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Smothered Chicken Thighs with Rich Gravy Recipe

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★★★★★

4.6 from 70 reviews

This Smothered Chicken Thighs recipe features tender, bone-in, skin-on chicken thighs perfectly seasoned, seared to golden brown, and slow-cooked in a rich, creamy gravy made with a flavorful roux, onions, garlic, and chicken stock. Finished in the oven, this comforting Southern-inspired dish is ideal for serving with mashed potatoes to soak up every bit of the delicious sauce.

Ingredients

Scale

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

  • Approximately 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, sliced
  • 7 to 8 garlic cloves, finely chopped
  • 600 milliliters (2 1/2 cups) chicken stock
  • 120 milliliters (1/2 cup) heavy cream

Instructions

  1. Season the Chicken: Pat chicken thighs dry and bring to room temperature. Season both sides thoroughly with 2 teaspoons Lawry’s seasoning salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and 1 Sazon seasoning packet. Rub the mixture well to ensure even coating.
  2. Prepare the Seasoned Flour: In a bowl, combine all-purpose flour with 1 tablespoon Lawry’s seasoning salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and 2 teaspoons cracked black pepper. Whisk the mixture thoroughly to evenly distribute the seasonings.
  3. Coat the Chicken in Flour: Dredge each seasoned chicken thigh fully in the prepared seasoned flour, shaking off any excess. Reserve the remaining seasoned flour for making the gravy roux.
  4. Sear the Chicken: Heat 2 tablespoons of avocado or vegetable oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin side down and cook for about 5 minutes per side, or until each side turns a deep golden brown. Remove the chicken from the pan and set aside.
  5. Make the Roux and Sauté Aromatics: If the pan has excess oil, pour off until about 2 tablespoons remain. Add 2 tablespoons unsalted butter to the pan. Once melted, add sliced onions, chopped garlic, crushed red pepper flakes, cracked black pepper, and 4 tablespoons of the reserved seasoned flour. Whisk and sauté this mixture for 3 to 5 minutes to build a light roux and soften the aromatics.
  6. Add Liquids and Thicken the Gravy: Slowly whisk in 600 milliliters (2 1/2 cups) of chicken stock, allowing the mixture to simmer for 3 to 5 minutes until it slightly thickens. Then pour in 120 milliliters (1/2 cup) of heavy cream, continuing to whisk until fully incorporated and creamy.
  7. Return Chicken to the Pan: Nestle the seared chicken thighs back into the pan along with any accumulated juices, submerging them partially in the creamy gravy.
  8. Oven Bake: Bring the contents to a boil on the stovetop. Cover the pan with a lid and transfer to a preheated oven at 200°C (400°F). Bake for 45 minutes, allowing the chicken to finish cooking and absorb rich flavors from the gravy.
  9. Finish and Serve: Remove the pan from the oven and uncover. Spoon gravy generously over the chicken thighs. Garnish with dried parsley for a touch of color and flavor. Serve hot with freshly prepared mashed potatoes or your preferred side dish.

Notes

  • For best flavor and texture, use bone-in, skin-on chicken thighs.
  • Ensure the chicken is patted dry before seasoning to achieve a crispy skin during searing.
  • The seasoned flour mixture acts both as a coating and a base for the gravy roux for consistent flavor throughout.
  • If you do not have an oven-safe skillet, transfer the gravy and chicken to a baking dish after searing.
  • Adjust crushed red pepper flakes according to your desired heat tolerance.
  • This dish pairs excellently with mashed potatoes, rice, or crusty bread to soak up the flavorful gravy.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely.

Keywords: smothered chicken thighs, creamy chicken gravy, southern chicken recipe, baked chicken thighs, comfort food

Find it online: https://tastygenius.com/smothered-chicken-thighs-with-rich-gravy-recipe/