B2B Chicken with Gravy

(from kylerhea’s recipe box)

Tuesday 17 October 2017

Source: America's Test Kitchen

Categories: ATK, Chicken, Faves


  • 4 Chicken breasts with bones and skin
  • Salt
  • 1 Tbs vegetable oil
  • Gravy ingredients:::
  • Shallot
  • 2 Tbs flour
  • 1/2 - 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 Tbs butter
  • S&P


  1. ean up the breasts, trimming off extra fat. Season with salt under the skin, and then each side. Bake on a foil lined sheet pan, 40-60 minutes in a 325 oven. Temp should read 160.

  2. Add the Tbs oil in fry pan over a low flame. Once the breasts are in, skin-side down, raise the heat and crisp the skin, about 10 minutes. Flip over and cook on back for 5 minutes. Lastly, tilt them on their sides with the fat side down for 8 minutes to finish cooking. Transfer to a warm oven while you make the gravy.

  3. Mince the shallot and saute in the pan. Once they are browned, sift the flour over the pan and cook it in the chicken fat for a minute or two. Add the chicken stock, and raise the heat to high to reduce the stock. Whisk to keep it from burning and to prevent lumps. Add cream, then butter, and s&p.

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