Tender chicken thighs in a rich, savory gravy—this smothered chicken recipe is pure comfort food!
– salt and pepper – granulated garlic and onion – lemon pepper – chili powder – cayenne pepper – chicken thighs – neutral oil – cooked white rice - gravy (butter, onion, flour, stock/broth, bouillon)
Trim extra fat from chicken thighs (recommended).
Season the chicken thighs really well, including under the skin for maximum flavor.
Heat oil in a large pan over medium-high heat. Then sear chicken thighs on both sides until they’re nice and golden brown. Then remove from the pan and set aside.
Melt butter in the same pan along with the leftover browned bits, pan drippings, and onions. Cook onions until softened.
Then add flour and chicken broth to the onion mixture.
Be sure to whisk until the gravy is nice and smooth. Add a little of bouillon powder for seasoning, and adjust to taste.
Finally, return the chicken thighs back to the pan.
Simmer in the onion gravy for about 1 hour, or until the thighs are fall apart tender and cooked through. The internal temperature should be at least 165°F (74°C).
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