Roasted Paprika Chicken and Gravy


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…

Look at all this chicken!

Sprinkle with kosher salt.

Then sprinkle with Hungarian Paprika. Hungarian Paprika is one of my most favorite ingredients, it’s got a nice heat to it that isn’t overwhelming. However, if you don’t have Hungarian Paprika handy, just take some plain, run of the mill, sweet paprika and add a little cayenne pepper to it and you’ve got something pretty similar. (1 Tbs paprika + 1/4 tsp. cayenne)

In a heated skillet with about 1/8 cup of olive oil, place chicken seasoned side down.

Then repeat the seasoning process on the other side of the chicken as the first side is cooking.

Slice up a large onion… I have to tell you, I only used one onion, but you could definitely use two if you prefer, yum.

Slice up some garlic… My garlic was on some kind of steroids I think, so I just used one clove, but if you are using normal size garlic, you can use 3 cloves.

Turn the chicken in the skillet until each side looks lovely and golden brown just so.

Then add in your onions.

And your garlic.

Then just before you are ready to put it in the oven, drizzle with a bit more olive oil.

Then just before you are ready to put it in the oven, drizzle with a bit more olive oil.

This is what you should see.

Now place a lid on it and place in an oven heated to 350°F for 35-40 mins. (I should note that if your skillet is not oven safe, you may want to transfer to a baking dish at this point, cover with foil)

When it comes out of the oven, you should see that the meat is ready to fall off the bone.

On a family sized platter, make a bed of rice (or mashed potatoes or cous cous or buttered noodles)

Place chicken on rice and tent with foil while you make the gravy.

When you remove the chicken from the skillet, you will have a good amount of liquid left… this will be the base for your gravy.

There is one additional ingredient needed for the gravy… a heaping spoonful of corn starch. That’s it.

Be sure the heat has been off and wisk the cornstarch in to incorporate into your drippings until there are no lumps left.

You should see a nice smooth liquid. Now turn the heat to medium and constantly wisk.

When your gravy gets to this consistency, you could either thin out with a bit of water or if its thickened to your liking, then serve.

I like to pour the gravy right onto the platter.



Recipe for Roasted Paprika Chicken and Gravy:

(Serves 5-6)

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

kosher salt

For gravy:

pan drippings

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.