Smothered Chicken with Gravy

Ingredients

• 4 bone-in, skin-on chicken thighs
• ½ cup all-purpose flour
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• ½ tsp garlic powder
• 2 tbsp vegetable oil
• 1 yellow onion
• 2 clove garlic
• 2 cup chicken broth
• ¼ cup heavy cream (optional)
• 2 tbsp fresh parsley (optional)

Steps

1. Pat chicken thighs dry. In a shallow dish, combine flour, salt, pepper, paprika, and garlic powder. Dredge each chicken thigh in the seasoned flour, shaking off excess.
2. Heat vegetable oil in a large skillet over medium-high heat. Brown chicken thighs for 5-7 minutes per side until golden brown. Remove chicken from skillet and set aside.
3. Reduce heat to medium. Add diced onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
4. Sprinkle 2 tablespoons of the remaining seasoned flour into the skillet with the onions and garlic, stirring constantly for 1-2 minutes to create a roux.
5. Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer, then return the chicken thighs to the skillet.
6. Cover, reduce heat to low, and simmer for 30-40 minutes, or until chicken is cooked through and tender. Stir in heavy cream, if using, and simmer for another 5 minutes.
7. Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.