Smothered Chicken Thighs Gravy (Printable Version)

Golden chicken thighs nestled in a smooth, savory gravy with aromatic seasonings and creamy texture.

# Ingredients Required:

→ 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 all-purpose flour
10 - 30 milliliters avocado oil or vegetable oil
11 - 28 grams unsalted butter

→ Aromatics and Liquids

12 - 1/2 large white onion, sliced
13 - 7 to 8 garlic cloves, finely chopped
14 - 600 milliliters chicken stock
15 - 120 milliliters heavy cream

# Guide to Cooking:

01 - Pat chicken thighs dry and bring to room temperature. Season both sides with 2 teaspoons Lawry’s seasoning salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and 1 Sazon packet. Rub evenly.
02 - In a bowl, combine all-purpose flour with 1 tablespoon Lawry’s seasoning salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and 2 teaspoons cracked black pepper. Whisk to blend thoroughly.
03 - Fully coat the seasoned chicken thighs in the prepared seasoned flour, shaking off any excess. Reserve leftover seasoned flour for the gravy.
04 - Heat avocado oil in a large oven-safe pan over medium-high heat. Place chicken thighs skin side down and sear for 5 minutes per side until golden brown. Remove and set aside.
05 - Remove excess oil, leaving about 2 tablespoons in the pan. Add unsalted butter, sliced onion, chopped garlic, crushed red pepper flakes, cracked black pepper, and 4 tablespoons of reserved seasoned flour. Whisk and cook for 3 to 5 minutes until a light roux forms.
06 - Gradually whisk in chicken stock and simmer for 3 to 5 minutes until slightly thickened. Stir in heavy cream, continuing to whisk for a smooth consistency.
07 - Nestle seared chicken thighs with any collected juices back into the pan with the gravy.
08 - Bring the pan contents to a boil, then cover with a lid and transfer to an oven preheated to 200°C. Bake for 45 minutes.
09 - Remove from oven, uncover, and spoon gravy over the chicken. Garnish with dried parsley and serve immediately with mashed potatoes.

# Extra Suggestions:

01 - Make sure to pat the chicken dry before seasoning to ensure the flour coating adheres well for a crisp finish.

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