TAK's Braised Chicken and Gravy | Recipe

This succulent and savory dish is best-served family style and is as comforting as a carved turkey smothered in gravy on Thanksgiving day.

The chicken is coated in a vibrant and flavorful dredge and fried to lock in every ounce of flavor. Then, it is braised, low and slow in a rich and aromatic broth. After the chicken has cooked to fall-off-the-bone perfection, the broth is converted into a thick and luscious gravy.

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5 from 1 vote

TAK’s Braised Chicken and Gravy

Succulent, juicy chicken braised in a lemony sauce with shallots and white wine.

Prep Time15 minutes mins

Cook Time1 hour hr 20 minutes mins

Total Time1 hour hr 35 minutes mins

Course: Main Course

Cuisine: American

Keyword: Braised Chicken

Servings: 6 Servings

Calories: 580kcal

Author: Kelly Anthony

Ingredients

• 1 Fryer Chicken
• 6 tbsp Canola Oil separated
• 2 ½ tsp TAK Seasoning
• Zest and Juice of 1 Lemon
• 1 c Unbleached All Purpose Flour
• 3 tbsp Unsalted Butter
• 2 Shallots thinly sliced
• 3 Cloves of Garlic minced
• 1 c Dry White Wine such as Sauvignon Blanc or Pinot Grigio
• 1 ½ c Unsalted Chicken Broth
• 3 Sprigs of Fresh Rosemary
• 3-4 Sprigs of Fresh Thyme
• 2 tsp Kosher Salt
• 1 tsp Black Pepper

Instructions

• Preheat oven to 325°F. Remove the leg quarters, wings and breasts from the chicken, leaving the skin on. Alternatively, request your butcher carve the chicken.
• Place the chicken pieces in a large mixing bowl and drizzle with 2 tbsp of canola oil, TAK Seasoning, and the zest of a lemon. Taking care not to detach the skin, gently toss and rub seasoning into each piece.
• Have ready a dredging station for the flour. Lightly press each piece of chicken into the flour, shaking off any excess and set aside until ready to use.
• In a large sauté pan over medium-high heat, add 3 tbsp of butter along with 3 tbsp of canola oil. Allow oils to come to temperature. Brown the chicken in batches, skin-side down, taking care not to overcrowd the pan. Allow it to cook for 4 minutes, without jostling or moving, just until a golden crust has developed. Turn the chicken and allow to cook for an additional 3 minutes. Remove from the heat and set aside until ready to use.
• Add 1 tbsp of canola oil to a braiser or Dutch oven over medium heat. Add shallots and garlic and sauté for 1 to 2 minutes, just until barely softened.
• Add wine, raise heat to medium-high and allow to rapidly simmer for 5 minutes or until reduced by half. Add unsalted chicken broth, juice of a lemon, rosemary, thyme, salt, and pepper and stir to combine. 
• Distribute chicken as evenly as possible across the braiser or Dutch oven and bake for 1 hour. Remove from the heat and return to the stovetop. Carefully transfer the chicken pieces to a serving platter, tent with aluminum foil, and set aside.
• Bring the liquid mixture to a boil over medium-high and allow to reduce by two-thirds or until thickened, about 8 minutes.
• Remove rosemary and thyme stems, pour over chicken and serve.

Notes

*For a tutorial as to how to butcher a chicken, click this link for TAK’s Whole Roasted Chicken. The same method applies when butchering a raw chicken.

4-6 Servings

Nutrition

Calories: 580kcal | Carbohydrates: 21g | Protein: 28g | Fat: 40g | Saturated Fat: 10g | Cholesterol: 110mg | Sodium: 887mg | Potassium: 401mg | Fiber: 2g | Sugar: 1g | Vitamin A: 390IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 3mg

Would pair well with:

TAK Dinner Rolls, Decadent Mashed Potatoes, Fresh & Simple Green Beans, Perfectly Steamed Broccoli, Fail-Proof Polenta