Have you ever been to the grocery store and found chicken on a “Manager’s Special”? It usually means they want to move the chicken out of store because they have a sell by date that is that day or the next, so they mark it way down… That was the case with today’s Sunday dinner. I went to the market and found a big family size package of chicken drum sticks (10 in all) for $4.11. I mean, how do you pass up a price like that? That’s like a $1.50 per pound.
So, I decided to take it home and make it into a lovely meal. This dish is simple to put together with just 7 ingredients you probably have in your pantry already. This recipe will work with any cut of chicken… if you find thighs at a good price, use those, breast, use those… But, I have to warn you, you may start making this meal even if the chicken isn’t on sale because aside from being inexpensive, it’s also super yummy! With Crispy roasted skin that is pan seared first and a lush gravy over the top combined with melt in your mouth onions, mmmm. I chose to plate my chicken on a platter of plain white rice, but you could certainly whip up some mashed potatoes or cous cous, or even buttered noodles. I put it right on the platter mainly so it could soak up some of the silky gravy.
I should also mention that this chicken is on the table in under an hour and uses only one pan! Let me show you what I did…
Recipe for Roasted Paprika Chicken and Gravy:
3-4 lbs. chicken drum sticks (or thighs)
1/8 cup olive oil
1 large onion, thickly sliced
3 cloves garlic, sliced
1 tsp. Hungarian Paprika
1 heaping Tbs. corn starch
1/2 cup water
Pre-heat oven to 350°F.
Sprinkle one side of raw chicken with kosher salt and paprika. In a heated skillet add in 1/8 cup olive oil. Next add in chicken, seasoned side down. Once chicken is in the pan, season the other side that should be facing up. Allow chicken to crisp up and become golden brown on all sides turning as needed, but not too often.
To the browned chicken add onions and garlic. Drizzle with olive oil. Cover and roast in the oven for 35-40 minutes.
Once the chicken comes out of the oven, set aside and tent with foil.
Drippings will remain in your skillet. With the heat off, add in 1 heaping Tbs. corn starch. Wisk in until there are no lumps. Turn heat on to medium and continue to wisk until thickened. If too thick, add in water. Wisk another few seconds. Pour over chicken.
*note: This is a gluten-free recipe.