Description
Golden-brown chicken thighs seared to perfection and finished in a rich, buttery pan gravy. A timeless comfort meal that is hearty, savory, and easy to prepare.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Pat chicken thighs dry with paper towels and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Place chicken skin-side down and sear for 5-7 minutes until golden and crisp.
- Flip the chicken and cook for another 5-7 minutes until cooked through (165F internal temperature). Remove chicken to a plate.
- In the same skillet, add diced onions and garlic. Sauté for 3-4 minutes until translucent.
- Stir in the butter and flour, whisking constantly for 2 minutes until a golden roux forms.
- Gradually pour in the chicken stock while whisking to remove any lumps and scraping the pan drippings.
- Add thyme and simmer the gravy for 5 minutes until thickened.
- Return the chicken and any pan juices to the skillet and simmer for 2 minutes before serving.