Comforting, savory and made for spooning over rice or mashed potatoes, this Olive Oil Roux Chicken & Gravy uses Rocky Mountain Olive Oil Extra Virgin Olive Oil or Garlic Infused Olive Oil to build a rich homemade brown gravy without a traditional butter roux. Chicken thighs are browned first, then flour is cooked directly into the olive oil and pan drippings before adding stock, onion, garlic and Creole seasoning.

The result is tender smothered chicken surrounded by a deeply flavored olive oil roux gravy that tastes like the kind of dinner that has been simmering all afternoon—even when it hasn’t. It’s also an easy, delicious way to see just how well olive oil works in roux for gravy and Southern-inspired comfort food.

I N G R E D I E N T S : 

• 4 to 6 chicken thighs
• Salt and black pepper
• 3 tablespoons any Rocky Mountain Olive Oil Extra Virgin Olive Oil or Garlic Infused Olive Oil
• 3 tablespoons flour
• 2 to 2 1/2 cups chicken stock
• 1 small onion, sliced
• 2 cloves garlic, minced
• Creole seasoning, to taste
• Fresh thyme, optional

I N S T R U C T I O N S :

1. Season the chicken and brown it in olive oil in a heavy skillet. Remove the chicken and set aside.
2. Add enough olive oil to the pan to give you approximately 3 tablespoons of fat.
3. Whisk in the flour and cook until the roux reaches a medium brown.
4. Gradually whisk in chicken stock, then add onion, garlic and seasonings.
5. Return the chicken to the pan and simmer until tender and cooked through.
6. Serve over rice, mashed potatoes or whatever happens to be getting dinner on the table that night.

Nutritional Information (per serving): Calories: 350 | Fat: 22g | Carbohydrates: 8g | Protein: 29g | Sodium: 510mg | Sugar: 1g

Nutrition information is an estimate and may vary based on the chicken, stock, Creole seasoning and other ingredients used.