| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 30 min |
| Cook: | 1 hr 15 min |
| Yield: | 4 servings |
Ingredients
- 1 strip bacon, cut into small lardons
- 3 teaspoons vegetable oil
- 1 pound chicken legs
- 1 pound chicken thighs
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 large onion, diced
- 1 tablespoon all-purpose flour
- 2 cups chicken stock
- Sour Cream Garlic Biscuits, recipe follows
- 4 tablespoons butter, cut into 1/2-inch cubes
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon granulated garlic
- 1/2 cup plus 2 teaspoons sour cream
Instructions
- Cook the bacon in 2 teaspoons of the oil in a heavy pot or Dutch oven over medium heat until crisp. Remove and set aside, reserving the bacon fat in the pot.
- Use dry hands to pull off the skin from the chicken thighs and discard. Trim any large pieces of fat. Sprinkle the chicken legs and thighs with salt and pepper and brown over medium-high heat in the Dutch oven. Remove the chicken and set aside. Lower the heat to medium and cook the carrots, celery and onions in the remaining oil over medium heat until tender and fragrant. Sprinkle with flour and cook 1 minute, stirring. Deglaze the pan with the chicken stock. Add back the chicken and the bacon, and pour enough water to almost cover the chicken, 1 to 2 cups. Cook, covered, over low heat for 30 minutes and then uncovered for 15 minutes. If the sauce is not thick enough, let it reduce longer. Serve over the Sour Cream Garlic Biscuits.
- Chill the butter in the freezer while gathering the other ingredients. Preheat the oven to 425 degrees F.
- Place the flour, baking powder, baking soda, oregano, salt and garlic in a food processor and pulse. Add the butter and process until the mixture resembles wet sand. Add 1/2 cup sour cream and pulse until a dough is formed. Place the dough on a floured surface and form into a thick disc, about 4 inches in diameter. Cut into 6 wedges. Brush the tops with the remaining sour cream. Bake until fluffy and golden, 11 to 15 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 950 |
| Total Fat | 63 g |
| Saturated Fat | 23 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 47 g |
| Cholesterol | 272 mg |
| Sodium | 1255 mg |
Reviews
I have made this meal several times………delicious!
I made this using very rich homemade stock (Alton Brown – roasted chicken backs & veggies). Then instead of water I used canned chicken stock. I added extra flour so the gravy would be thicker. It was very rich tasting! I also used all bone-in chicken thighs. I didn’t care for the biscuits – next time I would leave out the garlic powder and oregano, or use mashed potatoes or rice to put it on. I will make it again — it’s a nice dish, and quite inexpensive!
Cooked this for Sunday dinner today and it was a hit! Good home-kitchen comfort food that goes on my “favorite” list. Only changes I made were to use all chicken thighs, no legs; and I didn’t add the water to the broth so the resulting gravy was very rich and flavorful, nothing bland about it at all. And the biscuits were to die for! Thanks, Melissa! This is a keeper.
One of my families favorites! Easy and great for a dinner party too. Make ahead and your guests will love it. I serve with mashed potatoes.
Absolutely delicious! It took a bit more reducing, but favor and comfort were amazing.
You’ve never had real southern gravy, have you?
It wasn’t a bad flavor but the liquid was too much like a chicken noodle soup, which made the chicken itself not as flavorful. I agree, this is an inspiration recipe but by itself, not that great.
I can’t print from this page……what happened to that capability!! Dislike!!
It was terrible. Sorry Melissa. Just sayin.
We love this recipe! It is easy and delectable!