Oven Roasted Chicken Quarters (super crispy skin!) in a White Wine Chicken Gravy

I am always looking for new ways to cook chicken.  I usually tend to gravitate to the boneless, skinless chicken breasts but I saw what was called a "grill pack" of chicken quarters at the grocery store and decided to give it a try.  It had 2 breasts with rib meat on the bone with the skin, and 3 legs/thighs on the bone with the skin in it.  Frankly it was just a massive amount of chicken that I had no business in trying to cook!  I ended up only cooking the 2 breast pieces and one leg piece (because that was all I could fit in the pan I was using).  This chicken was packed full of flavor, moist, had a delicious crispy skin (my favorite part) and also makes a white wine chicken gravy or sauce to pour over it (ok and to pour over the potatoes I had along with it).  

[What you Need]

3 giant pieces from your "grill pack" of chicken, on the bone, with the skin on
1 can of chicken broth
1 cup dry white wine
1/2 large onion, chopped
1/4 cup roughly chopped garlic
2 sprigs fresh time
2 sprigs fresh rosemary
1/2 of butter
2 tablespoons flour
2 tablespoons freshly chopped rosemary
2 tablespoons freshly chopped thyme
1 tablespoon garlic powder
olive oil

[What to do]

Pre heat your oven to 400.  In a bowl, combine your chicken broth, white wine, garlic, and onion and set it aside.  Pat your chicken dry with a paper towel.  In a smaller bowl, combine your chopped thyme, chopped rosemary, garlic powder, salt and pepper.  Then, add in just enough olive oil to make a sort of paste out of the herbs.  Rub this herb paste over all the sides of your chicken so it is well coated.

In a cast iron skillet or your dutch oven (without the lid) heat on high some olive oil until it starts to smoke.  Make sure that whatever pan you are using is one that all of your chicken and sit in one layer in and is also one that go in the oven.  I used my dutch oven without the lid and it worked great.

When the oil just starts to smoke, put your chicken in, skin side down and sear it off for about 3-4 minutes.  Then flip them over and cook for another 3-4 minutes on that side.  With the (now crispy) skin side of your chicken is up, pour the liquid with the onions and garlic in and place the rosemary sprigs and thyme sprigs in between the chicken pieces in the liquid.  place it all in the oven and cook for about 30 minutes, depending on the thickness of your chicken.  Since I was using 2 big breast pieces and 1 leg piece, it too about 40 minutes since the breasts where so much thicker, but if you were doing all leg pieces, it would take a little less.  Always make sure to test the thickets part of your chicken with a meat thermometer to make sure that it is done (165-170 degrees).

Now, remove the pot from the oven.  At this point, I wanted the tops of the chicken to be a little charred so I removed the pieces and placed them skin side up on a baking sheet and put them under the broiler for a few minutes while I was making the gravy.  That step is not necessary, just a preference of mine!  After you remove the chicken from the pan, also take out the sprigs of rosemary and thyme.  Over medium heat on the stove, add in the butter to the cooking liquid (with the onions and garlic) that is left in the pot.  Add in your flour and cook for about 15 minutes until it thickens up and becomes a gravy.  I highly suggest mixing the flour with a little water first to make it smooth so it wont clump up when you add it to the liquid.  You could also thicken it with corn starch (mixed with water) if that is easier.  Sometimes I find thickening sauces with flour a little temperamental so I just use corn starch.  You will want to season your gravy with salt and pepper.

Pour your gravy over your chicken and enjoy!

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