Chicken and Gravy
Ingredients:
For the Chicken
Bone-in Chicken Thighs
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Mom’s Spice Seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons butter
For the Gravy
1/4 cup unsalted butter
1/4 cup all-purpose flour
3 cups chicken broth
1/2 cup heavy cream or milk
Kinder’s “The Blend” (season to taste)
1 teaspoon fresh thyme leaves (optional)
1 teaspoon fresh parsley, chopped (optional)
Instructions:
Prepare the Chicken:
In a shallow dish, combine the flour, garlic powder, onion powder, paprika, salt, and black pepper.
Dredge the chicken thighs in the flour mixture, coating them evenly on all sides. Shake off any excess flour.
Cook the Chicken:
In a large skillet, heat the olive oil and butter over medium-high heat until the butter is melted and sizzling.
Add the chicken thighs to the skillet and cook for 6-7 minutes on each side, or until they are golden brown. Remove the chicken from the skillet and set aside.
Make the Gravy:
In the same skillet, add the butter and let it melt over medium heat.
Stir in the flour and cook for about 1-2 minutes, stirring constantly, until the mixture turns a light golden brown.
Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
Reduce the heat to medium-low and cook, whisking constantly, until the gravy thickens, about 5-7 minutes.
Stir in the heavy cream or milk, and season with salt and pepper to taste. Add fresh thyme and parsley if using. Simmer for another 2-3 minutes until the gravy is smooth and creamy.
Serve:
Return the chicken thighs to the skillet, spooning some of the gravy over the top.
Put in a 350 degrees oven for about 15 minutes (internal temperature should reach 165°F or 74°C).
Serve the chicken and gravy hot, over mashed potatoes, rice, or with your favorite vegetables.