Description
A comforting Southern classic featuring crispy, bone-in chicken thighs simmered in a rich, peppery gravy made from pan fond. This one-pan meal is tender, flavorful, and perfect for weeknight dinners.
Ingredients
Scale
- 4–6 chicken thighs, bone-in, skin-on (about 1.5 kg)
- 1 cup all-purpose flour (for dredging)
- 2 teaspoons seasoning salt
- 1 teaspoon freshly cracked black pepper
- 3 tablespoons vegetable oil
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour (for roux)
- 2 cups low-sodium chicken broth
- 1/2 cup water
- 1 teaspoon Worcestershire sauce
- 1–2 teaspoons hot sauce (optional)
Instructions
- Pat chicken thighs completely dry with paper towels. Season both sides with seasoning salt and black pepper, then dredge in flour, pressing to adhere.
- Heat vegetable oil in a 12-inch cast-iron skillet over medium-high heat. Sear chicken skin-side down for 5-6 minutes until golden brown. Flip and cook 3-4 minutes more. Remove chicken to a plate, leaving oil in pan.
- Reduce heat to medium. Melt butter in the skillet. Whisk in 3 tablespoons flour to make a roux, cooking for 2-3 minutes until light golden brown.
- Slowly whisk in chicken broth, water, and Worcestershire sauce. Simmer until gravy thickens enough to coat the back of a spoon.
- Return chicken to the skillet, nestling into the gravy. Cover and simmer on low for 15-20 minutes until chicken reaches 165°F, basting occasionally.
- Remove lid. Adjust seasoning with hot sauce, salt, or pepper if needed. Serve chicken with gravy poured over.
Notes
Ensure chicken is completely dry before dredging to ensure crispy skin. Do not crowd the pan when searing. The gravy will thicken as it cools; add liquid when reheating. This recipe does not freeze well due to the dairy in the gravy.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Southern
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 580
- Sugar: 1
- Sodium: 650
- Fat: 38
- Saturated Fat: 10
- Carbohydrates: 18
- Fiber: 1
- Protein: 42
Keywords: Southern cooking, smothered chicken, chicken gravy, comfort food, one-pan meal, cast iron chicken, weeknight dinner