Description
This dish features succulent chicken thighs braised to perfection in a rich, creamy gravy. It’s a comforting meal that brings family together around the table.
Ingredients
Scale
- For the Chicken:
- 4 bone-in chicken thighs (about 1.5 pounds), skin-on
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- For the Gravy:
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups chicken broth (low sodium)
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). This ensures that the chicken cooks evenly and achieves a perfect golden color.
- Season the chicken thighs generously with salt, pepper, garlic powder, and paprika. Rub the spices into the skin for maximum flavor.
- In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, place the chicken thighs skin-side down in the skillet. Sear for about 5-7 minutes, or until the skin is golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.
- Carefully flip the chicken thighs and cook for another 3-5 minutes. You want the skin to be nicely browned on both sides. Remove the chicken from the skillet and set them aside on a plate.
- In the same skillet, add the chopped onion. Sauté for about 3-4 minutes until translucent and fragrant. Make sure to scrape up any browned bits from the bottom of the pan; they add incredible flavor!
- Add the minced garlic to the onions and cook for an additional 1 minute, stirring constantly to prevent burning. You’ll know it's ready when it’s aromatic.
- Sprinkle the flour over the onions and garlic, stirring well to combine. Cook for another minute to eliminate the raw flour taste.
- Gradually whisk in the chicken broth, ensuring there are no lumps. Follow it with the heavy cream, thyme, and Worcestershire sauce. Bring the mixture to a simmer, allowing it to thicken slightly, about 2-3 minutes.
- Return the chicken thighs to the skillet, skin-side up. Spoon some of the gravy over the chicken to infuse it with flavor. This is the moment that makes it all worth it!
- Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The skin should be golden and crispy, while the gravy bubbles around the edges.
- Once done, remove from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist.
- Prep Time: 15 mins
- Cook Time: 30-35 mins
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with gravy
- Calories: 450
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 120 mg
Keywords: For the crispiest skin, ensure your skillet is hot enough before adding the chicken. Use a cast-iron skillet for even heat distribution and excellent browning.