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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Recipe Information
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)
Instructions
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.
Add the flour to a shallow bowl or plate. Dredge each chicken thigh in the flour, shaking off the excess. Set aside.
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.
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.
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.
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.
Stir in the heavy cream and adjust the seasoning with the remaining 0.5 teaspoon of salt, if needed.
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).
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
Calories |
1805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.4 g | 167% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 4064 mg | 177% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 7.5 g | ||
| Protein | 86.5 g | 173% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 183 mg | 14% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1715 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
