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Smothered Chicken with Creamy Gravy
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Smothered Chicken with Creamy Gravy

1 h 20 minServes 4Nutri-Score C€€
from @melissajorealrecipes40 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • bone-in skin-on chicken thighs (at room temperature, patted dry)Meat5 pieces
  • Lawry's seasoned salt (divided (2 tsp for chicken, 1 tbsp for flour))Spices19 g
  • garlic powder (divided (1 tbsp for chicken, 1 tbsp for flour))Spices16 g
  • paprika (divided (1 tbsp for chicken, 1 tbsp for flour))Spices14 g
  • Sazon seasoning packetSpices1 piece
  • cracked black pepper (divided (2 tsp for flour, plus a pinch for the pan))Spices6 g
  • all-purpose flour (seasoned, for coating)Pantry240 g
  • avocado oil (or vegetable oil)Pantry30 ml
  • white onion (large, sliced)Produce0.5 pieces
  • low sodium chicken stockPantry600 ml
  • garlic (cloves, chopped)Produce8 pieces
  • butterDairy28 g
  • crushed red pepper flakesSpices500 mg
  • heavy creamDairy120 ml
  • dried parsley (for garnish)Spices2 g

per serving

Nutrition

668kcal

Carbs
50 g
Proteins
33 g
Fat
38 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Whisk
  • Frying pan
  • Oven

step by step

Method

  1. Season the chicken

    • Rub the chicken thighs on both sides with the seasoned salt, garlic powder, paprika and the Sazon packet.
    Step 1

  2. Make the seasoned flour

    • In a bowl, combine the flour with the seasoned salt, garlic powder, paprika and cracked black pepper.
    • Whisk together to combine.
    Step 2

  3. Coat the chicken

    • Coat the chicken thighs in the seasoned flour on all sides.
    • Shake off any excess flour and set aside, keeping the remaining seasoned flour.
    Step 3

  4. Brown the chicken

    • Heat the oil in a pan and add the chicken thighs skin side down.
    • Cook for 5 minutes on each side over medium-high heat until browned.
    • Remove the chicken from the pan and set aside.
    Step 4

  5. Build the gravy base

    • Leave about 2 tbsp of oil in the pan, removing any excess.
    • Add the butter, onion, garlic, crushed red pepper, cracked black pepper and the reserved seasoned flour.
    • Whisk continuously for 3 to 5 minutes.
    Step 5

  6. Add the broth and cream

    • Pour in the chicken broth and whisk continuously for another 3 to 5 minutes.
    • Stir in the heavy cream.
    Step 6

  7. Return the chicken and bake

    • Return the chicken to the pan along with all its juices and bring to a boil.
    • Cover the pan with a lid and bake at 400°F for 45 minutes.
    Step 7

  8. Garnish and serve

    • Garnish with dried parsley.
    • Serve with mashed potatoes and spoon the gravy over.
    Step 8
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