Ingredients:
Chicken
4 bone-in, skinless chicken thighs (or chicken breasts or drumsticks)
Salt and pepper, to taste
1/2 cup all-purpose flour (for dredging)
1–2 tablespoons vegetable oil (for frying)
Gravy
1 medium onion, sliced
2 cloves garlic, minced
2 cups chicken broth
1 cup heavy cream or milk
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional)
1 tablespoon butter
2 tablespoons all-purpose flour
Instructions:
Prepare the Chicken
Season the chicken thighs with salt and pepper on both sides.
Dredge the chicken in the flour, shaking off any excess.
Fry the Chicken
Heat the vegetable oil in a large skillet over medium heat.
Add the chicken and cook for about 6–7 minutes on each side, until golden brown and cooked through.
Remove the chicken from the skillet and set aside.
Make the Gravy
In the same skillet, melt the butter over medium heat.
Add the sliced onions and cook for about 5–6 minutes until softened and lightly caramelized.
Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle in the 2 tablespoons of flour and stir to form a roux. Cook for 1–2 minutes while stirring constantly.
Gradually pour in the chicken broth while stirring to prevent lumps.
Add the heavy cream or milk, thyme, paprika, and cayenne pepper if using.
Bring the mixture to a simmer and cook for 5–7 minutes, stirring occasionally, until the gravy thickens.
Smother the Chicken
Return the cooked chicken to the skillet and spoon some of the gravy over the top.
Cover with a lid and simmer for 10–15 minutes so the chicken absorbs the flavor of the gravy.
Serving Suggestions
Serve the smothered chicken over mashed potatoes, steamed rice, or buttered noodles. Spoon extra gravy over the top for maximum flavor.