Ingredients
Scale
- Chicken thighs (bone-in, skin-on) 6
- All-purpose flour 1/2 cup
- Olive oil 2 tablespoons
- Yellow onion, chopped 1 medium
- Garlic, minced 2 cloves
- Chicken broth 2 cups
- Dried thyme 1 teaspoon
- Salt and pepper to taste
Instructions
- Step 1: Season the chicken thighs generously with salt and pepper. Dredge each thigh in flour, shaking off any excess.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Brown the chicken thighs on all sides, about 3-4 minutes per side. Remove chicken from skillet and set aside.
- Step 3: Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Step 4: Sprinkle the remaining flour into the skillet and cook, stirring constantly, for 1 minute to create a roux. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the dried thyme.
- Step 5: Bring the gravy to a simmer and return the chicken thighs to the skillet. Reduce heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
Notes
- Refrigerate leftover smothered chicken in an airtight container for up to 3 days, ensuring the gravy completely covers the chicken to prevent drying.
- For best results when reheating, add a splash of chicken broth to the gravy before warming it gently on the stovetop or in the microwave to restore its creamy consistency.
- Serve this comforting dish over a bed of creamy mashed potatoes or fluffy rice to soak up all that delicious gravy.
- Browning the chicken thighs well in step two is key to developing rich flavor in both the chicken and the gravy, so don't rush it!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American