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Smothered Chicken Thighs with Rich Garlic Cream Gravy Recipe

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★★★★★

4.7 from 58 reviews

This Smothered Chicken Thighs Gravy recipe features tender, bone-in, skin-on chicken thighs seasoned and coated in a flavorful spiced flour, browned to golden perfection, and then smothered in a rich, creamy homemade gravy. The dish is finished in the oven to meld the flavors, resulting in a comforting southern-inspired meal perfect for pairing with mashed potatoes.

Ingredients

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Chicken and Seasonings

  • 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 Sazon seasoning packet
  • 2 teaspoons cracked black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • Dried parsley, for garnish

Flour Coating and Roux

  • Approximately 240 grams (2 cups) all-purpose flour
  • 30 milliliters (2 tablespoons) avocado oil or vegetable oil
  • 28 grams (2 tablespoons) unsalted butter

Aromatics and Liquids

  • 1/2 large white onion, sliced
  • 7 to 8 garlic cloves, finely chopped
  • 600 milliliters (2 1/2 cups) chicken stock
  • 120 milliliters (1/2 cup) heavy cream

Instructions

  1. Prepare the Chicken: Pat the chicken thighs dry and bring them to room temperature to ensure even cooking. In a small bowl, mix 2 teaspoons of Lawry’s seasoning salt, 1 tablespoon of garlic powder, 1 tablespoon of paprika, and 1 Sazon seasoning packet. Rub this seasoning mixture evenly onto both sides of each chicken thigh.
  2. Season the Flour: In a separate bowl, combine the all-purpose flour with the remaining 1 tablespoon Lawry’s seasoning salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and 2 teaspoons cracked black pepper. Whisk everything thoroughly to evenly distribute the spices.
  3. Dredge the Chicken: Fully coat each seasoned chicken thigh in the prepared spiced flour mixture, shaking off any excess. Set the coated thighs aside and reserve the leftover seasoned flour for making the roux later.
  4. Brown the Chicken: Heat the avocado or vegetable oil in a large oven-safe skillet over medium-high heat. Once hot, place the chicken thighs skin side down in the pan and cook for about 5 minutes per side or until both sides achieve a golden-brown color. Remove the browned chicken from the pan and set aside.
  5. Prepare the Aromatics and Roux: Remove excess oil from the pan, leaving approximately 2 tablespoons. Add the butter to the pan and let it melt. Stir in the sliced onion, finely chopped garlic, crushed red pepper flakes, and cracked black pepper. Then add 4 tablespoons of the reserved seasoned flour to the pan. Whisk and sauté these ingredients together for 3 to 5 minutes to create a light roux that will form the base of the gravy.
  6. Build the Gravy: Gradually whisk in the chicken stock into the roux, continuing to stir and simmer the mixture for 3 to 5 minutes until it thickens slightly. Next, pour in the heavy cream and keep whisking to combine into a rich, smooth gravy.
  7. Return Chicken to Pan: Nestle the seared chicken thighs back into the pan with any juices that have accumulated, making sure they are partially submerged in the creamy gravy.
  8. Bake to Finish: Bring the contents of the pan to a boil on the stovetop. Cover the pan with a lid, then transfer it to a preheated oven set at 200°C (400°F). Bake for 45 minutes, allowing the chicken to cook through and the flavors to meld perfectly.
  9. Serve and Garnish: Remove the pan from the oven and uncover. Spoon the creamy gravy generously over the chicken thighs. Garnish with dried parsley and serve immediately, ideally alongside freshly prepared mashed potatoes for a complete comforting meal.

Notes

  • Ensure chicken thighs are patted dry before seasoning for better browning.
  • Use a heavy oven-safe skillet or Dutch oven to transfer the dish from stovetop to oven safely.
  • Adjust crushed red pepper flakes to control the heat level in the gravy.
  • For best results, use room-temperature chicken to promote even cooking and prevent chilling the pan.
  • Leftover gravy can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: smothered chicken, chicken thighs, creamy gravy, southern comfort food, oven-baked chicken, hearty chicken recipe

Find it online: https://lieblingsmahlzeit.com/smothered-chicken-thighs-with-rich-garlic-cream-gravy-recipe/