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Chicken and gravy in a white plate with mashed potatoes and green beans
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5 from 6 votes

Chicken And Gravy

This chicken and gravy recipe pairs juicy chicken thighs and drumsticks with a finger-licking gravy that is perfect for serving with all your favorites!
Prep Time5 minutes
Cook Time25 minutes
0 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 475kcal
Author: Jocelyn Delk Adams

Ingredients

  • 1 tablespoon vegetable oil
  • 1 ½ pounds thighs and drumsticks bone-in, skin on
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 ½ cup chicken stock
  • Salt and pepper

Instructions

  • Pat chicken dry. Season with salt and pepper.
  • In a 12-inch skillet, heat oil over medium-high heat.
  • Brown chicken on all sides, about 8-10 minutes. Remove chicken and set aside.
  • Reduce heat to medium and add butter to pan. Once foaming has subsided, sprinkle flour evenly over butter, whisking vigorously, careful to scrape the brown bits from the bottom of the pan.
  • Slowly whisk in stock, about ¼ cup at a time. It will thicken immediately; keep stirring until all the stock has been added.
  • Return chicken to gravy, cover with lid, and continue cooking until chicken is cooked through and has reached 165F, about 8-10 minutes.
  • Taste and season with salt and pepper.

Notes

*serving size is based on one thigh and drumstick, and the nutrition information may vary depending on the size of the chicken.
Tips for making the best chicken and gravy recipe
  1. Patience with Browning: When searing your chicken parts, resist the urge to constantly move them around in the skillet. Letting them sit undisturbed for a few minutes ensures that they get a rich, golden-brown crust, which adds a deeper flavor to the dish.
  2. Whisk Away Lumps: When adding the flour to your butter to make the roux, be vigorous with your whisking. A consistent, smooth roux without lumps is the foundation of any silky gravy. Seriously, those few extra seconds of whisking can make a world of difference!
  3. Scrape Up Those Brown Bits: The little bits stuck to the bottom of the pan after browning the chicken? Flavor goldmines! Make sure to scrape them up thoroughly when making your gravy.
  4. Avoid Boiling the Gravy: If you truly want to make the best chicken and gravy out there, don't boil the gravy once you've added the chicken stock – just simmer it. A gentle simmer helps integrate flavors without the risk of over-thickening or separating your gravy.

Nutrition

Calories: 475kcal | Carbohydrates: 8g | Protein: 26g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 167mg | Sodium: 241mg | Potassium: 399mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 378IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 1mg