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3.43 from 7 votes

Rustic Pan Seared Chicken Thighs with Garlic Gravy

Servings: 6

Ingredients

  • 2 tbsp canola oil
  • 6 boneless skinless chicken thighs, sheared of most fat
  • freshly ground sea salt & black pepper
  • 3 garlic bulbs separated and all cloves peeled
  • 2 tbsp flour
  • 3/4 cup white cooking wine
  • 1 cup chicken broth
  • scant teaspoon dried thyme leaves
  • 2 tbsp butter

Instructions

  • Rinse the pieces of chicken, use paper towels to dry them completely, and transfer them to a plate or platter. Liberally salt & pepper each piece.
  • Add the oil to a dutch oven, or cast iron skillet, and heat over medium high heat. When hot, add the chicken to the pan and cook about 8 minutes, turning often to prevent both burning and sticking, until all the pieces have been nicely seared on each side.
  • Use tongs to remove the chicken from the pan and transfer it to another clean plate or platter. Set aside.
  • Turn the heat down to just a hair under medium, and add in the garlic. Cook, stirring occasionally, just until the garlic's begun to brown- about 2-4 minutes. Whisk in the flour until evenly combined and the gravy's smooth.
  • Transfer the chicken back to the pan, cover, and bake at 400 degrees for 15 minutes.
  • Carefully remove the dutch oven from the oven, place on a burner over medium high heat, and remove the chicken to another clean plate or platter (last time, I promise).
  • Add the wine, and stirring often, let the gravy simmer for about a minute. Add the broth, thyme, and salt & pepper, to taste. Stirring, so that everything's evenly incorporated, reduce the gravy to a simmer and continue cooking until thickened.
  • Stir in the butter. Once completely melted and the gravy's smooth, return the chicken to the pot to heat back up.
  • Serve chicken over a bed or warm white rice or creamy mashed potatoes. Spoon the gravy and garlic over top.