Smothered Chicken Thighs Gravy (Print-Friendly Recipe)
Crispy chicken thighs with onion gravy, ideal for pairing with mashed potatoes or warm bread.
# Ingredients List:
→ Chicken
01 -
4 to 5 bone-in, skin-on chicken thighs
→ Seasonings
02 -
3 teaspoons Lawry’s seasoning salt, divided
03 -
2 tablespoons garlic powder, divided
04 -
2 tablespoons paprika, divided
05 -
1 Sazon seasoning packet
06 -
2 teaspoons cracked black pepper, divided
07 -
1/4 teaspoon crushed red pepper flakes
08 -
Dried parsley, for garnish
→ Flour Mixture and Pan Components
09 -
2 cups all-purpose flour
10 -
2 tablespoons avocado oil or vegetable oil
11 -
2 tablespoons unsalted butter
→ Aromatics and Liquids
12 -
1/2 large white onion, sliced
13 -
7 to 8 garlic cloves, finely chopped
14 -
2 1/2 cups chicken stock
15 -
1/2 cup heavy cream
# How to Make It:
01 -
Pat dry and bring chicken thighs to room temperature. Rub with 2 teaspoons Lawry’s seasoning salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and 1 Sazon packet on all sides.
02 -
In a mixing 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 until well combined.
03 -
Coat each seasoned chicken thigh completely in the seasoned flour mixture. Shake off any excess and reserve remaining flour for later use.
04 -
Heat 2 tablespoons oil in a large oven-safe sauté pan or Dutch oven over medium-high heat. Place chicken thighs skin side down and cook for about 5 minutes per side until golden brown. Remove chicken and set aside.
05 -
Remove excess oil from the pan, leaving about 2 tablespoons. Add butter, sliced onion, chopped garlic, crushed red pepper flakes, remaining cracked black pepper, and 4 tablespoons reserved seasoned flour. Whisk and sauté for 3 to 5 minutes, creating a light roux.
06 -
Gradually whisk in the chicken stock. Simmer for 3 to 5 minutes until slightly thickened, then stir in the heavy cream and continue whisking to incorporate.
07 -
Nestle the seared chicken thighs and any accumulated juices into the gravy. Bring to a boil on the stovetop, cover with a lid, and transfer to a preheated 400°F oven. Bake for 45 minutes.
08 -
Remove pan from oven and uncover. Spoon gravy over the chicken thighs, garnish with dried parsley, and serve hot, preferably with mashed potatoes.
# Extra Information:
01 -
Ensure the chicken achieves a deep golden-brown sear before baking to impart depth of flavor to the gravy.