Ingredients
Scale
- 4–6 bone-in, skin-on chicken thighs
- 1 cup all-purpose flour
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt (plus more to taste)
- 1 teaspoon cracked black pepper
- 3 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 2 ½ cups chicken broth
- Fresh parsley, chopped (for garnish)
Instructions
- Start by patting the chicken thighs completely dry with paper towels; this ensures the skin gets extra crispy. In a shallow bowl or a large zip-top bag, whisk together the flour, smoked paprika, garlic powder, onion powder, salt, and black pepper. Dredge each chicken piece thoroughly in the seasoned flour, shaking off any excess. Reserve 2 tablespoons of this seasoned flour to use later for the gravy.
- Heat the vegetable oil in a large, heavy skillet or cast-iron pan over medium-high heat. Place the chicken thighs in the pan skin-side down. Sear them for about 5-7 minutes until the skin is golden brown and crispy, then flip and cook for another 4 minutes. Remove the chicken from the pan and set it aside on a plate. Note that the chicken will not be fully cooked through at this stage.
- Lower the heat to medium and melt the butter in the same skillet. Add the sliced onions and bell peppers, scraping up the browned bits from the bottom of the pan. Sauté for 5 minutes until the onions are soft and translucent. Stir in the minced garlic for 60 seconds. Sprinkle the reserved seasoned flour over the vegetables and cook for 2 minutes to remove the raw flour taste. Slowly pour in the chicken broth while whisking constantly to create a smooth, thick liquid.
- Return the chicken thighs to the skillet, nestling them into the gravy. Reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 20-25 minutes. This slow cook allows the chicken to become tender and the flavors to meld perfectly. Check the internal temperature of the chicken to ensure it has reached 165°F.
- Taste the gravy and add extra salt or pepper if needed. Place the chicken thighs onto a serving platter or individual plates. Generously ladle the onion and pepper gravy over the top. Garnish with a sprinkle of fresh parsley to add a pop of color and freshness.
- Cook Time: 60 minutes