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Smothered Chicken Thighs with Gravy

Enjoy succulent chicken thighs enveloped in a rich, savory gravy that brings the essence of cozy, home-cooked meals to your table.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 to 5 pieces bone-in, skin-on chicken thighs Bone-in, skin-on thighs provide more flavor and moisture.
  • 2 teaspoons Lawry’s seasoning salt Divided into two parts.
  • 2 tablespoons garlic powder Divided into two parts.
  • 2 tablespoons paprika Divided into two parts.
  • 1 packet Sazon seasoning Can be substituted with a mixture of paprika, cumin, and garlic powder.
  • 2 teaspoons cracked black pepper
  • 1/4 teaspoon crushed red pepper flakes Optional for a spicier flavor.
  • Dried parsley to taste for garnish
For the Gravy
  • 240 grams all-purpose flour Approximately 2 cups.
  • 30 milliliters avocado oil or vegetable oil
  • 28 grams unsalted butter 2 tablespoons.
  • 1/2 large white onion, sliced
  • 7 to 8 cloves garlic, finely chopped
  • 600 milliliters chicken stock Approximately 2 1/2 cups.
  • 120 milliliters heavy cream 1/2 cup.

Method
 

Preparation
  1. Pat dry the chicken thighs and season them with 2 teaspoons of Lawry’s seasoning salt, 1 tablespoon of garlic powder, 1 tablespoon of paprika, and the Sazon seasoning.
  2. In a medium bowl, whisk together the flour with the remaining seasonings: 1 tablespoon Lawry’s, 1 tablespoon garlic powder, 1 tablespoon paprika, and 2 teaspoons black pepper.
  3. Dredge the chicken thighs in the seasoned flour, shaking off excess, and set aside the remaining flour.
Cooking
  1. Heat oil in a large, oven-safe pan over medium-high heat. Cook the chicken thighs skin side down for about 5 minutes per side until golden brown, then remove and set aside.
  2. In the same pan, add butter, sliced onion, chopped garlic, and crushed red pepper, then whisk in the reserved seasoned flour to form a roux, sautéing for 3-5 minutes.
  3. Gradually whisk in the chicken stock while simmering for another 3-5 minutes until the gravy thickens. Stir in heavy cream.
  4. Return the seared chicken thighs to the pan, adding any collected juices. Bring to a boil.
  5. Cover with a lid and transfer to a preheated oven at 200°C (400°F) for 45 minutes.
Serving
  1. Remove the pan from the oven, uncover, and spoon gravy over the chicken before garnishing with dried parsley. Serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of chicken stock to keep gravy moist.