Ingredients
Scale
- Chicken thighs (bone-in, skin-on) 6
- All-purpose flour 1/2 cup
- Olive oil 2 tablespoons
- Yellow onion (chopped) 1 medium
- Garlic (minced) 2 cloves
- Chicken broth 1 1/2 cups
- Dried thyme 1 teaspoon
- Salt and pepper to taste
Instructions
- Step 1: Season the chicken thighs generously with salt and pepper. Dredge each thigh in flour, shaking off any excess.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Brown the chicken thighs on both sides (about 4-5 minutes per side). Remove the chicken from the skillet and set aside.
- Step 3: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 4: Pour in the chicken broth and stir to deglaze the skillet, scraping up any browned bits from the bottom. Add the dried thyme.
- Step 5: Return the chicken thighs to the skillet. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the chicken is cooked through and very tender.
Notes
- Store leftover smothered chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat, adding a splash of broth if needed to prevent drying.
- Serve this comforting dish over creamy mashed potatoes or fluffy rice to soak up all that delicious gravy.
- For extra flavorful gravy, use bone-in, skin-on chicken thighs and be sure to thoroughly brown the flour-dredged chicken before simmering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American