Creamy Country Chicken and Gravy over Biscuits

Steps

Every amount is written into the step where you use it.

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Creamy Country Chicken and Gravy

1. Pat 1½ pounds boneless skinless chicken thighs dry, then season all over with 1 teaspoon kosher salt, ¾ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder. 4 min
2. Timing-sensitive step. Heat 1 tablespoon neutral oil in a large skillet or Dutch oven over medium-high heat until shimmering, then sear the chicken thighs 5 minutes per side until golden and cooked through, then transfer to a plate. 11 min
3. While the chicken rests, finely dice the yellow onion and mince 3 garlic cloves. 5 min
4. Use two forks to pull the rested chicken thighs into bite-sized shreds. 3 min
5. Finely dice the yellow onion and mince 3 garlic cloves. 5 min
6. Timing-sensitive step. Melt 3 tablespoons unsalted butter in the skillet over medium heat, add the diced onion, and cook, stirring frequently, for 4–5 minutes until softened and translucent. 5 min
7. Timing-sensitive step. Add the minced garlic and cook, stirring constantly, for 1 minute until fragrant.
8. Timing-sensitive step. Sprinkle 3 tablespoons all-purpose flour over the onions and stir continuously for 1–2 minutes to cook out the raw flour taste. 2 min
9. Timing-sensitive step. Pour in 1½ cups low-sodium chicken broth in a slow stream, whisking constantly to prevent lumps, then whisk in 1 cup whole milk, ¼ cup heavy cream, and 1 teaspoon Worcestershire sauce. 3 min
10. Add 4 sprigs of fresh thyme and bring the gravy to a gentle simmer over medium heat, stirring occasionally, for 6–8 minutes until thickened enough to coat a spoon. 8 min
11. Remove and discard the thyme sprigs, fold in the shredded chicken, and simmer 2 minutes more to heat through; taste and adjust salt and pepper. 2 min

Flaky Buttermilk Drop Biscuitsbase

1. Preheat the oven to 450°F and line a baking sheet with parchment paper. 10 min
2. Whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, ¾ teaspoon kosher salt, and 1 teaspoon granulated sugar in a large bowl. 3 min
3. Add 6 tablespoons cold cubed unsalted butter to the flour mixture and work it in with your fingertips until the mixture resembles coarse, pea-sized crumbs. 4 min
4. Pour in ¾ cup cold buttermilk and stir with a fork just until a shaggy, sticky dough forms — do not overmix. 2 min
5. Drop the dough in 8 equal mounds onto the prepared baking sheet, spacing them 2 inches apart. 2 min
6. Bake for 13–15 minutes until the biscuits are deep golden brown on top. 14 min
7. Transfer the biscuits to a wire rack and let them cool for 2 minutes, then split each one in half to serve. 3 min

Simple Steamed Green Beans with Butterside

1. Trim the stem ends from 12 ounces of fresh green beans. 4 min
2. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket over medium-high heat, add the green beans, cover, and steam for 5–6 minutes until bright green and just tender-crisp. 6 min
3. Transfer the green beans to a serving bowl, toss with 1 tablespoon unsalted butter, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper, and serve with lemon wedges on the side if desired. 2 min