Ingredients
Chicken and Seasoning
- 2 teaspoons Diamond Crystal kosher salt (use half this amount if using any other brand or type of salt)
- 2 teaspoons ground black pepper
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 1 teaspoon lemon pepper
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper
- 3 pounds bone-in chicken thighs
- 2 teaspoons neutral oil
Gravy
- 6 tablespoons unsalted butter
- 1 yellow onion, sliced
- 6 tablespoons all-purpose flour
- 1 tablespoon chicken bouillon powder (or to taste)
- 4 cups low sodium chicken stock
To Serve
- 6 cups cooked white rice
Instructions
- Prepare seasoning: In a small bowl, mix together kosher salt, ground black pepper, granulated onion, granulated garlic, lemon pepper, chili powder, and cayenne pepper to create a flavorful seasoning blend.
- Season chicken thighs: Pat chicken thighs dry and season them generously on all sides with the seasoning mixture, making sure to gently pull back the skin to season the meat underneath for deeper flavor.
- Brown the chicken: Heat a large Dutch oven or cast iron skillet over medium-high heat. Add the neutral oil, then brown the chicken thighs on both sides for about 6 minutes total until golden brown. Remove the thighs and set aside.
- Sauté onions and prepare roux: Add the unsalted butter and sliced onions to the pot. Stir continuously, scraping any browned bits off the bottom, until onions are softened and translucent, about 5 to 7 minutes. Gradually sprinkle in the flour and chicken bouillon powder, whisking constantly to combine into a smooth roux with the onions and butter.
- Make gravy: Slowly add the chicken stock while whisking vigorously to prevent lumps, creating a rich and smooth gravy. Bring the mixture to a low boil, tasting and adjusting seasoning by adding more bouillon powder if needed.
- Simmer chicken in gravy: Return the browned chicken thighs to the pot, submerging them in the gravy. Cover the pot, reduce the heat to low, and simmer gently for 1 hour, stirring occasionally until the chicken is tender and cooked through.
- Serve: Plate the smothered chicken thighs over cooked white rice. Spoon extra gravy on top and serve immediately for a comforting and hearty meal.
Notes
- For best flavor, use bone-in, skin-on chicken thighs as they stay juicy and add richness to the gravy.
- If preferred, adjust cayenne pepper to reduce or increase heat level.
- Use low sodium chicken stock to better control saltiness in the gravy.
- Allow the chicken to simmer gently; avoid boiling vigorously to keep meat tender.
- Serve with simple steamed vegetables or greens to complete the meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Soul Food
