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Smothered Chicken Thighs Gravy

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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Calories 640 kcal

Ingredients
  

Chicken

  • 2 tsp Lawry’s seasoning salt, plus 1 tbsp divided
  • 2 tbsp garlic powder, divided
  • 2 tbsp paprika, divided
  • 1 Sazon seasoning packet
  • 2 tbsp cracked black pepper
  • ¼ tsp crushed red pepper flakes
  • Dried parsley, for garnish

Flour Mixture & Pan Components

  • 240 g (2 cups) all-purpose flour
  • 30 ml (2 tbsp) avocado or vegetable oil
  • 28 g (2 tbsp) unsalted butter

Aromatics & Liquids

  • ½ large white onion, sliced
  • 7-8 garlic cloves, finely chopped
  • 600 ml (2½ cups) chicken stock (low-sodium preferred)
  • 120 ml (½ cup) heavy cream

Instructions
 

  • Prep and Season
    Pat chicken thighs dry with paper towels and bring them to room temperature.Rub both sides with 2 tsp Lawry’s, 1 tbsp garlic powder, 1 tbsp paprika, and 1 Sazon packet. Let the seasoning rest while you prepare the flour mix.
  • Season the Flour
    In a shallow bowl, combine flour with 1 tbsp Lawry’s, 1 tbsp garlic powder, 1 tbsp paprika, and 2 tsp cracked black pepper. Whisk well to blend spices evenly.
  • Dredge and Brown
    Coat each thigh in the seasoned flour, shaking off the excess.Heat oil in a large oven-safe skillet (cast iron works best) over medium-high heat.Place chicken skin-side down and brown for about 5 minutes per side until golden and crisp. Remove and set aside.
  • Build the Flavor Base
    If there’s too much oil left, spoon out until only about 2 tablespoons remain.Add butter, onions, garlic, red pepper flakes, a pinch of black pepper, and 4 tablespoons of the reserved seasoned flour.Whisk and stir for 3–5 minutes until the flour turns golden and fragrant — this is your roux.
  • Make the Gravy
    Slowly pour in chicken stock while whisking constantly to prevent lumps. Let it simmer and thicken for 3–5 minutes.Add heavy cream and stir until the gravy turns silky and rich.
  • Smother and Bake
    Return the browned chicken (and its juices) to the pan, nestling it into the gravy.Bring to a gentle boil on the stovetop, then cover with a lid.Bake in a preheated oven at 400°F (200°C) for 45 minutes, until the chicken is tender and the gravy has deepened in flavor.
  • Garnish and Serve
    Sprinkle with dried parsley. Serve hot over mashed potatoes, rice, or buttered noodles — and spoon that creamy gravy generously over everything.