Southern Smothered Chicken Thighs with Creamy Onion Gravy
Browned chicken thighs finish in a covered skillet with a substantial flour-thickened onion gravy.
Ingredients
Main Ingredients
- 4 chicken thighs
- 1 cup chicken broth
- 1 cup milk
- 1/2 cup all-purpose flour
- 1 medium onion diced
- 2 cloves garlic minced
- Salt and pepper to taste
- 2 tablespoons olive oil or butter divided
- 1 teaspoon paprika
- 1 tablespoon Worcestershire sauce
- water as needed to loosen gravy
Instructions
Instructions
- Season chicken with paprika, salt, and pepper. Heat 1 tablespoon of the oil or butter over medium heat and brown the thighs on both sides; transfer to a plate.
- Add the remaining tablespoon of fat and soften onion over medium heat, then add garlic briefly. Stir in flour for about 1 minute.
- Gradually stir in broth, milk, and Worcestershire sauce until smooth. Add water as needed for a spoonable gravy and bring to a gentle simmer.
- Return thighs immediately, cover, and simmer over low heat for about 30 minutes until tender and at least 165°F in the thickest part, away from bone. Stir around the pieces and add water if gravy catches or becomes too thick.
- Remove any finished thighs while others complete cooking. Adjust gravy consistency with water and divide one thigh with gravy into each of four portions.
Notes
- Refrigerate in shallow containers within 2 hours (1 hour above 90°F); keep at 40°F or below and use within 3–4 days.
- Reheat portions to 165°F throughout.