This was a very successful dish. The girls and hubby had a second helping. It was super easy and only took under 45 minutes to make and plate.
Chicken and Brown Onion Gravy
6 chicken thighs (I used boneless and skinless)
1/2 onion, chopped
1/2 cup white wine- I used Sauvignon Blanc
1 cup chicken stock
2 tablespoons flour
fresh herbs, chopped- I used sage
salt and pepper to taste
Heat your pan on high- cast iron or dutch oven. Salt and pepper both sides of the chicken.
Brown your chicken on both sides, about 6 minutes per side, in a couple tablespoons of butter
Take your chicken out and add in 2 tablespoons of olive oil. Add in your onions and a bit more salt and cook down for about 5 minutes. Add in your wine and scrape all the chicken bits off the bottom of the pan. Then add in your flour and whisk until it thickens up a bit. Little by little, add in your stock. Whisk well. Add in your herbs. You should have a nice gravy consistency. Taste here and add more seasoning if needed. Then add your chicken back in and simmer until chicken is done, about 15 more minutes.
I served this with a side of cauliflower and couscous.