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Smothered Chicken Thighs with Gravy and Rice Recipe

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4.4 from 4 reviews

This Smothered Chicken Thighs with Gravy and Rice recipe features tender bone-in chicken thighs simmered in a flavorful homemade gravy packed with spices and onions. Served over fluffy white rice, it’s a comforting, hearty dish perfect for family dinners or gatherings. The slow simmer in the Dutch oven or cast iron skillet enriches the chicken with aromatic spices and creates a luscious, savory gravy that complements the rice perfectly.

  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings

Ingredients

Seasoning Mix

  • 2 teaspoons Diamond Crystal kosher salt (use half this amount if using any other brand or type of salt)
  • 2 teaspoons ground black pepper
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
  • 1 teaspoon lemon pepper
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper

Chicken & Cooking

  • 3 pounds bone-in chicken thighs
  • 2 teaspoons neutral oil (such as vegetable or canola oil)
  • 6 tablespoons unsalted butter
  • 1 yellow onion, sliced
  • 6 tablespoons all-purpose flour
  • 1 tablespoon chicken bouillon powder (or to taste)
  • 4 cups chicken stock (low sodium)
  • 6 cups cooked white rice

Instructions

  1. Preheat the Cooking Vessel: Heat a large Dutch oven or cast iron skillet over medium-high heat until hot, preparing for browning the chicken.
  2. Prepare Seasoning Mix: In a small bowl, combine salt, ground black pepper, granulated onion, granulated garlic, lemon pepper, chili powder, and cayenne pepper to create the spice blend.
  3. Season Chicken: Generously season the chicken thighs on all sides with the prepared seasoning mix, ensuring to pull back the skin and season the meat underneath for maximum flavor.
  4. Brown Chicken: Add neutral oil to the preheated pot, then brown the chicken thighs on both sides for about 6 minutes total until golden. Remove the chicken and set aside.
  5. Sauté Onions: Add butter and sliced onions to the pot, stirring and scraping any browned bits from the bottom. Sauté the onions until they are softened and translucent, about 5 to 7 minutes.
  6. Create Roux: Gradually whisk in the flour and chicken bouillon powder, combining thoroughly with the onions and butter to form a roux base for the gravy.
  7. Add Stock and Make Gravy: Slowly pour in the chicken stock while whisking vigorously to develop a smooth and thick gravy. Taste and adjust seasoning with additional bouillon powder if necessary.
  8. Simmer Chicken in Gravy: Bring the gravy to a low boil, then return the browned chicken thighs to the pot. Cover and reduce heat to low, simmering gently for 1 hour or until the chicken is tender and cooked through. Stir occasionally to prevent sticking.
  9. Serve: Plate the smothered chicken thighs over cooked white rice, spoon extra gravy on top, and serve immediately for a warm, comforting meal.

Notes

  • Using Diamond Crystal kosher salt is recommended for accurate seasoning; reduce amount accordingly if using other salt types.
  • Pulling back the chicken skin before seasoning ensures the flavors penetrate the meat.
  • Simmering the chicken slowly in the gravy allows it to become tender and flavorful.
  • Cooking the onions until translucent is key to developing the rich gravy base.
  • Adjust the consistency of gravy by adding more stock if too thick or simmering longer if too thin.
  • This dish pairs well with steamed vegetables or a fresh side salad for a complete meal.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American Southern

Find it online: https://iamstarved.com/smothered-chicken-thighs-with-gravy-and-rice-recipe/