Creamy Onion Chicken Gravy

I didn’t want to include the chicken prep with this recipe, but it is integral to the finished product. Pan fry your chicken (I used wing sections with no breading) and pour off most of the grease. Return the pan to the burner on medium-low heat.

IMMEDIATELY add your butter before the fond on the bottom of the pan begins to burn. Once the better is melted, make sure to loosen all the chicken bits (fond) from the bottom of the pan, then add your sliced onions to the pan and turn the heat to medium. Once the onions become opaque and begin to caramelize, turn the heat to low and add your flour, stirring constantly. Allow the flour to brown for 30 seconds to 1 minute. Don’t let it burn. Once you notice it starting to stick to the bottom of the pan, add the milk. If it seems too thick, add more milk.

Stir on low to medium low heat until the consistency you desire is reached—thinner for a sauce and thicker for a gravy. Add salt and pepper to taste. Spoon liberally over chicken and mashed potatoes. Or, if you are like me, spoon it straight from the bowl into your mouth! The onions give it an unusual flavor, but is not in the least overwhelming. Enjoy!