Country Goodness Chicken

This is humble, homey chicken cooking at its best: chicken breasts dredged in flour, browned, then gently simmered into a tender dinner with its own built-in gravy.

The flour does double duty. It crisps into a golden crust as the chicken browns, and the flour that cooks into the pan thickens the broth into a silky gravy as everything simmers, no separate roux needed.

Brown the chicken well first; those caramelized bits are the backbone of the sauce. Then it simmers low in chicken broth until fork-tender.

White wine and a pinch of marjoram go in near the end, so the wine keeps a little brightness and the herb stays fragrant rather than cooking away. Spoon the chicken and all that pan gravy over warm biscuits or a bed of rice, and you’ve got the kind of simple, satisfying supper that tastes like home.

Kitchen Tips

• Dredge in flour and brown well; that crust and the flour are what thicken the gravy.
• Don’t rush the browning; the caramelized bits are the flavor base of the sauce.
• Add the wine and marjoram near the end so they stay bright and fragrant.
• Serve over biscuits or rice to soak up every bit of the pan gravy.

Variations

• Add sliced mushrooms or pearl onions to the braise.
• Stir a splash of cream into the gravy at the end for richness.
• Use thyme or tarragon in place of marjoram.