Smothered Chicken Thighs
Smothered chicken thighs swimming in a velvet gravy. Juicy chicken thighs in this flavorful recipe that makes the perfect weeknight or Sunday dinner with ease.
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Servings: 4 serving
Ingredients
- 4-5 bone-in chicken thighs
- seasoning salt to taste
Gravy
- 1/2 medium yellow onion, diced
- 1 tablespoon butter
- 2 tablespoon all-purpose flour
- 2 cup chicken broth
- 1 chicken bouillon cube
- 1/2 cup heavy cream
- 3-4 sprigs fresh thyme
flour mix
- 1/2 cup flour
- 1/2 teaspoon seasoning salt or 1/2 tsp salt + 1/4 tsp black pepper
Instructions
- To start, pat the chicken thighs dry then season with seasoning salt or salt and pepper to taste. In a small plate, mix together the flour and seasoning.
- In a deep frying pan, turn to medium heat and add a little oil for cooking. Place the chicken in the flour and coat both sides then place into the hot pan with the oil. Brown both sides of the chicken until golden then remove from the pan.
- Once you have reached the last chicken thigh lower the heat to low. Add in the onion and sauté a bit then toss in the butter. Once the butter is melted, add in the flour then whisk the flour in the pan until you get a nutty smell coming from the pan.
- Next, pour in the chicken broth. Crumble the chicken bouillon cube into the broth then add in the heavy cream and sprigs of thyme.
- Place the chicken thighs back in and cover the pot. Allow the thighs to slowly cook until done in the gravy for about 15 minutes. This time will vary greatly depending on how big the thighs are.
- Once the thighs are finished cooking, remove the pan from the hot eye. Allow to cool a bit then serve.
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