Crispy Chicken with Garlic Gravy

Comfort food! Another favorite comfort food that Josh enjoys that I cook up is Crispy Chicken with Garlic Gravy. It’s a favorite because 1.) It’s fried and 2.) Tons of garlic. This is a great one pot meal for an easy dinner. If you don’t have much time to peel the cloves of garlic, the pre-peeled garlic cloves from the grocery work great as well. We like having this served with buttery mashed potatoes. The garlic chicken gravy makes the mashed potatoes even more decadent.

Prep Time: 10 minutes
Cook Time: 45 minutes
Serving Size: 4

    • 4 chicken thighs, bone-in & skin-on

    • 10 -15 cloves of garlic (about 1 1/2 garlic head), separated & peeled

    • 2 tbsp flour

    • 3/4 white wine

    • 1 cup chicken stock

    • 1 1/4tsp fresh thyme (3/4 dried thyme)

    • 2tbsp butter

    • Salt & pepper to taste



    1. Preheat oven to 400 degrees

    2. Heat a 2 1/2 quart saucepan over medium high heat. Pat chicken thighs dry with a paper towel. Season both sides of chicken thighs with salt & pepper. Add 2tbsp of oil to pan and heat. When ready, add chicken thighs to the pan skin side down. Let cook for about for about 4 minutes before turning chicken. This will help crisp the chicken skin. (Who doesn’t like crispy chicken skin). Continue to cook the chicken for 6-8 minutes turning often to have an even cook. When chicken is done, remove from pan and place on a plate. You can remove excess fat if it is too much.

    3. Lower stove to medium heat. Add garlic and cook for about 3 minutes. Stirring frequently to avoid burning the garlic. You just want to brown the garlic. Add flour to pot and stir to evenly coat garlic for a minute. Add chicken thighs in a single layer above the garlic. Cover pan with lid. (NOTE: If you do not have an oven safe lid, you can use aluminum foil.) Place in oven and cook for 15 minutes.

    4. Remove pan from oven and remove the foil. Turn oven to broil. When ready, return pot to oven and broil for 3-5 minutes. This will help crisp the chicken skin more. Continue to watch the chicken in the oven and make sure it does not burn the garlic.

    5. Remove pan from oven and return to stove on medium heat. Remove chicken thighs from pan. Whisk in white wine and cook for a minute then simmer. Whisk in chicken broth, thyme and salt & pepper. Stir occasionally for about 5 minutes until gravy thickens. Turn off heat and add butter.

    6. Add chicken on top of gravy. Try not to get gravy on top of the chicken so that the chicken skin is still crispy.

    7. Serve with mashed potatoes. Add gravy to the mashed potatoes. Add gravy to the side of the plate where you want to place your chicken. Place chicken thigh on top of gravy. Enjoy!

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