Chicken in onion gravy
Votes: 4
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Tender chicken in a sweet and spicy onion gravy is prepared in two stages. First, chicken legs, coated in a thin layer of flour, are lightly pan-fried until golden brown, then braised in the onion gravy in the oven until done. Sauté the onions and garlic in the juices left over from the chicken, add a splash of chicken broth, thicken the gravy with seasoned flour, and return the chicken to it. It will cook to perfection in the oven. For this dish, use a skillet suitable for both the stovetop and oven, preferably cast iron. Serve the chicken immediately.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 chicken legs (1.8 kg)
- 2 tbsp. premium flour
- 1 tsp onion powder
- 1 teaspoon paprika
- 1/4 tsp cayenne pepper, or to taste
- 1 tbsp. l. rapeseed oil
- 2 onions, thinly sliced
- 2 cloves garlic, finely chopped
- 1 cup homemade chicken broth or lightly salted chicken broth, warm
- 2 sprigs of fresh thyme
- 1 bay leaf, preferably fresh
We recommend
Recipes with similar ingredients: chicken legs, bay leaf, thyme, ground cayenne pepper, onion powder, paprika
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- In a shallow dish, combine the flour, onion powder, paprika, and cayenne pepper. Season with salt and pepper and toss to coat evenly. In a large ovenproof skillet, heat the oil over medium-high heat until shimmering. Pat the chicken dry with kitchen towels and dredge in the flour mixture, coating all sides. Shake off any excess. Place the chicken in the hot oil and fry until golden brown, 1-2 minutes per side. Transfer to a plate.
- Add the onion to the remaining oil in the pan and reduce the heat to medium. Season the onion with salt and pepper. Cook, stirring occasionally, until golden, 5-7 minutes. Add the garlic and cook until fragrant, 45-60 seconds.
- Pour the remaining flour mixture into the onions and stir to coat and distribute evenly. Add the heated chicken broth and increase the heat to medium-high. Bring to a boil. Reduce the heat to a simmer. Add the browned chicken with all its juices, scattering it among the onions, along with the thyme and bay leaf.
- Transfer the skillet to the oven and roast until the chicken runs clear when pierced with a knife and the internal temperature reaches 165°F (74°C) on a meat thermometer, about 30 minutes. Taste and season with salt and pepper if needed. Discard the thyme sprigs and bay leaf. Serve the chicken immediately.
Author of the recipe - Virginia Willis is a chef, Cajun and Creole cooking teacher, and outdoor author. 2016 Wellness Award Winner
Categories:
recipe / Pan / Dinner / Main courses / Bird
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