This recipe is one of my favorites that I have come up with so far. I found myself missing a bit of familiarity with comfort foods. Gravy seemed like the place to start.
The gravy on this chicken is super creamy and I may have been known for using it as a dip later on. It gels once it’s put in the fridge because of all the good chicken drippings and gelatinous broth from the cooking process.
I use chicken thighs, bone in with the skin on which renders the best flavor and juices for the gravy but if you prefer breast, it can very well be done. Just make sure you choose bone-in whatever you do decide to use.
4 bone-in skin on chicken thighs
1 red onion
2 tablespoons olive oil
4 cloves garlic
1 tablespoon fresh thyme
1. Pre-heat oven to 375. Slice onion and then half them.
2. Bring skillet to low/medium heat on stove top with half of the olive oil, then add onions, cooking them until they’re translucent.
3. Mince the garlic and fresh thyme and rub the outside of the chicken and add salt to the skin side.
4. Once the onions have cooked down remove them from the pan to use later and turn the heat up to medium/high.
5. Put chicken skin side down in the pan and add any remaining seasoning on the chicken.
6. Cook for 10 minutes then flip the chicken so the skin faces up. Then top the chicken with the red onions and pour last tablespoon of olive oil on top.
7. Put in oven for 20 minutes until cooked through.
8.Remove chicken from the pan and pour the onions and drippings into a blender, blend until creamy, add sea salt to taste.
If you double the onions, you get more gravy. It’s that good!