Tulo

Chicken and Gravy Recipe

Searing the chicken skin-side down first builds a deep layer of browned bits (fond) in the pan, and that fond, not bouillon or gravy packets, is what gives the finished gravy its real savory flavor. Finishing the chicken in the gravy itself also keeps the meat moist while the gravy slowly thickens around it.

Prep
10 min
Cook
30 min
Total
40 min
Servings
4

Ingredients

Servings4
  • 4 thighs (about 1.5 lb) bone-in, skin-on chicken thighs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp vegetable oil
  • 2 tbsp unsalted butter
  • 1/2 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup whole milk
  • 1 tsp fresh thyme leaves

Nutrition per serving

Calories
437
Protein
25g
Carbs
19g
Fat
29g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
  2. 2Heat the oil in a large skillet over medium-high heat. Add the chicken skin-side down and sear undisturbed for 6-7 minutes, until the skin is deep golden brown and releases easily from the pan.
  3. 3Flip and cook the other side for 4-5 minutes, then transfer the chicken to a plate; it won't be fully cooked yet.
  4. 4Lower the heat to medium and add the butter to the same skillet, scraping up any browned bits stuck to the bottom.
  5. 5Add the onion and cook for 3-4 minutes until softened, then stir in the garlic and cook for 30 seconds until fragrant.
  6. 6Sprinkle the flour over the onions and stir constantly for 1-2 minutes to cook off the raw flour taste; it will look like a thick paste.
  7. 7Slowly whisk in the chicken broth, a splash at a time, working out any lumps before adding more. Bring to a simmer.
  8. 8Stir in the milk and thyme, then nestle the chicken (and any accumulated juices) back into the skillet, skin-side up.
  9. 9Reduce heat to low, cover partially, and simmer for 12-15 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer and the gravy has thickened enough to coat the back of a spoon.USDA safe minimum for poultry: 165°F (74°C)
  10. 10Season the gravy with additional salt and pepper to taste and serve the chicken hot, spooned over with the gravy.
How to Use a Meat Thermometer

Tips & variations

  • Bone-in, skin-on thighs hold up best to the simmer without drying out; boneless skinless thighs work too but need only about 8-10 minutes in the gravy.
  • Deglaze the pan with a splash of white wine before adding the broth for extra depth.
  • Stir in a spoonful of Dijon mustard or a dash of Worcestershire sauce for a sharper, savory gravy.
  • For a thicker gravy, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it in during the last few minutes of simmering.

Storage & reheating

Store cooled chicken and gravy in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet over low heat, adding a splash of broth or milk if the gravy has thickened too much. Freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

Tips from the Tulo kitchen

  • Letting the seared chicken rest on a plate while building the gravy keeps the crispy skin from steaming and going soft too early.
  • A flat-edged wooden spoon works better than a whisk for scraping up stuck-on fond in step 4.

FAQ

Why is my gravy lumpy?

Lumps form when broth is added too quickly to the flour paste. Whisk in the liquid gradually, a small splash at a time, and fully incorporate each addition before adding more.

Can I use chicken breasts instead of thighs?

Yes, but breasts dry out faster in the simmer. Cut the final simmering time to about 8-10 minutes and check with a thermometer to avoid overcooking past 165°F (74°C).

Why is my gravy too thin?

The gravy thickens as it simmers uncovered or partially covered; if it's still thin after 15 minutes, whisk in a slurry of 1 teaspoon cornstarch dissolved in 1 tablespoon cold water and simmer for another minute or two.

Can this be made ahead for a holiday meal?

The gravy base can be made a day ahead and refrigerated separately; reheat it gently, then add freshly seared chicken and finish simmering just before serving so the skin stays crisp longer.

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