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Golden brown chicken thighs smothered in a thick brown onion gravy in a cast iron skillet

Smothered Chicken

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 450 kcal

Ingredients
  

  • 4 bone -in skin-on chicken thighs
  • 1/2 cup all -purpose flour
  • 1 teaspoon sal t
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprik a
  • 2 tablespoons vegetable oil
  • 1 large yellow onion, thinly sliced
  • 2 cloves garlic , minced
  • 2 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 tablespoon unsalted butter

Instructions
 

  • In a shallow bowl, combine flour, salt, pepper, and paprika.
  • Pat chicken dry and dredge each piece in the flour mixture, shaking off excess. Reserve 1 tablespoon of the seasoned flour.
  • Heat vegetable oil in a large heavy skillet over medium-high heat.
  • Place chicken skin-side down in the skillet and sear until golden brown, approximately 5-6 minutes per side. Remove chicken and set aside.
  • Lower heat to medium and add butter and sliced onions to the skillet. Cook until onions are soft and caramelized, about 8-10 minutes.
  • Add garlic and the reserved tablespoon of flour to the onions; cook for 1 minute while stirring constantly.
  • Slowly pour in chicken broth and add thyme, whisking to incorporate the flour and scraping the bottom of the pan to release browned bits.
  • Return chicken thighs to the skillet, skin-side up. Reduce heat to low, cover, and simmer for 25-30 minutes until chicken reaches an internal temperature of 165 degrees Fahrenheit.
  • Serve chicken topped with the onion gravy, ideally over mashed potatoes or white rice.