Photo by Gwénaël Le Vot
SERVES 4
½ cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon poultry seasoning
1/8 teaspoon cayenne pepper
Kosher salt
Freshly ground black pepper
4 bone-in chicken breasts (or 1 cut-up chicken), rinsed and patted dry
4 bone-in chicken breasts; (or 1 cut-up chicken) rinsed and pat dry¼ cup vegetable oil, divided
1 large onion, halved and sliced
1½ cups unsalted chicken stock
Preheat oven to 350 F. In a large bowl or zip-lock bag, combine flour, garlic powder, onion powder, poultry seasoning, cayenne pepper, salt and pepper. Toss chicken in flour mixture to coat all sides.
In a large cast-iron or heavy-bottomed skillet, over medium-high heat, heat 2 tablespoons oil. Shake excess flour from chicken and add to hot oil, skin side down. Sear until brown on all sides; remove from skillet and keep warm. Add onions to skillet and saute until soft and translucent. Remove from skillet and set aside.
Wipe out skillet and add remaining 2 tablespoons oil. Add 2 tablespoons of leftover seasoned flour; stir constantly until a sand-like consistency and lightly brown. Gradually add chicken stock and whisk until flour and stock are completely combined and start to thicken. When starting to boil, remove from heat. Add chicken, with juices, back to the skillet and spoon onions over the top of chicken. Transfer skillet to oven and bake until internal temperature of chicken is 165 F on an instant-read thermometer, about 20–25 minutes. Serve with your favorite side of mashed potatoes or rice.
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Recipe tip
Flat whisk vs. balloon whisk. When making sauces/gravies, use a flat whisk, not a balloon whisk. A flat whisk allows you to scrape into the corners of a saucepan, thereby evenly distributing all of the flour and ingredients into the sauce. A balloon whisk is used for whipping air into a finished product, like whipped cream and meringues.
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