Smothered Chicken Thighs
Tender smothered chicken thighs are browned and simmered in a rich, creamy gravy made with onions, bell peppers, garlic, and herbs. Serve over rice for a comforting family dinner.
Ingredients
- 3 lb chicken thighs boneless and skinless
- 3 tsp salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 4 tbs butter I used salted
- 2 tbs canola oil
- 1 yellow onion thinly sliced
- 2 red bell peppers chopped
- 4 cloves garlic peeled and minced
- 5 tbs all purpose flour
- 32 oz chicken stock
- 1 cup heavy whipping cream
- 1 tsp dried oregano
- 1 tsp dried thyme
Instructions
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Season the chicken thighs with the salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub the seasonings evenly into the chicken.
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Heat a large pot or deep skillet over medium heat. Add the butter and oil and let the butter melt.
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Brown the chicken for a few minutes on each side, working in batches to avoid overcrowding the pot. Transfer the browned chicken to a plate and set it aside.
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Add the sliced onion and chopped bell peppers to the pot. Cook for about 10 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another minute.
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Sprinkle the flour over the vegetables. Stir well and cook for about 2 minutes.
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Slowly pour in the chicken stock while stirring continuously and scraping up the browned bits from the bottom of the pot. Stir in the heavy whipping cream.
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Return the chicken and any accumulated juices to the pot. Add the oregano and thyme and stir gently.
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Cover and cook over low heat for about 1 hour, stirring occasionally, until the chicken is tender and completely cooked through.
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Serve over white rice and enjoy.