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Smothered Chicken Thighs Gravy

Savory Smothered Chicken Thighs in Rich Creamy Gravy

Delightful Smothered Chicken Thighs Gravy offers comfort with crispy skin and a rich, creamy sauce, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 thighs
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in, skin-on chicken thighs You can substitute with drumsticks.
  • 1 tablespoon Lawry’s seasoning salt No direct substitutes for best results.
  • 1 teaspoon garlic powder Fresh garlic can elevate the dish.
  • 1 teaspoon paprika Smoked paprika can be used for a twist.
  • 1 teaspoon Sazon seasoning Combine ground coriander and cumin if unavailable.
  • 1/2 teaspoon cracked black pepper Adjust according to your taste.
  • 1/2 teaspoon crushed red pepper flakes Adjust according to your preference.
For the Gravy
  • 1/2 cup all-purpose flour Gluten-free flour can be substituted.
  • 2 tablespoons avocado or vegetable oil Use any high-heat oil available.
  • 2 tablespoons unsalted butter Margarine can be used if in a pinch.
  • 1 medium onion Shallots or leeks can be alternatives.
  • 3 cloves garlic Adjust quantity based on preference.
  • 2 cups chicken stock Vegetable stock can be a lighter option.
  • 1 cup heavy cream Consider half-and-half for a lighter version.

Equipment

  • Skillet
  • oven
  • Shallow dish

Method
 

Cooking Instructions
  1. Season the chicken thighs with Lawry’s seasoning salt, garlic powder, paprika, and cracked black pepper. Let them sit for 15 minutes.
  2. Dredge the seasoned thighs in all-purpose flour, shaking off excess.
  3. Sear the chicken thighs in a skillet with oil, skin-side down for 5-7 minutes until golden brown. Flip and sear the other side for 5 minutes.
  4. Sauté diced onions and minced garlic in butter until softened, about 3 minutes.
  5. Add seasoned flour to the onions and garlic, whisking until golden brown, about 2-3 minutes.
  6. Pour in chicken stock gradually, whisking to prevent lumps, and simmer for 5 minutes. Stir in heavy cream.
  7. Return the chicken to the skillet, cover, and bring to a gentle boil.
  8. Preheat the oven to 200°C. Transfer skillet to the oven and bake uncovered for 45 minutes until chicken reaches 75°C.

Nutrition

Serving: 1thighCalories: 450kcalCarbohydrates: 12gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 150mgSodium: 800mgPotassium: 500mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 2mg

Notes

For best results, ensure chicken is fully coated in seasoned flour. Use a meat thermometer for perfect cooking temperatures.

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