Description
Experience the comforting flavors of Savory Smothered Chicken Thighs, perfectly enveloped in a rich, velvety gravy. This dish is a heartwarming reminder of family traditions and cozy kitchens.
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
- Start by seasoning your patted dry, room-temperature chicken thighs. Rub 2 teaspoons of Lawry’s seasoning salt, 1 tablespoon of garlic powder, 1 tablespoon of paprika, and 1 Sazon packet onto both sides. Make sure to coat evenly, as this will enhance the flavor throughout.
- In a separate 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 ensure the seasonings are well mixed.
- Take your seasoned chicken thighs and fully coat them in the prepared seasoned flour. Shake off any excess flour to avoid a gummy texture when frying.
- Heat 30 milliliters (2 tablespoons) of avocado oil in a large oven-safe pan over medium-high heat. Once the oil is shimmering, place the chicken thighs skin side down in the pan. Cook for exactly 5 minutes on each side until golden brown. Avoid moving the chicken too much during this time, as this can prevent a nice sear.
- After browning, remove the chicken from the pan and set aside. If there’s excess oil, remove it, leaving about 2 tablespoons in the pan to create your gravy.
- Add 28 grams (2 tablespoons) of unsalted butter to the pan, melting it over medium heat. Once melted, add the sliced 1/2 large white onion, 7 to 8 finely chopped garlic cloves, 1/4 teaspoon of crushed red pepper flakes, and 2 teaspoons of cracked black pepper. Sauté for about 3 to 5 minutes until the onions are translucent and fragrant.
- Sprinkle in 4 tablespoons of the reserved seasoned flour. Whisk continuously for about 2 minutes to form a light roux, which will thicken your gravy.
- Gradually whisk in 600 milliliters (2 1/2 cups) of chicken stock, simmering for 3 to 5 minutes until the mixture is slightly thickened. Keep an eye on the heat, as you want a gentle simmer, not a full boil.
- Pour in 120 milliliters (1/2 cup) of heavy cream. Whisk until fully combined, creating a rich and creamy gravy.
- Return the seared chicken thighs to the pan along with any accumulated juices. Nestle them into the gravy, ensuring they’re partially submerged.
- Bring the mixture to a boil on the stovetop. Once boiling, cover the pan with a lid and transfer it to a preheated oven at 200°C (400°F). Bake for 45 minutes to allow the flavors to meld and the chicken to become tender.
- After 45 minutes, remove the pan from the oven, uncover, and spoon the gravy generously over the chicken. Garnish with dried parsley before serving. This dish is best enjoyed over a bed of freshly prepared mashed potatoes.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 thigh with gravy
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 120 mg
Keywords: Allow the chicken to rest after cooking for juicier meat. Use a heavy-bottomed, oven-safe skillet for even cooking. For a thicker gravy, consider adding a cornstarch slurry towards the end of the cooking process.