Ingredients:
- Chicken:
- 4 bone-in, skinless chicken thighs (you can also use chicken breasts or drumsticks)
- Salt and pepper, to taste
- 1/2 cup all-purpose flour (for dredging)
- 1-2 tablespoons vegetable oil (for frying)
- Gravy:
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream or milk
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional for a bit of heat)
- 1 tablespoon butter
- 2 tablespoons flour (for thickening)
Instructions:
- Prepare the Chicken:
- Season the chicken thighs with salt and pepper on both sides.
- Dredge the chicken in flour, shaking off the excess.
- Fry the Chicken:
- Heat the vegetable oil in a large skillet over medium heat.
- Add the chicken to the skillet and cook for about 6-7 minutes on each side until golden brown and cooked through.
- Remove the chicken from the skillet and set it aside on a plate.
- Make the Gravy:
- In the same skillet, add the butter and melt over medium heat.
- Add the sliced onions and cook for 5-6 minutes until softened and slightly caramelized.
- Add the garlic and cook for another minute until fragrant.
- Stir in 2 tablespoons of flour to make a roux and cook for 1-2 minutes, making sure it doesn’t burn.
- Gradually add the chicken broth while stirring to avoid lumps. Add the heavy cream or milk, thyme, paprika, and cayenne pepper (if using).
- Bring the gravy to a simmer and let it cook for 5-7 minutes, or until it thickens to your desired consistency.
- Smother the Chicken:
- Return the cooked chicken to the skillet, spooning some of the gravy over the top.
- Cover the skillet with a lid and simmer for 10-15 minutes to allow the chicken to absorb the flavors of the gravy.
- Serve:
- Serve the smothered chicken over mashed potatoes, rice, or with a side of your choice. Spoon the rich gravy over the chicken for extra flavor.
Enjoy!