Short Description
Golden-crisp chicken thighs smothered in rich onion gravy, an irresistible comfort meal that shines when paired with creamy mashed potatoes.
Ingredients:
Chicken
- 4 to 5 bone-in, skin-on chicken thighs
Seasonings
- 2 teaspoons Lawry’s seasoning salt, plus 1 tablespoon divided
- 2 tablespoons garlic powder, divided
- 2 tablespoons paprika, divided
- 1 Sazon seasoning packet
- 2 teaspoons cracked black pepper
- 1/4 teaspoon crushed red pepper flakes
- Dried parsley, for garnish
Flour Mixture and Pan Components
- 240 grams (2 cups) all-purpose flour
- 30 milliliters (2 tablespoons) avocado oil or vegetable oil
- 28 grams (2 tablespoons) unsalted butter
Aromatics and Liquids
- 1/2 large white onion, thinly sliced
- 7 to 8 garlic cloves, finely chopped
- 600 milliliters (2 1/2 cups) chicken stock
- 120 milliliters (1/2 cup) heavy cream
Preparation:
Step 1: Pat chicken thighs dry and bring to room temperature. Season with 2 teaspoons of Lawry’s, 1 tablespoon of garlic powder, 1 tablespoon of paprika, and the Sazon packet. Rub evenly across both sides.
Step 2: In a separate bowl, whisk flour with 1 tablespoon Lawry’s, 1 tablespoon garlic powder, 1 tablespoon paprika, and 2 teaspoons cracked black pepper until well combined.
Step 3: Dredge the seasoned chicken fully in the flour mixture, shaking off excess. Save any remaining seasoned flour for later.
Step 4: Heat oil in a large oven-safe skillet over medium-high. Place chicken skin-side down, searing for about 5 minutes per side until golden. Remove and set aside.
Step 5: If needed, discard excess oil, leaving about 2 tablespoons. Stir in butter, onion slices, garlic, red pepper flakes, black pepper, and 4 tablespoons reserved flour. Cook and whisk 3 to 5 minutes to form a light roux.
Step 6: Slowly whisk in chicken stock and simmer 3 to 5 minutes until lightly thickened. Add heavy cream, continuing to whisk until smooth.
Step 7: Return seared chicken and any juices to the skillet, nestling pieces into the gravy.
Step 8: Bring to a boil on the stovetop, then cover. Transfer to a preheated oven at 200°C (400°F) and bake for 45 minutes.
Step 9: Remove from oven, uncover, and ladle the gravy over chicken. Garnish with dried parsley and serve hot with mashed potatoes.
Why you’ll love this recipe
This recipe is a symphony of flavors and textures. The crispy chicken skin gives way to juicy, tender meat, all enrobed in a luscious, savory gravy. It’s comfort food at its finest, and the depth of flavor is truly satisfying. The combination of seasonings, the aromatic vegetables, and the creamy finish make this dish a standout. Plus, it’s a one-pan meal, making cleanup a breeze!
Serving Suggestions:
- Creamy mashed potatoes are a must-have alongside this dish.
- Serve with a side of steamed green beans or roasted asparagus for a balanced meal.
- Crusty bread is perfect for soaking up every last drop of gravy.
- A fresh green salad can add a bright contrast to the richness of the chicken.
Tips:
- Ensure the chicken thighs are at room temperature for even cooking.
- Don’t overcrowd the skillet when searing the chicken; work in batches if necessary.
- Reserve the seasoned flour; it adds incredible flavor to the gravy.
- Adjust the amount of red pepper flakes to suit your spice preference.
- For an even richer gravy, use bone-in chicken stock.
- If the gravy is too thick, add a splash of chicken stock to thin it out.
- Garnish generously with fresh parsley for a pop of color and freshness.
Preparation Time:
- 15 minutes
Cook Time:
- 1 hour
Total Time:
- 1 hour 15 minutes
Nutrition Information:
(Note: The following values are approximate and may vary based on specific ingredients and portion sizes.)
- Calories: Approximately 550-650 per serving
- Protein: Approximately 40-50 grams per serving
- Sodium: Approximately 800-1000 mg per serving
Conclusion
Smothered Chicken Thighs with Gravy is a dish that delivers comfort and flavor in every bite. It’s a recipe that’s sure to become a family favorite, perfect for cozy weeknight dinners or special occasions. The combination of crispy chicken, rich gravy, and simple sides makes it a complete and satisfying meal. Enjoy!
Questions and Answers about this recipe:
Q1: Can I use boneless, skinless chicken thighs?
A1: While you can use boneless, skinless chicken thighs, the recipe is optimized for bone-in, skin-on thighs. The skin adds a lot of flavor and helps to create a crispy texture. If you do use boneless, skinless thighs, reduce the cooking time in the oven, and be aware that the gravy might not be as rich due to the lack of rendered fat from the skin.
Q2: Can I make this recipe in a slow cooker?
A2: Yes, you can adapt this recipe for a slow cooker. Sear the chicken as directed, then transfer it to the slow cooker. Add the gravy ingredients and cook on low for 6-8 hours or on high for 3-4 hours. The chicken will be very tender, but the skin won’t be crispy.
Q3: Can I freeze the leftovers?
A3: Yes, the leftovers can be frozen. Allow the chicken and gravy to cool completely before transferring them to an airtight container. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Q4: What can I use instead of heavy cream?
A4: If you want a lighter option, you can use half-and-half or evaporated milk instead of heavy cream. The gravy won’t be as rich and thick, but it will still be delicious. You can also use a dairy-free alternative like coconut cream or cashew cream, but be aware that it will slightly alter the flavor.
Q5: Can I add vegetables to the gravy?
A5: Absolutely! Adding vegetables like diced carrots, celery, or mushrooms to the gravy can enhance the flavor and add more nutrients. Sauté the vegetables along with the onions and garlic before adding the chicken stock.
