Description
This comforting Chicken Thighs Gravy recipe features crispy, seasoned chicken thighs simmered in a rich, creamy gravy made with a flavorful roux, chicken stock, and heavy cream. Finished in the oven for tender, juicy meat and served with a sprinkle of dried parsley, this dish is perfect for a hearty family meal.
Ingredients
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 Sazon seasoning packet
- 2 teaspoons cracked black pepper
- 1/4 teaspoon crushed red pepper flakes
- Dried parsley, for garnish
Flour and Oil
- Approximately 240 grams (2 cups) all-purpose flour
- 30 milliliters (2 tablespoons) avocado oil or vegetable oil
- 28 grams (2 tablespoons) unsalted butter
Aromatics and Liquids
- 1/2 large white onion, sliced
- 7 to 8 garlic cloves, finely chopped
- 600 milliliters (2 1/2 cups) chicken stock
- 120 milliliters (1/2 cup) heavy cream
Instructions
- Prepare the Chicken: Pat the chicken thighs dry and allow them to come to room temperature for better seasoning adherence.
- Season the Chicken: In a small bowl, mix 2 teaspoons of Lawry’s seasoning salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and the Sazon seasoning packet. Rub this spice blend thoroughly on both sides of the chicken thighs.
- Season the Flour: In a separate bowl, combine the all-purpose flour with 1 tablespoon Lawry’s seasoning salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and 2 teaspoons cracked black pepper. Whisk well to evenly distribute the seasonings.
- Dredge the Chicken: Coat each seasoned chicken thigh completely in the prepared seasoned flour mixture, shaking off any excess. Keep the remaining flour mixture for later use.
- Brown the Chicken: Heat the oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin side down and cook for about 5 minutes on each side, until the skin is golden and crisp. Remove the browned chicken from the pan and set aside.
- Prepare the Aromatics: Remove excess oil from the pan, leaving about 2 tablespoons. Add butter, sliced onion, finely chopped garlic, crushed red pepper flakes, cracked black pepper, and 4 tablespoons of the reserved seasoned flour to the pan. Whisk and sauté this mixture for 3 to 5 minutes to create a flavorful light roux.
- Build the Gravy: Slowly whisk in the chicken stock, stirring continuously. Allow the gravy to simmer for 3 to 5 minutes until it thickens slightly. Then, pour in the heavy cream and continue whisking to combine fully.
- Return Chicken to Pan: Nestle the seared chicken thighs along with any collected juices back into the pan, arranging them evenly in the gravy.
- Bake to Finish: Bring the pan contents to a boil on the stovetop. Cover the pan with a lid and transfer it to a preheated oven at 200°C (400°F). Bake for 45 minutes to tenderize the chicken and meld the flavors.
- Serve and Garnish: Remove the pan from the oven and uncover. Spoon the creamy gravy generously over the chicken thighs and garnish with dried parsley. Serve hot, ideally with freshly made mashed potatoes for a complete meal.
Notes
- Ensure chicken is patted dry before seasoning to help the spices adhere better and create a crispier skin.
- Using a heavy oven-safe skillet such as cast iron will ensure even heat distribution during browning and baking.
- Adjust crushed red pepper flakes to your preferred spice level for heat.
- The Sazon seasoning adds a unique depth of flavor and color; if unavailable, a blend of garlic powder, cumin, and annatto powder can be substituted.
- This dish pairs wonderfully with mashed potatoes, steamed vegetables, or crusty bread to soak up the gravy.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American