Chicken Smothered in Gravy

Why is the something so appealing about the word Smothered in the title of a recipe? In this recipe, I used chicken parts, ie – breasts, legs, etc. I think the next time I make this, after sautéing the chicken, I will put it all in a crockpot.



Chicken Smothered in Gravy

Serves 4

2 1/2 Tbs canola oil
Eight 3 oz skinless chicken drumsticks
Salt and freshly ground pepper
1 oz bacon (1 thick slice) cut crosswise into 1/4-inch strips
1 1/2 Tbs all-purpose flour
1 medium onion, thinly sliced
1 garlic clove, thinly sliced
1 large tomato, peeled, seeded and coarsely chopped
1 tsp tomato paste
1 cup 2% milk
1/4 cup low-sodium chicken broth
2 parsley sprigs plus 2 tsp chopped parsley

Preheat the oven to 375°. In an ovenproof nonstick skillet, heat 1 tablespoon of the oil. Season the chicken with salt and pepper and add to the pan. Cook over moderately high heat until browned all over, 8 minutes. Transfer the chicken to a plate.

Add the bacon to the skillet and cook, stirring, until the fat is rendered, 2 minutes. Drain off the fat. Add the remaining 1 1/2 tablespoons of oil to the skillet and stir in the flour until incorporated. Add the onion and garlic and cook over moderate heat, stirring, until slightly softened, 3 minutes. Add the tomato and tomato paste and cook, stirring, until the tomato softens slightly, 5 minutes. Add the milk and broth and bring to a boil, stirring until slightly thickened, 3 minutes. Return the chicken and any accumulated juices to the
skillet; add the parsley sprigs.

Cover the chicken and braise in the oven for 20 minutes, until the meat is cooked through. Using tongs, transfer the chicken to a platter and discard the parsley sprigs.

Return the skillet to moderate heat and cook the gravy, whisking constantly, until smooth, about 2 minutes. Whisk in the chopped parsley, pour the gravy over the chicken legs and serve.


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