Chicken Smothered in Gravy

By Leslie Blythe    ,

August 27, 2015

Why is there something so appealing about the word Smothered in the title of a recipe? In this recipe, I used chicken parts, ie - breasts, legs, etc. I think the next time I make this, after sautéing the chicken, I will put it all in a crockpot.

  • Prep: 10 mins
  • Cook: 40 mins
  • Yields: 4 Servings

Ingredients

2½ Tablespoons canola oil

8 skinless chicken drumsticks

Salt and freshly ground pepper

1 thick slice bacon, cut crosswise into 1/4-inch strips

1½ Tablespoons flour

1 medium onion, thinly sliced

1 garlic clove, thinly sliced

1 large tomato, peeled, seeded and coarsely chopped

1 teaspoon tomato paste

1 cup 2% milk

¼ cup low-sodium chicken broth

2 parsley sprigs plus 2 teaspoons parsley, chopped

Directions

1Preheat the oven to 375°. In an ovenproof nonstick skillet, heat 1 tablespoon of the oil. Season the chicken with salt and pepper and add to the pan. Cook over moderately high heat until browned all over, 8 minutes. Transfer the chicken to a plate.

2Add the bacon to the skillet and cook, stirring, until the fat is rendered, 2 minutes. Drain off the fat. Add the remaining 1 1/2 tablespoons of oil to the skillet and stir in the flour until incorporated. Add the onion and garlic and cook over moderate heat, stirring, until slightly softened, 3 minutes. Add the tomato and tomato paste and cook, stirring, until the tomato softens slightly, 5 minutes. Add the milk and broth and bring to a boil, stirring until slightly thickened, 3 minutes. Return the chicken and any accumulated juices to the skillet; add the parsley sprigs.

3Cover the chicken and braise in the oven for 20 minutes, until the meat is cooked through. Using tongs, transfer the chicken to a platter and discard the parsley sprigs.

4Return the skillet to moderate heat and cook the gravy, whisking constantly, until smooth, about 2 minutes. Whisk in the chopped parsley, pour the gravy over the chicken legs and serve.

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