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Braised Chicken with Onion Gravy

Prep Time
40 min
Cook Time
1h 15 min
Yields
4 servings

This is the ultimate comfort food dish! A whole chicken is braised and smothered in an easy onion pan gravy. The best news is that everything cooks together in one-pot for no fuss. I like to serve it over hot cooked rice, but mashed potatoes are also a great option.

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ingredients

lb - 4lb chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper
2
tsp poultry seasoning
2
tsp garlic powder
1
tsp onion powder
¼
cup canola or vegetable oil
1
large yellow onion, sliced
2
cloves garlic, minced
3
Tbsp unsalted butter, plus more as needed
2
Tbsp all-purpose flour
2
cups chicken stock
1
Tbsp white wine vinegar
Chopped fresh parsley, for garnish
Hot cooked rice, for serving
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directions

Step 1

Sprinkle the chicken with salt, pepper, poultry seasoning, garlic powder and onion powder.

Step 2

Add 2 tablespoons oil to a large cast-iron skillet or braiser and place over medium-high heat until hot. Add the chicken to the skillet and sear, in batches if needed, until well browned, about 5 minutes on each side. Remove the chicken from the skillet, reserving the drippings in the skillet.

Step 3

Add the remaining 2 tablespoons oil to the drippings in the skillet and return to medium-high heat. Add the onion to the skillet and season with salt. Cook until the onions are slightly softened and translucent, 2 to 3 minutes. Add the garlic, butter and flour and cook until fragrant and browned, about 1 minute longer. 

Step 4

Gradually add the stock, scraping up the browned bits from the bottom of the skillet with a wooden spoon. Simmer until the gravy is thickened, 3 to 4 minutes. Stir in the vinegar and season with additional salt and pepper. 

Step 5

Add the chicken to the gravy in the skillet, turning to coat. Cover and cook over medium-low heat, turning the chicken occasionally, until a meat thermometer registers 165 degrees F when inserted in the thickest parts of the chicken pieces (avoiding bone), 25 to 30 minutes. Sprinkle with parsley before serving over hot cooked rice.

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