Delicious Smothered Chicken Thighs with Creamy Gravy (Print version)

Golden chicken thighs simmered in a creamy onion gravy until tender, cozy, and ready for mashed potatoes or rice.

# Ingredients:

For the chicken

01 - 4 bone-in, skin-on chicken thighs, about 2 1/2 lb (1.1 kg)
02 - 1 cup (125 g) all-purpose flour
03 - 1 1/2 teaspoons kosher salt
04 - 1 teaspoon paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1/2 teaspoon black pepper
08 - 1/4 teaspoon cayenne pepper, optional
09 - 1/4 cup (60 ml) neutral oil, for browning

For the creamy gravy

10 - 2 tablespoons (28 g) unsalted butter
11 - 1 large yellow onion, diced
12 - 3 cloves garlic, minced
13 - 1 3/4 cups (415 ml) low-sodium chicken broth
14 - 3/4 cup (180 ml) whole milk
15 - 1/4 cup (60 ml) heavy cream
16 - 1 tablespoon chopped fresh parsley
17 - Salt and black pepper, to taste

# Instructions:

01 - In a shallow bowl, whisk the flour, salt, paprika, garlic powder, onion powder, black pepper, and cayenne. Scoop out 1/4 cup of the seasoned flour and reserve it for the gravy.
02 - Pat the chicken thighs very dry. Coat each piece in the seasoned flour, pressing it onto the skin and sides, then shake off the excess.
03 - Heat the oil in a large heavy skillet over medium heat. Add the chicken skin-side down and cook for 5-6 minutes per side, until deep golden. Transfer to a plate. The chicken will finish cooking in the gravy.
04 - Carefully pour off excess oil, leaving about 2 tablespoons in the skillet with the browned bits. Add the butter and onion. Cook for 5-7 minutes, stirring often, until the onion is soft and lightly golden.
05 - Add the garlic and cook for 30 seconds. Stir in the reserved seasoned flour and cook for 1-2 minutes, scraping the bottom of the skillet.
06 - Slowly whisk in the chicken broth, starting with small splashes so the gravy stays smooth. Stir in the milk and cream, then bring to a gentle simmer.
07 - Return the chicken and any plate juices to the skillet, skin-side up. Cover and simmer over medium-low heat for 25-30 minutes, until the thickest part of the chicken reaches 165°F.
08 - Taste the gravy and adjust with salt and pepper. Sprinkle with parsley and serve hot with mashed potatoes, rice, or noodles.

# Good to know:

01 - Best served hot while the gravy is creamy and loose.
02 - If the gravy thickens too much, thin it with warm chicken broth.
03 - Use a heavy skillet or Dutch oven for steady heat.

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