Smothered Chicken Thighs with Gravy: A Flavorful Delight!

 

 

 

 

 

 

Ingredients

4 bone-in, skin-on chicken thighs (about 1.5 pounds)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
2 tablespoons vegetable oil
1 medium onion, sliced
3 cloves garlic, minced
2 cups chicken broth
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1/4 cup all-purpose flour
1 cup milk
Fresh parsley, chopped (for garnish)
Instructions

Season the chicken thighs with salt, pepper, and paprika on both sides.
In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken thighs, skin side down, and sear for about 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth, Worcestershire sauce, and soy sauce. Stir to combine and bring to a simmer.
In a small bowl, whisk together the flour and milk until smooth. Gradually add this mixture to the skillet, stirring constantly to avoid lumps. Cook for 2-3 minutes until the gravy thickens.
Return the chicken thighs to the skillet, skin side up. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
Serve the chicken thighs with the gravy spooned over the top, garnished with fresh parsley