Smothered Chicken and Gravy 🍛
Seared chicken buried under rich onion gravy, the Southern classic that makes mashed potatoes mandatory.
Ingredients (serves 4)
- 4 chicken thigh
- 1 onion
- 3 cloves garlic
- 0.33 cup all-purpose flour
- 2 cups chicken stock
- 0.5 cup heavy cream
- 3 tbsp butter
- 1 tsp paprika
- 1 tsp dried thyme
- salt and black pepper
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Try AnychefInstructions
- 1
Season the chicken thighs with paprika, thyme, salt, and pepper, then dredge lightly in 2 tablespoons of the flour.
- 2
Melt 1 tablespoon butter in a 12-inch skillet over medium-high heat and brown the chicken 4 minutes per side. Move to a plate.
- 3
Add the remaining butter and the sliced onion and cook 6 minutes, stirring often, until soft and golden.
- 4
Stir in the minced garlic and remaining flour and cook 1 minute, stirring constantly.
- 5
Slowly whisk in the chicken stock until smooth and bring to a simmer.
- 6
Nestle the chicken into the gravy, cover, and simmer on low for 20 minutes until the chicken is tender and reaches 175°F.
- 7
Stir in the heavy cream, taste for salt and pepper, and serve over mashed potatoes or rice.
