Chicken & Gravy with Garlic Mashed Potatoes

Name: Chicken & Gravy with Garlic Mashed Potatoes
Total time: 1 hour
Yield: 2–3
Cuisine: American
Ingredients: 4–5 chicken drumsticks; 1 tablespoon cooking oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; ¾ teaspoon kosher salt; ½ teaspoon black pepper; ½ teaspoon Cajun seasoning; ½ teaspoon dried thyme; 1½ lb russet or Yukon Gold potatoes; 4 tablespoons butter; ½ cup milk or half-and-half; 2 cloves garlic, minced or grated; Salt, to taste; Black pepper, to taste; ½ small yellow onion, thinly sliced; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups chicken broth; ½ cup milk or half-and-half; 1 teaspoon Worcestershire sauce; ½ teaspoon garlic powder; ½ teaspoon onion powder; Black pepper, to taste; Sliced green onions, optional

Main Courses$10 Chicken Series · Meal 2

1 hour

2–3

Ingredients

For the Chicken

4–5 chicken drumsticks
1 tablespoon cooking oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
¾ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon Cajun seasoning
½ teaspoon dried thyme

For the Garlic Mashed Potatoes

1½ lb russet or Yukon Gold potatoes
4 tablespoons butter
½ cup milk or half-and-half
2 cloves garlic, minced or grated
Salt, to taste
Black pepper, to taste

For the Onion Gravy

½ small yellow onion, thinly sliced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken broth
½ cup milk or half-and-half
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon onion powder
Black pepper, to taste

For Garnish

Sliced green onions, optional

Instructions

Season the Chicken Preheat your oven to 425°F. Pat the drumsticks dry with paper towels and add them to a bowl. Add the cooking oil, garlic powder, onion powder, paprika, salt, black pepper, Cajun seasoning, and thyme. Get in there and make sure every drumstick is coated. Season the whole chicken. Not just the side facing you. The back of the chicken deserves flavor too. 😂
Bake the Chicken Arrange the drumsticks on a lined sheet pan with a little room between each piece. Bake at 425°F for 35–45 minutes, flipping them about halfway through. Chicken is safe once the thickest portion reaches 165°F, but drumsticks usually become more tender around 175–185°F. Once they're finished, set them aside while you handle the potatoes and gravy.
Cook the Potatoes Peel the potatoes if you'd like and cut them into evenly sized chunks. Place them in a pot of cold, salted water. Bring to a boil and cook for approximately 15–20 minutes, until they're completely fork-tender. If you gotta put your shoulder into it, they ain't ready. 😂 Drain thoroughly. Return them to the hot pot for about 1 minute to allow some of the excess moisture to evaporate.
Make the Garlic Butter & Milk Melt 4 tablespoons butter over low heat. Add your minced garlic and cook for about 30–45 seconds. We're just waking the garlic up. Don't burn it—burnt garlic gets disrespectful real quick. Add ½ cup milk or half-and-half and gently warm the mixture. You don't need a rolling boil, just get it warm.
Mash the Potatoes Pour the warm garlic-butter mixture into the potatoes. Mash until creamy. Season with salt and black pepper to taste. Don't beat these potatoes like they owe you money—overworking potatoes can turn them gummy. We want mashed potatoes, not drywall compound.
Start With the Onions Melt 2 tablespoons butter in a skillet over medium heat. Add your sliced onions. Cook for approximately 5–7 minutes, stirring occasionally, until they're softened and lightly golden.
Make Your Roux Sprinkle 2 tablespoons flour over the butter and onions. Stir everything together and cook for approximately 1–2 minutes. This cooks out that raw flour taste. You want a light roux here—we're making gravy, don't get ambitious and accidentally start a gumbo. 😂
Add the Chicken Broth Slowly pour in 2 cups chicken broth, whisking as you go. Don't dump all of it in at once. Adding it gradually while whisking helps keep your gravy smooth instead of giving you little flour dumplings nobody asked for.
Finish the Gravy Whisk in ½ cup milk or half-and-half, Worcestershire sauce, garlic powder, onion powder, and black pepper. Bring everything to a gentle simmer. Cook for approximately 5–7 minutes, stirring occasionally, until the gravy thickens enough to coat the back of a spoon. Taste it before adding additional salt.
Bring the Chicken Back Place the cooked drumsticks directly into the gravy. Spoon some of that onion gravy over the top. Let everything gently simmer together for about 3–5 minutes so everybody gets acquainted.
Plate It Up Add a generous mound of garlic mashed potatoes to your plate. Place 2–3 drumsticks alongside or slightly over the potatoes. Spoon that onion gravy over the chicken and potatoes. Don't completely bury everything—let some of that browned chicken show. Finish with sliced green onions if you want a little color. Budget food, not struggle food. There's a difference. 😂

Chef Ken's Notes & Storage

Chef Ken's Tips • Meal #2 of the $10 Chicken Drumstick Series: Stretched from one budget family pack into three completely distinct restaurant-quality dinners. • Fork-tender potatoes: Make sure the fork slides right in without resistance before draining, and dry them out in the warm pot for 1 minute for fluffier mash. • Whisk gradually: When building your roux and pouring in the chicken broth, go slow and whisk continuously for a lump-free, velvety onion gravy. Budget food. Not struggle food. There's a difference. 😂

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