Smothered Chicken Thighs Gravy (Print-Friendly Format)

Golden chicken thighs in savory onion gravy, perfect with mashed potatoes for a comforting family meal.

# Ingredients You’ll Need:

→ 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 Sazon seasoning packet
06 - 2 teaspoons cracked black pepper
07 - 1/4 teaspoon crushed red pepper flakes
08 - Dried parsley, for garnish

→ Flour Mixture and Pan Ingredients

09 - 240 grams all-purpose flour
10 - 30 milliliters avocado oil or vegetable oil
11 - 28 grams unsalted butter

→ Aromatics and Liquids

12 - 1/2 large white onion, sliced
13 - 7 to 8 garlic cloves, finely chopped
14 - 600 milliliters chicken stock
15 - 120 milliliters heavy cream

# How to Make It:

01 - Pat the chicken thighs dry and allow them to reach room temperature. Season both sides evenly with 2 teaspoons Lawry’s seasoning salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and 1 Sazon seasoning packet. Rub thoroughly into the meat.
02 - In a bowl, whisk together 240 grams all-purpose flour, 1 tablespoon Lawry’s seasoning salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and 2 teaspoons cracked black pepper until seasonings are evenly distributed.
03 - Fully coat the seasoned chicken thighs in the flour mixture, shaking off any excess. Reserve the remaining seasoned flour for later.
04 - Heat 30 milliliters of avocado or vegetable oil in a large, oven-safe pan over medium-high heat. Sear chicken thighs skin side down for five minutes per side, or until golden brown. Remove the chicken from the pan and set aside.
05 - If necessary, remove excess oil, leaving about 2 tablespoons in the pan. Add 28 grams of unsalted butter, sliced onion, finely chopped garlic, crushed red pepper flakes, cracked black pepper, and 4 tablespoons reserved seasoned flour. Whisk and sauté for 3 to 5 minutes to develop a light roux.
06 - Gradually whisk in 600 milliliters chicken stock, simmering 3 to 5 minutes until the mixture thickens slightly. Incorporate 120 milliliters heavy cream while whisking continuously.
07 - Return the seared chicken thighs and any juices to the pan, nestling them into the gravy. Bring to a boil on the stovetop, cover with a lid, and transfer to a preheated oven at 200°C. Bake for 45 minutes.
08 - Remove the pan from the oven and uncover. Generously spoon the onion gravy over the chicken thighs. Garnish with dried parsley and serve hot with mashed potatoes.

# Extra Tips:

01 - For enhanced flavor, ensure the chicken is deeply browned before baking to intensify the taste of the final gravy.

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