Food and Wine's Chicken with Creamy Tomato Gravy

The original recipe called for drumsticks, but we prefer boneless skinless chicken thighs, and for milk, but I used heavy cream instead.

vegetable oil
1 lb boneless skinless chicken thighs
salt and freshly ground pepper
1 slice bacon, chopped
1 1/2 T flour
1 small onion, thinly sliced
1 garlic clove, minced
1 cup canned diced tomato
1 cup heavy cream
1/4 cup chicken broth

In a large cast iron skillet or frying pan, heat 1 T of the oil over medium high heat. Season the chicken with salt and pepper and cook til golden brown. Remove and set aside to keep warm.

Add the bacon to the skillet and cook, stirring, til the fat is rendered, about 2 minutes. Add the remaining oil to the skillet and whisk in the flour. Add the onion and garlic and reduce heat to medium, cooking til softened, about 5 minutes. Add the tomatoes and cook, stirring, about 5 minutes. Add the cream and broth and bring to a boil, cooking til thickened, about 5 minutes.

Return the chicken to the skillet. Cover the skillet and simmer about 20 minutes, or til the chicken is cooked through.

I served the chicken and gravy over garlic mashed potatoes.


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