RECIPE

Sunday Supper Smothered Chicken Thighs

Crisp-skinned chicken thighs nestle into a savory onion gravy that is rich, peppery, and made for spooning over mashed potatoes, rice, or warm biscuits.

Sunday Supper Smothered Chicken Thighs recipe from Hungry Plate

This deeply comforting skillet dinner turns affordable chicken thighs into a slow-simmered Southern classic. A quick flour dredge builds a golden crust, while caramelized onions and stock create a velvety gravy without any complicated steps.

Makes 4 servings · Prep: 20 minutes · Cook: 55 minutes

Ingredients

  • 6 bone-in, skin-on chicken thighs, about 3 pounds total
  • 1 1/2 teaspoons kosher salt, divided
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1/2 cup all-purpose flour
  • 3 tablespoons neutral cooking oil
  • 2 tablespoons unsalted butter
  • 2 medium yellow onions, thinly sliced
  • 2 celery ribs, thinly sliced
  • 3 garlic cloves, minced
  • 1/4 cup dry white wine or additional chicken stock
  • 3 cups low-sodium chicken stock, warmed
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Pat the chicken thighs dry. Combine 1 teaspoon of the salt, the smoked paprika, garlic powder, and 1/2 teaspoon of the black pepper, then season the chicken on all sides.
  2. Place the flour in a shallow bowl and stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge the chicken lightly, shaking off excess flour and reserving 2 tablespoons of the seasoned flour.
  3. Heat the oil in a large oven-safe skillet or Dutch oven over medium-high heat. Arrange the chicken skin-side down and cook for 5 to 7 minutes, until deeply golden. Turn and cook for 3 minutes more, then transfer the chicken to a plate.
  4. Reduce the heat to medium and pour off all but 2 tablespoons of fat. Add the butter, onions, and celery, and cook for 8 to 10 minutes, stirring occasionally, until softened and lightly browned.
  5. Add the garlic and reserved seasoned flour. Cook for 1 minute, stirring constantly, until the flour coats the vegetables and smells nutty.
  6. Slowly whisk in the wine, scraping up any browned bits. Gradually whisk in the warm chicken stock, then add the Worcestershire sauce, thyme, and remaining 1/4 teaspoon pepper.
  7. Return the chicken to the skillet, skin-side up, and pour in any juices from the plate. Bring the gravy to a gentle simmer, then reduce the heat to low, cover, and cook for 30 to 35 minutes, until the chicken reaches 175°F at the thickest part and the gravy is thickened.
  8. Taste the gravy and adjust the salt if needed. Sprinkle with parsley and serve hot.