Ingredients
Scale
- Chicken thighs (bone-in, skin-on) 6
- All-purpose flour 1/2 cup
- Olive oil 2 tablespoons
- Onion (chopped) 1 medium
- Garlic (minced) 2 cloves
- Chicken broth 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 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: Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the dried thyme.
- Step 5: Return the chicken thighs to the skillet, nestling them in the gravy. Bring the gravy to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the chicken is cooked through and tender.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chicken and gravy in a skillet over medium-low heat, adding a splash of chicken broth if needed to loosen the gravy.
- Serve over mashed potatoes or rice to soak up all that delicious gravy.
- For extra crispy skin, brown the chicken in batches, making sure not to overcrowd the pan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American