Baked Chicken with Dressing and Gravy

Ingredients

• 4 bone-in, skin-on chicken thighs
• 4 cup chicken broth
• 2 celery stalks
• 1 yellow onion
• 6 cup stale bread cubes
• ½ cup butter
• ¼ cup all-purpose flour
• 1 tbsp fresh sage
• 1 tbsp fresh thyme
• 1½ tsp salt
• ¾ tsp black pepper
• 1 tbsp vegetable oil

Steps

1. Preheat oven to 375°F (190°C). Season chicken thighs generously with 1 tsp salt and 0.5 tsp pepper.
2. Melt 4 tbsp butter in a large skillet over medium heat. Add chopped celery and onion; cook until softened, about 5-7 minutes. Stir in fresh sage and thyme, cooking for 1 minute more.
3. In a large bowl, combine stale bread cubes with the cooked vegetables. Gradually add 2 cups of chicken broth, mixing until the bread is moistened but not soggy. Transfer dressing to a 9x13 inch baking dish.
4. Heat vegetable oil in the same skillet over medium-high heat. Sear chicken thighs skin-side down for 5-7 minutes until golden brown. Flip and sear for another 2-3 minutes.
5. Place the seared chicken thighs on top of the dressing in the baking dish. Bake for 45-55 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and the dressing is golden.
6. While chicken bakes, prepare the gravy: Melt remaining 4 tbsp butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes to create a roux. Gradually whisk in remaining 2 cups chicken broth until smooth and thickened. Season with remaining salt and pepper.
7. Remove chicken and dressing from oven. Let chicken rest for 5 minutes before serving with the dressing and gravy.