Go Back

Smothered Chicken in a Rich Onion Gravy Served Over Rice

A comforting dish featuring tender chicken thighs smothered in a rich onion gravy, served over fluffy rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 8 pieces bone-in, skinless chicken thighs
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 2 tsp salt Adjust to taste
  • 1 tsp black pepper Adjust to taste
For the Gravy
  • 3 large yellow onions, thinly sliced For caramelization
  • 1/2 cup all-purpose flour For dredging
  • 1/4 cup neutral oil For frying
  • 4 tbsp butter For cooking the onions
  • 5 cloves garlic, minced
  • 4 cups chicken broth For the gravy base
  • 1 tbsp Worcestershire-style sauce
For Serving
  • 2 cups long-grain white rice, cooked Prepare separately before serving
  • 3 tbsp fresh parsley, chopped For garnish

Method
 

Preparation
  1. Pat the chicken thighs dry and season them with salt, black pepper, smoked paprika, garlic powder, onion powder, and dried thyme.
  2. In a shallow dish, pour the flour and roll the chicken thighs in it for an even coating.
Cooking
  1. In a large skillet, heat the neutral oil over medium heat. Once hot, add the chicken thighs and sear them for 5-7 minutes on each side until they are golden brown. Remove them from the skillet and set aside.
  2. In the same skillet, add butter and allow it to melt. Add the sliced onions and sauté until they become soft and caramelized, about 10-12 minutes.
  3. Stir in the minced garlic and cook for another minute until fragrant.
  4. Pour in the chicken broth and add the Worcestershire-style sauce. Use a spatula to scrape up the brown bits from the bottom of the skillet.
  5. Nestle the seared chicken back into the skillet, cover, and simmer for 30-40 minutes or until the chicken is cooked through.
Serving
  1. Spoon the chicken and rich onion gravy over a bed of the cooked long-grain white rice. Garnish with fresh parsley.

Notes

Consider adding sautéed mushrooms for extra flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat on stovetop over low heat with a splash of chicken broth.