Down Home Chicken
Indulge in the comforting flavors of the South with this 'Down Home Chicken' recipe, a perfect marriage of crispy, golden-brown chicken thighs and a luscious onion-infused cream gravy. With just 15 minutes of prep time and a fragrant blend of pantry spices like paprika, garlic powder, and black pepper, this dish delivers robust, homestyle flavor in under an hour. The seared chicken soaks up a rich, velvety sauce made from chicken broth, caramelized onions, and a touch of heavy cream, creating a meal that’s both hearty and elegant. Topped with fresh parsley for a pop of color, this dish pairs beautifully with creamy mashed potatoes, fluffy rice, or a slice of crusty bread. Perfect for weeknight dinners or cozy gatherings, this recipe brings "down-home" charm straight to your table!
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Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 0.5 cup all-purpose flour (for dredging)
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, thinly sliced
- 1.5 cups chicken broth
- 0.25 cup heavy cream
- 2 tablespoons fresh parsley, chopped (for garnish)
Directions
Step 1
Season the chicken thighs with 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of paprika, and 1 teaspoon of garlic powder. Rub the seasonings evenly onto all sides of the chicken.
Step 2
Add the flour to a shallow bowl or plate. Dredge each chicken thigh in the flour, shaking off the excess. Set aside.
Step 3
Heat a large skillet over medium-high heat and add the vegetable oil. Once the oil is hot, place the chicken thighs skin-side down in the skillet. Sear the chicken for about 4-5 minutes on each side, until golden brown. Remove the chicken and set aside on a plate.
Step 4
Reduce the heat to medium and add the unsalted butter to the skillet. Allow the butter to melt, then add the sliced onions. Cook the onions for about 8-10 minutes, stirring occasionally, until they are soft and golden.
Step 5
Sprinkle 1 tablespoon of flour (leftover from the dredging step) over the cooked onions. Stir well to coat the onions and cook the flour for 1-2 minutes.
Step 6
Gradually pour in the chicken broth while stirring, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly.
Step 7
Stir in the heavy cream and adjust the seasoning with the remaining 0.5 teaspoon of salt, if needed.
Step 8
Return the chicken thighs to the skillet, nestling them into the onion gravy. Reduce the heat to low, cover the skillet, and let the chicken cook for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
Step 9
Once cooked, garnish the dish with chopped fresh parsley and serve hot. Pair with mashed potatoes, rice, or crusty bread to soak up the savory gravy.
Nutrition Facts
| Serving size | (1306.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2337.5 |
| Total Fat 174.5g | 0% |
| Saturated Fat 59.4g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 608mg | 0% |
| Sodium 4899.7mg | 0% |
| Total Carbohydrate 68.1g | 0% |
| Dietary Fiber 5.9g | 0% |
| Total Sugars 7.6g | |
| Protein 122.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 168.1mg | 0% |
| Iron 8.8mg | 0% |
| Potassium 2049.1mg | 0% |
Source of Calories