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Savory Smothered Chicken Thighs

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This dish features golden brown, tender chicken thighs smothered in a rich, savory gravy. It’s a comforting meal that brings warmth and nostalgia to the table.

Ingredients

Scale
  • 4 to 5 bone-in, skin-on chicken thighs
  • 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
  • Approximately 240 grams (2 cups) all-purpose flour
  • 30 milliliters (2 tablespoons) avocado oil or vegetable oil
  • 28 grams (2 tablespoons) unsalted butter
  • 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 patted dry, room-temperature chicken thighs with 2 teaspoons of Lawry’s seasoning salt, 1 tablespoon of garlic powder, 1 tablespoon of paprika, and the Sazon seasoning packet. Rub the mixture onto both sides of the chicken thoroughly.
  2. In a mixing bowl, combine approximately 240 grams (2 cups) of all-purpose flour with 1 tablespoon of Lawry’s seasoning salt, 1 tablespoon of garlic powder, 1 tablespoon of paprika, and 2 teaspoons of cracked black pepper. Whisk thoroughly to incorporate the seasonings evenly.
  3. Coat the seasoned chicken thighs fully in the prepared seasoned flour. Ensure each piece is well-coated, then shake off any excess flour. Reserve the remaining seasoned flour for later use.
  4. Heat 30 milliliters (2 tablespoons) of avocado oil in a large oven-safe pan over medium-high heat. Once the oil is hot and shimmering, carefully place the chicken thighs skin-side down. Cook for exactly 5 minutes on each side, or until they turn golden brown. Remove the chicken from the pan and set aside.
  5. If there is excess oil in the pan, carefully remove it, leaving approximately 2 tablespoons. Add 28 grams (2 tablespoons) of unsalted butter, along with the sliced onion, 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, allowing it to develop a light roux.
  6. Gradually whisk in 600 milliliters (2 1/2 cups) of chicken stock, stirring until the mixture is smooth. Continue to simmer for 3 to 5 minutes, or until the gravy begins to slightly thicken.
  7. Pour in 120 milliliters (1/2 cup) of heavy cream and continue whisking until fully combined. The gravy should be creamy and well-blended at this point.
  8. Transfer the seared chicken thighs back into the pan, including any accumulated juices. Nestle the chicken into the gravy so it is well-coated.
  9. Bring the contents to a boil on the stovetop. Once boiling, cover the pan with a lid and transfer it to a preheated oven set to 200°C (400°F). Bake for exactly 45 minutes. The chicken should be tender and the gravy thickened when done.
  10. Remove from the oven, uncover the pan, and spoon the gravy generously over the chicken thighs. Garnish with dried parsley before serving.

Nutrition

Keywords: To achieve the crispiest skin, ensure your chicken is patted dry before seasoning. Use a heavy-bottomed pan or cast-iron skillet for even heat distribution.

Find it online: https://fruvella.com/savory-smothered-chicken-thighs-with-gravy/