Description
A delicious recipe for smothered chicken thighs served in a rich gravy, perfect for a comforting meal.
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 packet Sazon seasoning
- 2 teaspoons cracked black pepper
- 1/4 teaspoon crushed red pepper flakes
- Dried parsley, for garnish
- 2 cups all-purpose flour
- 2 tablespoons avocado or vegetable oil
- 2 tablespoons unsalted butter
- 1/2 large white onion, sliced
- 7 to 8 garlic cloves, finely chopped
- 2 1/2 cups chicken stock
- 1/2 cup heavy cream
Instructions
- Pat chicken thighs dry and allow them to reach room temperature. Season thoroughly on both sides with 2 teaspoons Lawry’s seasoning salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and 1 packet Sazon seasoning.
- In a large bowl, combine 2 cups all-purpose flour, 1 tablespoon Lawry’s seasoning salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and 2 teaspoons cracked black pepper. Whisk well to blend seasonings evenly.
- Coat each seasoned chicken thigh in the seasoned flour mixture, shaking off any excess. Reserve remaining seasoned flour for roux preparation.
- Heat 2 tablespoons oil in a large oven-safe skillet over medium-high heat. Arrange chicken thighs skin side down and sear for about 5 minutes per side until golden brown. Transfer browned chicken to a plate and set aside.
- Discard excess oil, retaining about 2 tablespoons in the skillet. Add 2 tablespoons unsalted butter, sliced onion, chopped garlic, crushed red pepper flakes, cracked black pepper, and 4 tablespoons of the reserved seasoned flour. Whisk and sauté for 3 to 5 minutes until a light roux forms and onion softens.
- Gradually whisk in 2 1/2 cups chicken stock. Let simmer for 3 to 5 minutes until gravy thickens slightly. Pour in 1/2 cup heavy cream, whisking continuously until the sauce is smooth.
- Nestle the seared chicken thighs and any accumulated juices into the gravy. Ensure chicken is partially submerged for even cooking.
- Bring the skillet to a boil on the stovetop. Cover with a lid and transfer to a preheated 400°F (200°C) oven. Bake for 45 minutes.
- Remove from oven and uncover. Spoon thickened gravy over the chicken and garnish with dried parsley. Serve hot, ideally alongside freshly prepared mashed potatoes.
Notes
- Make sure to use bone-in, skin-on chicken thighs for the best flavor.
- Serve with mashed potatoes or rice to soak up the delicious gravy.
- Adjust seasoning to taste, especially if you prefer a spicier kick.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with gravy
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 105mg