This gravy is so unique… just a hint of balsamic vinegar does the trick.
Ingredients for the chicken:
- Chicken for two. One 12-16 ounce boneless breast or two single serving boneless pieces
- 2 Cloves garlic, smashed a little
- 1/2 Onion or 2 pieces of celery, rough chopped.
- 1/4 Cup of chicken stock
- Parsley or chives for garnish
- Salt and pepper
For the Gravy:
- 1 Cup chicken stock
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1/4 Cup half and half
- 1 Sprig of fresh thyme
- 1-2 Tablespoons balsamic vinegar
Directions: Preheat the oven to 350° F
Brown the chicken under the broiler, on a grill pan, or out on the BBQ grill just until you give it some color and marks. In an oven proof pan with a tight fitting cover add the garlic, onion (or celery) and place the chicken on top. Pour the stock around it and sprinkle on the salt and pepper. Cover tightly and put in the oven. A single large piece of chicken will need to cook for 45-60 minutes. Two smaller pieces will need 30-45 minutes. Cook until at least 165° in center.
There will be some sauce in the pan that really is worth using. Remove the chicken to a cutting board and cover with foil until you are ready to slice and serve. Boil down the juice left in the pan and strain into your gravy pan below for additional flavor.
For the gravy, melt the butter in a sauce pan. When bubbly, sprinkle in the flour. Whisk and cook for a couple minutes until flour becomes “tan”. Slowly pour in the stock while whisking. Add the thyme. Boil 2-3 minutes to thicken. Add the half and half and 1 tablespoon of the vinegar. One tablespoon of vinegar is usually fine for us. Add a little more if you want to live on the edge. Keep warm until chicken is ready.
