Smothered Garlic-Onion Gravy Chicken Thighs with Crispy Fried Onions
Smothered Garlic-Onion Gravy Chicken Thighs with Crispy Fried Onions
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon olive oil, if needed
For the Gravy
- 1 yellow onion, medium, diced
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth, low sodium
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fresh thyme, chopped, or 1/4 teaspoon dried
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 3 cups cooked white rice
- 1/2 cup crispy fried onions
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chicken thighs thoroughly dry with paper towels. In a small bowl, combine salt, black pepper, paprika, garlic powder, and onion powder. Season the chicken thighs generously on all sides with the spice mixture.
⏱️ 5 min
- 2
Heat a large, oven-safe skillet (preferably cast iron) over medium-high heat. If the chicken thighs don't render enough fat, add 1 tablespoon of olive oil. Place the chicken thighs skin-side down in the hot skillet. Sear for 8-10 minutes, or until the skin is deeply golden brown and crispy. Do not move the chicken during this time.
⏱️ 10 min
- 3
Flip the chicken thighs and sear on the other side for 2-3 minutes. Remove the chicken from the skillet and set aside on a plate. Reserve the rendered fat in the skillet.
⏱️ 3 min
- 4
Reduce the heat to medium. Add the diced yellow onion to the skillet with the rendered chicken fat. Sauté for 5-7 minutes, stirring occasionally, until the onion softens and becomes translucent. If the pan seems dry, add a splash of chicken broth or water.
⏱️ 7 min
- 5
Add the minced garlic to the skillet and cook for 1 minute more, until fragrant, being careful not to burn it.
⏱️ 1 min
- 6
Sprinkle the all-purpose flour over the onions and garlic. Cook, stirring constantly, for 1-2 minutes to create a roux. This will help thicken the gravy.
⏱️ 2 min
- 7
Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer, then stir in the heavy cream, Dijon mustard, and fresh thyme. Season with salt and black pepper to taste.
⏱️ 5 min
- 8
Return the seared chicken thighs to the skillet, nestling them into the gravy. Ensure the skin side is facing up to maintain crispiness. Bring the gravy back to a gentle simmer.
⏱️ 2 min
- 9
Cover the skillet and cook for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). If your skillet is not oven-safe, you can transfer the chicken and gravy to an oven-safe dish and bake at 375°F (190°C) for the same duration.
⏱️ 20 min•🌡️ 165
- 10
Remove from heat and let the chicken rest in the gravy for 5 minutes before serving. Serve the chicken thighs smothered in the garlic-onion gravy over cooked white rice, garnished generously with crispy fried onions and fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Smothered Garlic-Onion Gravy Chicken Thighs with Crispy Fried Onions
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon olive oil, if needed
For the Gravy
- 1 yellow onion, medium, diced
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth, low sodium
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fresh thyme, chopped, or 1/4 teaspoon dried
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 3 cups cooked white rice
- 1/2 cup crispy fried onions
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chicken thighs thoroughly dry with paper towels. In a small bowl, combine salt, black pepper, paprika, garlic powder, and onion powder. Season the chicken thighs generously on all sides with the spice mixture.
⏱️ 5 min - 2
Heat a large, oven-safe skillet (preferably cast iron) over medium-high heat. If the chicken thighs don't render enough fat, add 1 tablespoon of olive oil. Place the chicken thighs skin-side down in the hot skillet. Sear for 8-10 minutes, or until the skin is deeply golden brown and crispy. Do not move the chicken during this time.
⏱️ 10 min - 3
Flip the chicken thighs and sear on the other side for 2-3 minutes. Remove the chicken from the skillet and set aside on a plate. Reserve the rendered fat in the skillet.
⏱️ 3 min - 4
Reduce the heat to medium. Add the diced yellow onion to the skillet with the rendered chicken fat. Sauté for 5-7 minutes, stirring occasionally, until the onion softens and becomes translucent. If the pan seems dry, add a splash of chicken broth or water.
⏱️ 7 min - 5
Add the minced garlic to the skillet and cook for 1 minute more, until fragrant, being careful not to burn it.
⏱️ 1 min - 6
Sprinkle the all-purpose flour over the onions and garlic. Cook, stirring constantly, for 1-2 minutes to create a roux. This will help thicken the gravy.
⏱️ 2 min - 7
Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer, then stir in the heavy cream, Dijon mustard, and fresh thyme. Season with salt and black pepper to taste.
⏱️ 5 min - 8
Return the seared chicken thighs to the skillet, nestling them into the gravy. Ensure the skin side is facing up to maintain crispiness. Bring the gravy back to a gentle simmer.
⏱️ 2 min - 9
Cover the skillet and cook for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). If your skillet is not oven-safe, you can transfer the chicken and gravy to an oven-safe dish and bake at 375°F (190°C) for the same duration.
⏱️ 20 min•🌡️ 165 - 10
Remove from heat and let the chicken rest in the gravy for 5 minutes before serving. Serve the chicken thighs smothered in the garlic-onion gravy over cooked white rice, garnished generously with crispy fried onions and fresh chopped parsley.
⏱️ 5 min