Description
Smothered chicken thighs are a classic Southern dish featuring tender chicken thighs slow-cooked in a savory, flavorful gravy. This comforting meal is perfect for family dinners and gatherings.
Ingredients
Scale
- 6 chicken thighs (bone-in, skin-on)
- 1/2 cup all-purpose flour
- 2 large onions, thinly sliced
- 4 garlic cloves, minced
- 2 cups chicken broth (low-sodium)
- 1 teaspoon paprika
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon black pepper
- Optional: 1 cup sliced mushrooms
- Optional: 1 bell pepper, thinly sliced
- Salt and pepper to taste
- 1 tablespoon vegetable oil
Instructions
- Dredge the Chicken:
- Season chicken thighs with salt and pepper.
- Dredge each thigh in flour, shaking off excess.
- Brown the Chicken:
- Heat a cast iron skillet over medium-high heat and add oil.
- Cook chicken thighs skin side down for about 5-7 minutes per side until golden brown. Remove and set aside.
- Make the Gravy:
- In the same skillet, sauté onions until soft and caramelized, about 5-7 minutes.
- Add garlic and cook for another minute.
- Sprinkle remaining flour over onions and garlic, stir well, and cook for 2 minutes.
- Gradually whisk in chicken broth until smooth and thickened.
- Cook the Chicken in Gravy:
- Season the gravy with paprika, thyme, and black pepper.
- Return chicken thighs to the skillet, skin side up.
- Spoon some gravy over the chicken.
- Cover and simmer on low heat for 30-40 minutes.
- Add Optional Ingredients:
- If using mushrooms or bell peppers, add them in the last 10 minutes of cooking.
- Final Touches:
- Let chicken rest for a few minutes before serving.
- Serve hot with plenty of gravy.
Notes
- For a spicier version, add 1-2 teaspoons of cayenne pepper or hot sauce to the gravy.
- For a creamy variation, stir in 1/2 cup heavy cream or dairy-free alternative during the last 5 minutes of simmering.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Calories: 350-400 kcal
- Fat: 20g
- Carbohydrates: 15-20g
- Fiber: 2g
- Protein: 25-30g