Name: Braised Chicken with Gravy
Ingredients: 6 bone-in (skin-on chicken thighs); 6 bone-in (skin-on chicken breasts (split, so you have 12 pieces in); total); Salt (for seasoning); Freshly ground black pepper (for seasoning); Oil for pan if necessary; 1 large white onion (small dice); 2-3 large carrots (peeled and diced); 4 stalks of celery (diced); 1/2 cup tomato paste; 3 tablespoons Dijon mustard; 1/2 cup dry white wine; 6-8 cups chicken stock (plus more if needed to cover the chicken); Salt and pepper (to taste); 1/4 cup unsalted butter; 3 1/2 tbsp all-purpose flour

Preheat the oven to 325°F.Season the chicken pieces generously with salt and black pepper. In a large Dutch oven on medium high heat, brown the chicken skin until fat is rendered and skin is golden brown. Work in batches until complete. Remove from the heat. Adjust the heat to medium. In the same Dutch oven, add the mirepoix (onions, carrots, and celery) and sauté until they begin to soften, about 5 minutes. If the pan is dry, add a splash of oil to lubricate the veggies.
Adjust the heat to medium high. Stir in the tomato paste and Dijon mustard and create a thin layer on the bottom of the dutch oven. Cook for a couple of minutes to toast the tomato paste and incorporate the flavors. It should be golden brown. Stir every 30 seconds-1 minute to prevent burning. Once substantial golden brown bits form, deglaze with dry white wine. Allow wine to simmer for a few minutes and reduce.
Add 4 cups of chicken stock to the pot and let it simmer. Taste for seasoning and adjust if necessary. Add the browned chicken pieces to two baking dishes or one large roasting pan, placing them skin-side up.
.Pour the liquid into 2 9×13 baking dishes or one large roast pan. The liquid should cover the meat up to the skin, do not cover the skin. If you need more liquid, add the stock.
Place the chicken in the oven on the middle rack for 1.5-2 hours. Check on the chicken after 30 minutes to make sure the skin is not burning. If the skin is changing color, cover the chicken with foil and continue baking. After 2 hours, adjust the heat to 275 and let it sit until ready to serve. I left mine in the oven for up to 4 hours and it resulted in tender, delicious meat!
Once ready to serve, change the temperature back to 325 and reheat for 15-20 minutes. This is also a good time to reheat any sides you are serving at the same time!
Once the chicken is done, remove it and plate. Prepare the gravy by straining the cooking liquid into a bowl. In a sauce pan, melt the butter on medium heat. Stir in the flour to create a roux. Let it cook, while stirring and bubbling, for 2 minutes until combined. It should have the consistency of very wet sand. If it seems too thick, add more butter. Slowly whisk in the hot chicken liquid until a gravy forms. If the mixture is too thick, add more stock and adjust seasoning to taste.
If the mixture is too thin, turn the heat on high and reduce it until thickened. The mixture should coat the back of a spoon. Pour the gravy into a gravy boat and serve with the chicken. Save some gravy for the mashed potatoes if desired, as well.

Braised Chicken with Gravy