Smothered Chicken

1. Season the Chicken:

1. Season the chicken thighs generously with salt and black pepper on both sides.

2. Sear the Chicken:

1. Heat olive oil or vegetable oil in a large skillet or Dutch oven over medium-high heat.
2. Once the oil is hot, add the chicken thighs to the skillet, skin side down. Cook for 4-5 minutes on each side, or until golden brown and crispy. Remove the chicken from the skillet and set aside.

3. Prepare the Gravy:

1. In the same skillet, add sliced onions and minced garlic. Cook, stirring occasionally, until the onions are softened and translucent, about 5 minutes.
2. Sprinkle the flour over the onions and garlic, and stir to combine, allowing the flour to cook for 1-2 minutes to remove the raw flour taste.
3. Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer.
4. Stir in the heavy cream or milk, dried thyme, dried rosemary, and paprika. Continue to simmer the gravy for another 2-3 minutes until it thickens slightly.

4. Return the Chicken to the Skillet:

1. Return the seared chicken thighs to the skillet, nestling them into the gravy.
2. Spoon some of the gravy over the chicken thighs to coat them.

5. Simmer the Chicken:

1. Reduce the heat to low, cover the skillet with a lid, and let the chicken simmer in the gravy for 20-25 minutes, or until the chicken is cooked through and tender.
2. Stir the gravy occasionally to ensure it doesn’t stick to the bottom of the skillet.

6. Serve:

1. Once the chicken is cooked through, remove the skillet from the heat.
2. Garnish the smothered chicken with chopped fresh parsley, if desired.
3. Serve the chicken hot, spooning the creamy gravy over each piece.

Enjoy your comforting and delicious smothered chicken served with mashed potatoes, rice, or your favorite side dishes!