Smothered Chicken Thighs Gravy (Print Version)
# 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 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 Components
09 -
240 grams (2 cups) all-purpose flour
10 -
30 milliliters (2 tablespoons) avocado oil or vegetable oil
11 -
28 grams (2 tablespoons) unsalted butter
→ Aromatics and Liquids
12 -
1/2 large white onion, sliced
13 -
7 to 8 garlic cloves, finely chopped
14 -
600 milliliters (2 1/2 cups) chicken stock
15 -
120 milliliters (1/2 cup) heavy cream
# Instructions:
01 -
Season patted dry, room-temperature chicken thighs with 2 teaspoons Lawry’s seasoning salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and 1 Sazon packet. Rub mixture onto both sides of the chicken.
02 -
In a bowl, combine all-purpose flour with 1 tablespoon Lawry’s, 1 tablespoon garlic powder, 1 tablespoon paprika, and 2 teaspoons cracked black pepper. Whisk thoroughly to incorporate seasonings.
03 -
Coat seasoned chicken thighs fully in the prepared seasoned flour; shake off any excess. Reserve remaining seasoned flour for later use.
04 -
Heat oil in a large oven-safe pan over medium-high heat. Place chicken thighs skin side down and cook for 5 minutes per side or until golden brown. Remove chicken from pan and set aside.
05 -
If needed, remove excess oil from the pan leaving approximately 2 tablespoons. Add butter, sliced onion, chopped garlic, crushed red pepper flakes, cracked black pepper, and 4 tablespoons reserved seasoned flour. Whisk and sauté for 3 to 5 minutes to build a light roux.
06 -
Gradually whisk in chicken stock, simmering for 3 to 5 minutes until slightly thickened. Pour in heavy cream and continue whisking.
07 -
Transfer seared chicken thighs with any accumulated juices back into the pan, nestling into the gravy.
08 -
Bring the contents to a boil on the stovetop. Cover the pan with a lid and transfer to a preheated oven at 200°C (400°F). Bake for 45 minutes.
09 -
Remove from oven, uncover, and spoon gravy generously over chicken. Garnish with dried parsley and serve with freshly prepared mashed potatoes.