I don’t normally cook with chicken thighs, but I couldn’t resist using them in this recipe! This is another recipe provided by my boss’s boss, Lily. I made it for the first time a few weeks ago and I can honestly say it’s pretty tasty as is. But knowing me, I’ll end up throwing more things into it. Or even add dumplings!
If you use a regular pan, as opposed to a non-stick, just make sure your heat is a little lower and that you let the meat tell you when it’s ready to flipped as it will release off the pan itself. Lowering the temperature I find helps stop a quick burn and less brown bits sticking to the bottom, even though that’s where the deliciousness is and will come off later when you add liquid.
You can actually omit the bacon if you do not eat it or don’t have any on hand. It adds flavour to the roux. But if you do add it, you get a delicious treat once cooked as the recipe doesn’t call to add it back in!
I served mine with cauliflower rice and it turned out to be a great substitute for this dish as opposed to rice! Mashed potatoes would work too!
Chicken & Gravy
Prep time: 10 minutes Cook time: 45 minutes Cool time: 5 minutes
2.5 tbsp canola oil
8 skinless chicken drumsticks or thighs
1 oz bacon (1 thick slice) cut crosswise into 1/4 inch strips
1.5 tbsp flour
1 medium onion, thinly sliced
1 garlic clove
1 large tomato, peeled, seeded and coarsely chopped or 1 pint cherry tomatoes, peeled, cut in half
1 tsp tomato paste
1 cup 2% milk
1/4 cup chicken broth
salt and pepper to taste
Preheat oven to 375 degrees F.
In an over proof, non-stick if possible, skillet, heat 1 tbsp oil. Season chicken with salt and pepper and add to the pan. Cook over med-high heat until browned all over, about 8 minutes. Transfer chicken to a plate.
Add bacon to the skillet and cook, stirring, until the fat is rendered, about 2 minutes. Remove bacon keeping the fat in the pan. Add remaining 1.5 tbsp of oil and stir in the flour until incorporated. Add the onion and garlic and cook over medium heat, stirring until slightly softened, about 3 minutes.
Add tomato and tomato paste and cook, stirring until the tomato softens slightly, about 5 minutes.
Add milk and broth and bring to a boil, stirring until thickened, about 3 minutes.
Return chicken to the pan and cover with lid or aluminum foil. Place in the oven for 20-30 minutes, until the meat is cooked through.
Using tongs, transfer chicken to a platter. Return skillet to medium heat and cook the gravy, whisky constantly until smooth, about 2 minutes.
Pour gravy over chicken and serve.