Description
Smothered Chicken Thighs with rich, creamy gravy made from a flavorful roux, perfectly seared chicken, and a blend of spices. This comforting dish is oven-baked to tender perfection and ideal served with mashed potatoes.
Ingredients
Scale
Chicken and Seasoning
- 4 to 5 bone-in, skin-on chicken thighs
- 2 teaspoons Lawry’s seasoning salt, plus 1 tablespoon divided
- 2 tablespoons garlic powder, divided
- 2 tablespoons paprika, divided
- 1 packet Sazon seasoning
- 2 teaspoons cracked black pepper
- 1/4 teaspoon crushed red pepper flakes
- Dried parsley, for garnish
Flour and Roux
- 2 cups all-purpose flour
Cooking Fats and Vegetables
- 2 tablespoons avocado or vegetable oil
- 2 tablespoons unsalted butter
- 1/2 large white onion, sliced
- 7 to 8 garlic cloves, finely chopped
Liquids
- 2 1/2 cups chicken stock
- 1/2 cup heavy cream
Instructions
- Prepare and Season Chicken: Pat the chicken thighs dry and let them come to room temperature. Season both sides with 2 teaspoons of Lawry’s seasoning salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and a full packet of Sazon seasoning to build the base flavor.
- Mix Seasoned Flour: In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon Lawry’s seasoning salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and 2 teaspoons cracked black pepper to create the coating mixture.
- Coat Chicken: Dredge each chicken thigh in the seasoned flour, shaking off any excess. Reserve the leftover seasoned flour; it will be used for the gravy roux.
- Sear Chicken: Heat 2 tablespoons of oil in a large oven-safe skillet over medium-high heat. Place the chicken skin-side down and sear for about 5 minutes on each side until golden brown. Remove and set aside.
- Make Roux and Sauté Aromatics: Discard excess oil but keep about 2 tablespoons in the skillet. Add 2 tablespoons butter, sliced onions, chopped garlic, crushed red pepper flakes, cracked black pepper, and 4 tablespoons of the reserved seasoned flour. Whisk continuously and sauté for 3-5 minutes until a light roux forms and onions soften.
- Add Liquids and Thicken Gravy: Gradually pour in 2 1/2 cups chicken stock while whisking to combine. Simmer for 3-5 minutes until the gravy thickens slightly. Stir in 1/2 cup heavy cream and whisk until smooth.
- Combine Chicken with Gravy: Nestle the seared chicken thighs and their juices into the gravy, ensuring they are partially submerged for even cooking.
- Bake: Bring the skillet to a boil on the stovetop, then cover with a lid and transfer to a preheated 400°F (200°C) oven. Bake for 45 minutes until chicken is cooked through and tender.
- Serve: Remove from oven and uncover. Spoon the thickened gravy over the chicken. Garnish with dried parsley and serve hot, ideally with mashed potatoes.
Notes
- Allowing chicken to come to room temperature ensures even cooking.
- Using bone-in, skin-on thighs results in juicier, more flavorful chicken.
- Reserve some seasoned flour for making the roux-based gravy for rich texture.
- Searing the chicken first locks in moisture and creates flavorful crust.
- The oven baking with the gravy keeps the chicken tender and infuses flavors deeply.
- This dish pairs wonderfully with mashed potatoes or steamed vegetables.
