Description
This Southern-American recipe features succulent bone-in, skin-on chicken thighs smothered in a rich and creamy gravy made with a flavorful blend of onions, garlic, and herbs. Perfectly seared and slowly simmered on the stovetop, this comforting dish delivers tender chicken with a crispy skin and a luscious sauce, ideal served over mashed potatoes, rice, or biscuits to soak up every bit of the delicious gravy.
Ingredients
Scale
Chicken and Seasoning
- 6 bone-in, skin-on chicken thighs
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon paprika
Cooking Fats
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Gravy Components
- 1 small onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon dried thyme
Garnish
- Chopped fresh parsley
Instructions
- Prepare the Chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with salt, black pepper, and paprika to enhance the flavor and help create a crispy skin.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 5–7 minutes until the skin is golden and crispy. Flip the chicken and cook for another 3–4 minutes. Remove the chicken thighs from the skillet and set them aside. Discard excess grease in the pan, leaving approximately 1 tablespoon to cook the gravy.
- Sauté Onions and Garlic: Reduce the heat to medium. Add the butter to the skillet and melt it. Add the sliced onions and sauté for about 5 minutes until they become soft and golden. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Make the Roux: Sprinkle the flour over the onion and garlic mixture. Whisk continuously for 1–2 minutes to form a roux, which will thicken the gravy and eliminate the raw flour taste.
- Add Liquids and Herbs: Gradually pour in the chicken broth while whisking to avoid lumps. Stir in the heavy cream and dried thyme. Continue stirring until the gravy is smooth and starts to thicken slightly.
- Simmer the Chicken: Return the seared chicken thighs to the skillet, placing them skin-side up. Spoon some of the creamy gravy over the top. Cover the skillet with a lid and simmer over low heat for 25–30 minutes until the chicken is cooked through and tender, reaching an internal temperature of 165°F (74°C).
- Garnish and Serve: Once cooked, sprinkle chopped fresh parsley over the top for a burst of color and freshness. Serve the smothered chicken thighs hot, paired perfectly with mashed potatoes, rice, or biscuits to soak up the delicious gravy.
Notes
- Serve over mashed potatoes, rice, or biscuits to absorb the creamy gravy.
- For an even richer flavor, deglaze the pan with a splash of white wine before adding the chicken broth.
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- Use fresh herbs if available for a brighter flavor.
