Food Recipes Sauces, Condiments and Preserves Gravy Chicken Smothered in Gravy 4.0 (2,024) 6 Reviews This satisfying riff on smothered pork chops features chicken drumsticks coated in a creamy tomato gravy. While the chicken is cooked skinless, chopped bacon adds a smoky richness to the dish and pairs well with the savory gravy. By Mark Peel Mark Peel Won Best New Chef at: Campanile and La Brea Bakery, Los Angeles Food & Wine's Editorial Guidelines Updated on July 22, 2024 Save Rate PRINT Share Close Photo: © Quentin Bacon Active Time: 30 mins Total Time: 45 mins Yield: 4 Cook Mode (Keep screen awake) Ingredients 2 1/2 tablespoons canola oil Eight 3-ounce skinless chicken drumsticks Salt and freshly ground pepper 1 ounce bacon (1 thick slice) cut crosswise into 1/4-inch strips 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 Directions 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. Notes One Serving 326 cal, 9 gm carb, 19 gm fat, 3.9 gm sat fat, 29 gm protein, 1 gm fiber. Originally appeared: November 2009 Rate It Print