Smothered Chicken Thighs Gravy (Print Version)
Juicy chicken thighs with a rich, creamy gravy, seasoned to perfection and garnished with fresh parsley.
# Ingredients:
→ Chicken
01 -
4 to 5 bone-in, skin-on chicken thighs
→ Seasonings
02 -
2 teaspoons Lawry’s seasoning salt, plus 1 tablespoon divided
03 -
2 tablespoons garlic powder, divided
04 -
2 tablespoons paprika, divided
05 -
1 packet Sazon seasoning
06 -
2 teaspoons cracked black pepper
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
# Steps:
01 -
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.
02 -
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.
03 -
Coat each seasoned chicken thigh in the seasoned flour mixture, shaking off any excess. Reserve remaining seasoned flour for roux preparation.
04 -
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.
05 -
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.
06 -
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.
07 -
Nestle the seared chicken thighs and any accumulated juices into the gravy. Ensure chicken is partially submerged for even cooking.
08 -
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.
09 -
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:
01 -
Allow chicken to reach room temperature before cooking for optimal browning and even doneness.
02 -
Reserved seasoned flour enhances the depth of the gravy.
03 -
Use bone-in, skin-on chicken thighs for maximum juiciness and flavor.