Drunk Chicken In Gravy
Serves: 2
Vicente Kshlerin
1 January 1970
Based on User reviews:
48
Spice
43
Sweetness
56
Sourness
51
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
All-Purpose Flour1
Salt2 tbsps
Olive Oil3 cloves
Garlic (minced, divided)1 small
Onion (minced)2 cups
Chicken Stock1 cup
Orange Juice6 sprigs
Thyme (fresh)Directions:
1
Transfer chicken to a Dutch oven
2
Combine flour, salt, and pepper in a large resealable plastic bag; add 1/2 of the chicken and shake until pieces are thoroughly coated
3
Remove chicken, shaking off excess flour
4
Repeat with remaining chicken
5
Heat olive oil in a large skillet over medium heat; add 1/2 of the garlic
6
Working in batches, add chicken, skin-side down; cook until browned on all sides, about 10 minutes
7
Repeat cooking with remaining chicken
8
Preheat oven to 350 degrees F (175 degrees C)
9
Cook and stir onion, remaining garlic, and bacon in the skillet used for chicken until onion is tender and bacon is crisp, about 10 minutes
10
Pour chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon
11
Mix beer, orange juice, thyme, and parsley into onion-bacon mixture until combined; pour over chicken
12
Cover Dutch oven
13
Bake in the preheated oven until chicken is very tender, about 1 hour
14
An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C)
15
Transfer chicken to a serving platter and cover with aluminum foil
16
Place Dutch oven on the stove and cook over medium heat until gravy is reduced and thickened, about 5 minutes
17
Strain herbs out of gravy and serve gravy alongside chicken