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Chicken Smothered in Gravy

Source: © Food & Wine Magazine
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Rating: 3   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  45 Minutes
The Good News This satisfying riff on smothered pork chops calls for skinless chicken drumsticks, which have only slightly more fat than breasts, as well as more zinc and iron and tons more flavor. Plus: F&W's Chicken Cooking Guide
2 1/2 tablespoons  canola oil
8 3 ounce  skinless chicken drumsticks
salt and freshly ground pepper
1 ounce  bacon cut crosswise into 1/4-inch strips thinly sliced (1 thick slice)
1 1/2 tablespoons  all-purpose flour
1   medium onion thinly sliced
1   garlic clove thinly sliced
1   large tomato —peeled, seeded and coarsely chopped
1 teaspoon  tomato paste
1 cup  2-percent milk
1/4 cup  low-sodium chicken broth
2   parsley sprigs plus 2 teaspoons chopped parsley

Tip: One Serving  326 cal, 9 gm carb, 19 gm fat, 3.9 gm sat fat, 29 gm protein, 1 gm fiber.
Chicken Smothered in Gravy Recipe at
Preheat the oven to 375°. In an ovenproof nonstick skillet, heat 1 tablespoon of the oil. Season the chicken with salt and pepper and add to the pan. Cook over moderately high heat until browned all over, 8 minutes. Transfer the chicken to a plate.

Add the bacon to the skillet and cook, stirring, until the fat is rendered, 2 minutes. Drain off the fat. Add the remaining 1 1/2 tablespoons of oil to the skillet and stir in the flour until incorporated. Add the onion and garlic and cook over moderate heat, stirring, until slightly softened, 3 minutes. Add the tomato and tomato paste and cook, stirring, until the tomato softens slightly, 5 minutes. Add the milk and broth and bring to a boil, stirring until slightly thickened, 3 minutes. Return the chicken and any accumulated juices to the skillet; add the parsley sprigs.

Cover the chicken and braise in the oven for 20 minutes, until the meat is cooked through. Using tongs, transfer the chicken to a platter and discard the parsley sprigs.

Return the skillet to moderate heat and cook the gravy, whisking constantly, until smooth, about 2 minutes. Whisk in the chopped parsley, pour the gravy over the chicken legs and serve.

Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 01/25/2011
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Rating: 3
by: Barb Reviewed: 02/24/2012
Not enough flavor, but can be fixed
I found this recipe to be very blah the first time around. Decided to try again with a few changes and it was much better. I cooked the bacon pieces and took set them aside then put on top when finished, otherwise the bacon flavor is missed totally. I used canned San Marsano tomatoes, they have more flavor. 2 T tomato paste instead of 1 t. Also added fresh basil. Consistency of gravy is very smooth. Give it a try !
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