the chicken, over green beans, and over mashed potatoes.

If you are ready for fall to be here, (or maybe where you are, it is!?) this is a perfect recipe.  Pair it with mashed potatoes to soak up all that gravy and simple steamed green beans or broccoli.  Here's to hoping it isn't 85 degrees all next week and then I can justify my meals and pumpkin spice lattes!


Roasted Chicken Thighs with Garlic Gravy


Roasted Chicken Thighs with Garlic Gravy

Ingredients
1 Tbsp. cooking oil
4-6 chicken thighs, skin on
Salt and pepper, to taste
20 garlic whole cloves, peeled
2 Tbsp. flour
3/4 cup white wine
1 cup chicken broth
*1 1/4 tsp. fresh lemon thyme leaves (or about 3/4 tsp. dried leaves)
2 Tbsp. butter

Preparation
Preheat oven to 400 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 heat.
Dry the chicken thighs 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 10 minutes in all, then remove chicken to a plate.
Reduce the heat to medium- low, add the garlic, and cook, stirring regularly, until it is starting to brown, about 3 minutes.
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. (If you pot or skillet doesn't have a lid, you can tightly cover the top with tin-foil instead.)
Remove the pot from the oven and put it on a burner.
Remove the chicken pieces from the pot to a 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.
Enjoy!

*You can use regular thyme, but I really like lemon thyme!

Recipe adapted from Seasons and Suppers