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Smothered Chicken Thighs with Rich Gravy Recipe

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★★★★★

4.5 from 98 reviews

Smothered Chicken Thighs in a rich, creamy gravy combines perfectly seasoned, browned chicken thighs baked in a flavorful roux-based sauce. This comforting dish features tender chicken simmered in a spiced gravy made with chicken stock and heavy cream, finished in the oven for a juicy and succulent meal.

Ingredients

Scale

Chicken and Seasoning

  • 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

Flour and Cooking Fat

  • 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. Prepare the Chicken: Pat the chicken thighs dry and bring them to room temperature for even cooking. This also helps the seasoning adhere better.
  2. Season the Chicken: Combine 2 teaspoons Lawry’s seasoning salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and the Sazon seasoning packet. Rub this mixture thoroughly onto both sides of each chicken thigh to infuse flavor.
  3. Season the Flour: In a bowl, whisk together all-purpose flour, 1 tablespoon Lawry’s seasoning salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and 2 teaspoons cracked black pepper. This seasoned flour will be used for dredging and building the gravy.
  4. Dredge the Chicken: Fully coat each seasoned chicken thigh in the prepared seasoned flour mixture. Shake off any excess flour and reserve leftover seasoned flour for later gravy preparation.
  5. Brown the Chicken: Heat the avocado or vegetable oil in a large oven-safe skillet or pan over medium-high heat. Place chicken thighs skin-side down and cook for 5 minutes per side or until golden brown. Remove the chicken and set aside.
  6. Prepare Aromatics and Roux: Remove excess fat from the pan, leaving about 2 tablespoons. Add unsalted butter, sliced onion, finely 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 form a light, flavorful roux.
  7. Build the Gravy: Gradually whisk in the chicken stock, continuing to stir as the mixture simmers for 3 to 5 minutes until it slightly thickens. Pour in the heavy cream and whisk to combine thoroughly into a smooth gravy.
  8. Return Chicken to Pan: Nestle the browned chicken thighs back into the pan along with any juices that have accumulated.
  9. Bake to Finish: Bring the pan contents to a gentle boil on the stovetop. Cover the pan with a lid and transfer it to a preheated oven at 200°C (400°F). Bake for 45 minutes, allowing the chicken to cook through and the flavors to meld.
  10. Serve and Garnish: Remove the pan from the oven and uncover. Spoon the rich gravy generously over the chicken thighs. Garnish with dried parsley and serve immediately, ideally paired with freshly prepared mashed potatoes for a classic comfort meal.

Notes

  • Bringing chicken to room temperature ensures even cooking.
  • Seasoning both the chicken and the dredging flour enhances the overall flavor.
  • Use an oven-safe skillet or pan to seamlessly finish the dish in the oven.
  • Adjust crushed red pepper flakes according to preferred heat tolerance.
  • Make sure to save some seasoned flour for the roux to thicken the gravy properly.
  • This dish pairs wonderfully with mashed potatoes, rice, or steamed vegetables.

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

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