A comforting, Southern-inspired dish where chicken is seared and then smothered in a rich, savory gravy made with onions, garlic, and seasonings. Perfect for serving over mashed potatoes, rice, or with your favorite sides.
Ingredients:
- 4 bone-in, skin-on chicken thighs (or breasts)
- 1 cup all-purpose flour (for dredging)
- 2 tablespoons olive oil or butter
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1/2 cup heavy cream (optional for a richer gravy)
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (optional for heat)
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- Season the Chicken:
Pat the chicken dry with paper towels. Season generously with salt, pepper, and paprika. - Dredge the Chicken:
In a shallow dish, spread the flour and dredge the chicken pieces, shaking off excess flour. - Sear the Chicken:
Heat olive oil or butter in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 4-5 minutes per side. Remove and set aside. - Cook the Onions and Garlic:
In the same skillet, add the sliced onions and cook for about 5 minutes until soft and lightly caramelized. Add the minced garlic and cook for another 1-2 minutes. - Make the Gravy:
Stir in 2 tablespoons of the leftover dredging flour into the onions and garlic. Cook for 1-2 minutes to remove the raw flour taste. Gradually whisk in the chicken broth until smooth. Add thyme, cayenne pepper, and adjust seasoning with salt and pepper. - Smother the Chicken:
Return the seared chicken to the skillet, nestling it into the gravy. Lower the heat to a simmer and cover the skillet. Let it cook for 25-30 minutes, or until the chicken is cooked through and tender. - Finish the Gravy:
Stir in the heavy cream if using, and simmer for an additional 5 minutes to thicken the gravy. - Serve:
Garnish with fresh parsley and serve the smothered chicken over mashed potatoes, rice, or with your favorite vegetable sides. Enjoy!