Braised Chicken with Onion Gravy
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 979
- Total Fat
- 68
- Saturated Fat
- 19
- Carbohydrates
- 29
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 60
- Cholesterol
- 243
- Sodium
- 1577
- Total: 1 hr 15 min
- Active: 40 min
Ingredients
One 3 1/2- to 4-pound chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper
2 teaspoons poultry seasoning
2 teaspoons garlic powder
1 teaspoon onion powder
1/4 cup canola or vegetable oil
1 large yellow onion, sliced
2 cloves garlic, minced
3 tablespoons unsalted butter, plus more as needed
2 tablespoons all-purpose flour
2 cups chicken stock
1 tablespoon white wine vinegar
Chopped fresh parsley, for garnish
Hot cooked rice, for serving
Directions
- Sprinkle the chicken with salt, pepper, poultry seasoning, garlic powder and onion powder.
- 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.
- 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.
- 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.
- 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.