Chicken with Garden Gravy
Transform weeknight dinners with this comforting recipe for *Chicken with Garden Gravy*, a heartwarming dish bursting with fresh produce and rich flavors. Tender, golden-seared chicken thighs are simmered in a luscious gravy infused with sautéed onions, carrots, celery, and fresh thyme. A touch of heavy cream adds velvety smoothness, while sweet peas brighten the dish with a pop of color. Perfectly balanced and deeply satisfying, this one-pan wonder is ideal for busy evenings or cozy gatherings. Serve it over creamy mashed potatoes, steamed rice, or with a side of crusty bread to soak up every last drop of that savory garden-inspired gravy. Ready in under an hour, this wholesome, family-friendly recipe will soon become a staple in your meal rotation.
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Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion (diced)
- 3 medium carrots (diced)
- 2 stalks celery stalks (diced)
- 3 cloves garlic cloves (minced)
- 4 sprigs fresh thyme
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup peas
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped)
Directions
Step 1
Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
Step 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and sear for 4-5 minutes until the skin is golden and crispy. Flip the chicken and sear the other side for 3-4 minutes. Remove the chicken from the skillet and set aside.
Step 3
Reduce the heat to medium and add butter to the skillet. Once melted, add diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Step 4
Stir in the minced garlic and fresh thyme sprigs, cooking for an additional 1 minute until fragrant.
Step 5
Sprinkle the flour over the vegetables and cook while stirring for 1-2 minutes to eliminate the raw flour taste.
Step 6
Gradually stir in the chicken broth, scraping up any browned bits from the bottom of the skillet, and bring the mixture to a simmer.
Step 7
Return the chicken thighs to the skillet, skin-side up, ensuring they are partially submerged in the gravy. Lower the heat, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Step 8
Remove the chicken thighs and thyme sprigs from the skillet. Stir in the peas and heavy cream, then simmer the gravy for another 3-5 minutes until slightly thickened.
Step 9
Taste the gravy and adjust seasoning with additional salt and pepper if needed. Return the chicken to the skillet and spoon the gravy over the top.
Step 10
Garnish with freshly chopped parsley before serving. Serve hot with mashed potatoes, rice, or crusty bread.
Nutrition Facts
| Serving size | (2123.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3098.7 |
| Total Fat 232.9g | 0% |
| Saturated Fat 82.2g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 911mg | 0% |
| Sodium 4409.0mg | 0% |
| Total Carbohydrate 70.1g | 0% |
| Dietary Fiber 16.1g | 0% |
| Total Sugars 23.9g | |
| Protein 183.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 347.0mg | 0% |
| Iron 14.7mg | 0% |
| Potassium 3395.0mg | 0% |
Source of Calories