Bake Me Crazy Chicken with Gravy

Total Time:
40 min
Prep:
10 min
Inactive:
5 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 (6-ounce) boneless skin-on chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon freshly cracked black pepper
  • 1 tablespoon smoked paprika
  • 2 tablespoons olive oil
  • Tarragon Pan Sauce:
  • 3 tablespoons butter
  • 1 tablespoon minced garlic
  • 1 shallot, diced
  • 3 tablespoons all-purpose flour
  • 4 cups chicken stock, cold
  • Salt and freshly cracked black pepper
  • Dash sherry vinegar
  • 2 tablespoons chopped parsley leaves
  • 2 tablespoons chopped tarragon leaves
Directions
Watch how to make this recipe.
  • Preheat the oven to 375 degrees F.

  • In a large skillet over medium-high heat, add the oil.

  • Season both sides of the chicken with salt, pepper and smoked paprika. Put the chicken, skin side down, into the hot oil and sear until nicely browned, about 2 to 3 minutes. Flip and sear for an additional minute. Remove from pan and arrange them on a quarter sheet tray with a rack. Bake until the chicken is cooked through, about 6 to 8 minutes. Remove from the oven to a cutting board and allow to rest for about 5 minutes before slicing

  • For the sauce:

  • In a medium saucepan, over medium-high heat, add the butter. Add the garlic and shallots and cook until fragrant, about 1 to 2 minutes. Stir in the flour to form a pasty roux. Add the chicken stock and bring the mixture to a boil, stirring frequently. Turn heat down to medium. Season the sauce with salt and pepper, to taste, and mix well. Add the sherry vinegar and simmer for 2 to 3 minutes to thicken the sauce. Stir in the chopped parsley and tarragon. Transfer the sliced chicken to serving plates and drizzle with the sauce.


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