This is the ultimate comfort food dish! A whole chicken is braised and smothered in an easy onion pan gravy. The best news is that everything cooks together in one-pot for no fuss. I like to serve it over hot cooked rice, but mashed potatoes are also a great option.
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ingredients
directions
Sprinkle the chicken with salt, pepper, poultry seasoning, garlic powder and onion powder.
Add 2 tablespoons oil to a large cast-iron skillet or braiser and place over medium-high heat until hot. Add the chicken to the skillet and sear, in batches if needed, until well browned, about 5 minutes on each side. Remove the chicken from the skillet, reserving the drippings in the skillet.
Add the remaining 2 tablespoons oil to the drippings in the skillet and return to medium-high heat. Add the onion to the skillet and season with salt. Cook until the onions are slightly softened and translucent, 2 to 3 minutes. Add the garlic, butter and flour and cook until fragrant and browned, about 1 minute longer.
Gradually add the stock, scraping up the browned bits from the bottom of the skillet with a wooden spoon. Simmer until the gravy is thickened, 3 to 4 minutes. Stir in the vinegar and season with additional salt and pepper.
Add the chicken to the gravy in the skillet, turning to coat. Cover and cook over medium-low heat, turning the chicken occasionally, until a meat thermometer registers 165 degrees F when inserted in the thickest parts of the chicken pieces (avoiding bone), 25 to 30 minutes. Sprinkle with parsley before serving over hot cooked rice.