AuthoradminCategory
Yields1 Serving
INGREDIENTS
 6-8 ea. Bone-in Chicken Thighs
 2 tsp. Granulated Onion
 1 tsp. Paprika
 2 tsp. Oregano
 1/2 tsp. Chili Powder
 1 cp. All Purpose Flour
 1 Onion small, roughly chopped
 2 cloves Garlic Minced
 1/2 cp. Heavy Cream
 2 tbsp. Butter
 Salt to taste
 Pepper to taste
 Red Pepper Flakes Pinch
 Frying Oil
 4 cps. Chicken Stock
 1-1/2 cps. Heavy Whipping Cream
INSTRUCTIONS
1

Begin by blending chili powder, oregano, granulated onion and paprika and setting aside.

2

In a large bowl, lightly season the chicken with a few pinches of the blended seasoning. add salt and pepper as well to taste.

3

In a second bowl, add flour and remaining seasoning blend along with some additional salt and black pepper and whisk well.

4

Dredge each piece of chicken well and place on a grated baking sheet. Set aside.

5

In a medium skillet, heat oil over medium high heat and brown chicken (covered) on both sides, beginning with the skin side down. (4-6 mins on each side)

6

Once browned, remove chicken thighs and begin browning the roughly chopped onions in the same pan, drippings and all, until the onions begin to become translucent.

7

As the onions lose color, add minced garlic red pepper flakes and butter to the pan and whisk to prevent burning.

8

Begin adding a few tablespoons of flour to create a rough for the gravy. Continue whisking. The gravy will begin to seize up and become "lumpy".

9

While continuing to whisk, begin to slowly add chicken stock, bringing the gravy to a desired consistency.

10

Slowly add heavy whipping cream while continuing to whisk. Add chicken pieces back into the pan with the gravy and simmer, covered, for an additional 5 minutes before transferring to your preheated oven.

11

Bake chicken in pre-heated oven for 60 minutes. Serve hot, with rice or mashed potatoes and enjoy!

Ingredients

INGREDIENTS
 6-8 ea. Bone-in Chicken Thighs
 2 tsp. Granulated Onion
 1 tsp. Paprika
 2 tsp. Oregano
 1/2 tsp. Chili Powder
 1 cp. All Purpose Flour
 1 Onion small, roughly chopped
 2 cloves Garlic Minced
 1/2 cp. Heavy Cream
 2 tbsp. Butter
 Salt to taste
 Pepper to taste
 Red Pepper Flakes Pinch
 Frying Oil
 4 cps. Chicken Stock
 1-1/2 cps. Heavy Whipping Cream

Directions

INSTRUCTIONS
1

Begin by blending chili powder, oregano, granulated onion and paprika and setting aside.

2

In a large bowl, lightly season the chicken with a few pinches of the blended seasoning. add salt and pepper as well to taste.

3

In a second bowl, add flour and remaining seasoning blend along with some additional salt and black pepper and whisk well.

4

Dredge each piece of chicken well and place on a grated baking sheet. Set aside.

5

In a medium skillet, heat oil over medium high heat and brown chicken (covered) on both sides, beginning with the skin side down. (4-6 mins on each side)

6

Once browned, remove chicken thighs and begin browning the roughly chopped onions in the same pan, drippings and all, until the onions begin to become translucent.

7

As the onions lose color, add minced garlic red pepper flakes and butter to the pan and whisk to prevent burning.

8

Begin adding a few tablespoons of flour to create a rough for the gravy. Continue whisking. The gravy will begin to seize up and become "lumpy".

9

While continuing to whisk, begin to slowly add chicken stock, bringing the gravy to a desired consistency.

10

Slowly add heavy whipping cream while continuing to whisk. Add chicken pieces back into the pan with the gravy and simmer, covered, for an additional 5 minutes before transferring to your preheated oven.

11

Bake chicken in pre-heated oven for 60 minutes. Serve hot, with rice or mashed potatoes and enjoy!

Smothered Chicken and Gravy