Smothered Chicken with Caramelized Onion Gravy

• 4 boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup white wine
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter

Steps

1. 1 Pat chicken thighs dry with paper towels and season with salt and pepper.
2. 2 Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs for 3-4 minutes per side until golden brown; remove and set aside.
3. 3 Add sliced onions to the skillet and cook until caramelized, about 10 minutes.
4. 4 Stir in minced garlic and cook for another minute.
5. 5 Whisk in flour to create a roux, cooking for 1-2 minutes.
6. 6 Slowly pour in chicken broth and white wine, stirring constantly.
7. 7 Return chicken to the skillet, nestling it into the sauce. Stir in thyme.
8. 8 Cover and simmer for 20 minutes, until chicken is cooked through and sauce has thickened.
9. 9 Stir in butter for richness and adjust seasoning if needed.

Equipment

• large skillet with lid

Variations

• Substitute chicken thighs with chicken breasts for leaner option.
• Add mushrooms to the gravy for extra umami.

Substitutions

• Use vegetable broth for a vegetarian version, omitting the chicken.
• Substitute white wine with chicken broth for a non-alcoholic option.

Pairings

• Steamed green beans
• Cornbread

Nutrition

Tips

• For added depth, deglaze the skillet with a splash of balsamic vinegar before adding the flour.
• Serve immediately for best texture and flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop.

Serving Suggestions

• Pair with creamy mashed potatoes or buttered noodles.
• Serve with a side of steamed broccoli for a balanced meal.

FAQ