Description
Tender, succulent chicken bathed in a rich, savory gravy, slow-cooked to perfection, and served over fluffy, aromatic rice. A comforting Southern classic that’s guaranteed to satisfy.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- Salt and black pepper to taste
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 cup all-purpose flour (for dredging)
- 2 tbsp butter (plus more if needed)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp flour (for roux)
- 2 cups chicken broth
- 1/2 cup heavy cream
- 2 cups cooked white rice
- Fresh parsley, chopped (for garnish)
Instructions
- Pat 6 chicken thighs dry. Season generously with salt, pepper, 1 tsp paprika, and 1 tsp garlic powder. Dredge chicken in 1/2 cup all-purpose flour.
- In a large pot or Dutch oven, melt 2 tbsp butter. Sear chicken until golden brown on both sides. Remove chicken and set aside, leaving drippings in the pot.
- Add 1 medium chopped onion to the pot; sauté until softened. Add 3 cloves minced garlic; cook 1 minute until fragrant.
- Sprinkle 2 tbsp flour over vegetables; cook 2-3 minutes, stirring constantly to make a roux.
- Gradually whisk in 2 cups chicken broth until smooth and thickened. Stir in 1/2 cup heavy cream. Season gravy with salt and pepper to taste.
- Return seared chicken to the gravy, nestling it in. Cover and simmer on low heat for 45-60 minutes, or until chicken is fork-tender (internal temperature 165°F). Flip chicken halfway through for even cooking.
- Serve the smothered chicken and gravy immediately over 2 cups of warm cooked white rice. Garnish with fresh chopped parsley.
Notes
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 150mg