Description
A comforting dish of tender chicken thighs cooked in a rich, savory gravy, perfect for family gatherings or cozy dinners.
Ingredients
Scale
- 4 to 5 bone-in, skin-on chicken thighs
- 2 teaspoons Lawry’s seasoning salt, plus 1 tablespoon divided
- 2 tablespoons garlic powder, divided
- 2 tablespoons paprika, divided
- 1 Sazon seasoning packet
- 2 teaspoons cracked black pepper
- 1/4 teaspoon crushed red pepper flakes
- Dried parsley, for garnish
- 240 grams (2 cups) all-purpose flour
- 30 milliliters (2 tablespoons) avocado oil or vegetable oil
- 28 grams (2 tablespoons) unsalted butter
- 1/2 large white onion, sliced
- 7 to 8 garlic cloves, finely chopped
- 600 milliliters (2 1/2 cups) chicken stock
- 120 milliliters (1/2 cup) heavy cream
Instructions
- Season chicken thighs with Lawry’s seasoning salt, garlic powder, paprika, and Sazon. Make sure they’re dry and at room temperature.
- In a bowl, mix flour with the remaining spices and black pepper. Coat each chicken thigh in the seasoned flour.
- Heat oil in an oven-safe pan over medium-high heat. Cook chicken skin-side down for about 5 minutes per side until golden brown.
- Remove chicken and set aside. In the same pan, add butter, onions, garlic, red pepper flakes, and black pepper. Cook for 3-5 minutes.
- Gradually whisk in chicken stock, allow to simmer until slightly thickened, then stir in heavy cream.
- Return chicken to the pan, bring to a boil, cover, and bake at 200°C (400°F) for about 45 minutes.
- After baking, garnish with parsley and serve with sides like mashed potatoes.
Notes
Allow chicken to rest before serving to retain juices. Adjust spices to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with gravy
- Calories: 540
- Sugar: 2g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 115mg