Smothered Chicken

Steps

1. 1

   Slice the two medium onions and set them aside.

2. 2

   Season the chicken thighs with your favorite all-purpose seasoning (reserving some for later), dried oregano, and black pepper.

3. 3

   In a large pot or Dutch oven, heat a small amount of oil over medium-high heat.

4. 4

   Add the chicken thighs to the pot and sear until they have a nice golden color. Note that you are not trying to cook them all the way through at this stage.

5. 5

   Remove the chicken from the pot and set it aside.

6. 6

   In the same pot, add 2 tablespoons of butter and the sliced onions. Cook the onions down until they sweat and soften.

7. 7

   Sprinkle 1/4 cup of flour over the onions and stir to combine, creating a roux.

8. 8

   Slowly pour in the chicken broth to deglaze the pan. Use a spoon to scrape the bottom of the pot to release all the browned bits (fond) for extra flavor.

9. 9

   Add the chicken thighs back into the pot with the liquid and onions.

10. 10

    Add the chopped rosemary, thyme, and the remaining all-purpose seasoning. Stir to combine.

11. 11

    Cover the pot with a lid and let it simmer on low heat for approximately 45 minutes until the chicken is tender and the gravy has thickened.

    Start 45-minute timer
12. 12

    Serve the smothered chicken and gravy over a bed of warm white rice.