Description
Deliciously tender chicken thighs braised in a rich and flavorful gravy, perfect for a hearty meal.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 teaspoons Lawry’s seasoning salt (for chicken)
- 1 tablespoon Lawry’s seasoning salt (for flour mixture)
- 2 tablespoons garlic powder (divided)
- 2 tablespoons paprika (divided)
- 1 packet Sazon seasoning
- 2 teaspoons cracked black pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 cups all-purpose flour
- 2 tablespoons avocado oil or vegetable oil
- 2 tablespoons unsalted butter
- 1/2 large white onion (sliced)
- 7 garlic cloves (finely chopped)
- 2 1/2 cups chicken stock
- 1/2 cup heavy cream
- dried parsley (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Pat chicken thighs completely dry with paper towels.
- Season both sides of chicken with 2 teaspoons Lawry’s seasoning salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and the Sazon packet. Massage spices into the meat for even coverage.
- In a shallow bowl, whisk together flour with remaining 1 tablespoon Lawry’s, 1 tablespoon garlic powder, 1 tablespoon paprika, and 2 teaspoons black pepper.
- Dredge each chicken thigh thoroughly in seasoned flour, shaking off excess. Reserve remaining flour mixture for gravy.
- Heat oil in large oven-safe skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and sear for 5 minutes undisturbed until deep golden brown.
- Flip chicken and cook another 5 minutes. Remove chicken to a plate.
- Pour off excess oil, leaving about 2 tablespoons. Add butter, sliced onion, chopped garlic, red pepper flakes, black pepper, and 4 tablespoons reserved seasoned flour.
- Whisk constantly for 3 to 5 minutes until mixture turns light golden and smells nutty.
- Slowly pour in chicken stock while whisking vigorously to prevent lumps. Simmer for 3 to 5 minutes until gravy thickens enough to coat the back of a spoon.
- Stir in heavy cream and continue whisking until smooth.
- Return chicken thighs to pan along with accumulated juices, nestling into gravy. Bring to a brief boil on stovetop (about 1 minute), then cover pan tightly with lid or foil.
- Transfer to preheated 400°F oven and bake for 45 minutes until chicken reaches 165°F internal temperature in the thickest part.
- Remove from oven, uncover, and spoon gravy over chicken. Garnish with dried parsley and serve immediately.
Notes
- Make sure to pat the chicken dry for a better sear.
- Reserve the remaining seasoned flour to thicken the gravy.
- Pair with mashed potatoes or rice to enjoy the gravy.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with gravy
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg