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Garlic Thyme Skillet Chicken in Creamy Creamless Onion Gravy

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Nothing is more satisfying than gravy when you need something familiar and comforting. I use bone-in chicken thighs with the skin on, which renders a ton of flavor and juices for the gravy, making it super creamy.  Because of the collagen from the broth and the fat from the thighs, the gravy gels once it’s put in the fridge, making it a great dip if you manage to salvage some leftovers. Bone-in breasts are a fine substitution.

Further Food Commentary:

When someone, like Kari, is managing an autoimmune condition, comfort foods are often the first to go. By creating a gravy that is free of gluten, starch, or binders, Kari has made a nourishing, whole-foods based sauce, without sacrificing the comfort element.

Onions are rich in quercetin, a potent antioxidant that not only helps fight cancer, but is also high in antihistamine properties, making it great for autoimmune conditions like Kari’s, or even for anyone who suffers through seasonal allergies or asthma.

By Casey Giltner, Nutritionist

Garlic Thyme Skillet Chicken in Creamy Creamless Onion Gravy

Stars ( Reviews)

  • Prep Time:10 mins
  • Cook Time:40 mins
  • Servings: 4

Ingredients

4 bone-in skin on chicken thighs

1 red onion (sliced, then cut in half)

2 tablespoons olive oil (divided)

4 cloves garlic (minced)

1 tablespoon fresh thyme (minced)

Sea salt to taste

Instructions

  1. Preheat oven to 375 degrees F.
  2. Rub garlic and thyme on the outside of the chicken and salt the skin side.
  3. Heat an oven safe skillet over medium-low heat.
  4. Add half of olive oil and the onions, cooking until translucent.
  5. Remove onions from pan and set aside.
  6. Return pan to heat, turn up to medium-high.
  7. Put chicken skin-side down in the pan and add any remaining seasoning on the chicken.
  8. Cook for 10 minutes then flip the chicken so the skin faces up.
  9. Top chicken with onions and pour remaining tablespoon of olive oil over the top.
  10. Put in oven for 20 minutes until cooked through.
  11. Remove chicken from the pan and pour onions and drippings into a blender.
  12. Blend until creamy.
  13. Add sea salt to taste.

Note:

If you double the onions, you get more gravy.

Preheat oven to 375 degrees F. Rub garlic and thyme on the outside of the chicken and salt the skin side. Heat an oven safe skillet over medium-low heat. Add half of olive oil and the onions, cooking until translucent. Remove onions from pan and set aside. Return pan to heat, turn up to medium-high. Put chicken skin-side down in the pan and add any remaining seasoning on the chicken. Cook for 10 minutes then flip the chicken so the skin faces up. Top chicken with onions and pour remaining tablespoon of olive oil over the top. Put in oven for 20 minutes until cooked through. Remove chicken from the pan and pour onions and drippings into a blender. Blend until creamy. Add sea salt to taste. Note: If you double the onions, you get more gravy.

Nutrition Information

Per Serving:  Calories: 255; Total Fat: 17g; Saturated Fat: 4g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 3g; Cholesterol: 25mg; Sodium: 202mg; Potassium: 70mg; Carbohydrate: 8g; Fiber: 1g; Sugar: 2g; Protein: 18g

Nutrition Bonus:   Iron:6%

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