Braised Chicken with Onion Gravy

Prep Time
40 min
Cook Time
1h 15 min
4 servings

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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lb - 4lb chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper
tsp poultry seasoning
tsp garlic powder
tsp onion powder
cup canola or vegetable oil
large yellow onion, sliced
cloves garlic, minced
Tbsp unsalted butter, plus more as needed
Tbsp all-purpose flour
cups chicken stock
Tbsp white wine vinegar
Chopped fresh parsley, for garnish
Hot cooked rice, for serving


Step 1

Sprinkle the chicken with salt, pepper, poultry seasoning, garlic powder and onion powder.

Step 2

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.

Step 3

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. 

Step 4

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. 

Step 5

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.

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