Uptown Chicken and Redeye Gravy

Elevate your comfort food game with this **Uptown Chicken and Redeye Gravy**, a Southern-inspired dish that’s equal parts rustic charm and gourmet flair. Juicy, golden-brown chicken thighs are seasoned with a flavorful blend of paprika, garlic, and pepper, then oven-roasted to perfection. The star of the show, however, is the rich and velvety redeye gravy—a soulful combination of smoky bacon drippings, bold brewed coffee, and creamy chicken stock, whisked into a luscious sauce that delivers layers of depth and complexity. Finished with a touch of heavy cream and a sprinkle of fresh parsley, this dish pairs beautifully with mashed potatoes or buttery grits, capturing the essence of Southern comfort food with a refined twist. Perfect for Sunday dinners or entertaining guests, this recipe is a must-try for fans of bold flavors and hearty, home-cooked meals.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 6 pieces Bone-in, skin-on chicken thighs
• 2 teaspoons Kosher salt
• 1 teaspoon Black pepper
• 1 teaspoon Paprika
• 1 teaspoon Garlic powder
• 2 tablespoons Olive oil
• 4 slices Thick-cut bacon
• 2 tablespoons All-purpose flour
• 1.5 cups Chicken stock
• 0.5 cups Freshly brewed strong coffee
• 2 tablespoons Heavy cream
• 2 tablespoons Chopped fresh parsley for garnish

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Pat the chicken thighs dry with a paper towel. Season both sides generously with kosher salt, black pepper, paprika, and garlic powder.

Step 3

Heat a large, oven-safe skillet over medium-high heat. Add 2 tablespoons of olive oil. Once hot, place the chicken thighs skin-side down in the skillet and sear for 4–5 minutes until the skin is golden brown and crispy. Flip the chicken thighs and cook for an additional 3 minutes.

Step 4

Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Remove the chicken from the skillet and set it aside, keeping it warm by tenting with foil.

Step 5

While the chicken is baking, slice the bacon into small pieces. In the same skillet (don’t discard the rendered chicken fat), add the bacon and cook over medium heat until crispy, about 6–8 minutes. Remove the bacon with a slotted spoon and set it aside.

Step 6

Reduce the heat to medium-low. Sprinkle the flour over the bacon drippings in the skillet and whisk continuously to form a roux, cooking for about 1–2 minutes until golden and fragrant.

Step 7

Gradually whisk in the chicken stock, scraping up any browned bits from the bottom of the skillet to deglaze. Then add the coffee and continue to whisk until the gravy is smooth and thickened, about 5 minutes.

Step 8

Stir in the heavy cream and cooked bacon, then simmer for another 2 minutes. Season with a pinch of salt and pepper to taste.

Step 9

To serve, spoon the redeye gravy over the chicken thighs and garnish with chopped parsley. Pair with mashed potatoes or buttery grits for a true Southern experience.

Nutrition Facts

Serving size	797.4 grams (797.4g)

Amount per serving	% Daily Value*
Calories	821

Total Fat 67.40g	86%
Saturated Fat 19.00g	95%
Polyunsaturated Fat 2.70g
Cholesterol 105mg	35%
Sodium 2241mg	97%
Total Carbohydrate 18.20g	7%
Dietary Fiber 2.10g	8%
Total Sugars 1.90g
Protein 29.70g	59%

Vitamin D 0IU	0%
Calcium 62mg	5%
Iron 5mg	26%
Potassium 294mg	6%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.0%

Protein: 14.9%

Carbs: 9.1%