Smothered Chicken Thighs in Onion Gravy

This Smothered Chicken Thighs in Onion Gravy recipe will break the mold or the pan, depending!

Typically, anything served with sauce falls firmly into the “comfort food” category, giving the impression of being super fatty, often served with something fried, and almost always unhealthy.

This is traditional fare that’s more of a down-to-earth dinner than a dinner party, and is great for an easy, inexpensive, and fairly healthy weeknight dinner. Pair it with steamed green beans or broccoli and a side of rice or a mixed vegetable puree to make it a complete meal.

Everything about braising

Julia Child is said to have said, “Those who understand the technique don’t need a recipe.” Well, most of us won’t be Julia Child in the kitchen, but the good news is that we’re tackling one of the easiest techniques to master will take – braising.

I know, I know, when you think of braising you think of short ribs, pot roast or beef stew, but the technique can also be used to cook dishes that require shorter cooking times, like this one.

Braising harnesses the power of both dry and moist heat, with a sear followed by gentle simmering in a flavorful, aromatic broth that makes its own gravy. The chicken thighs are dusted with seasoned flour, a sauce is prepared and the chicken is simmered in the sauce in the oven. And that’s a pot roast!

Bone-in chicken breasts can also be used in this dish, but the amount and cooking time of the chicken will vary slightly. You should use 4 bone-in breasts and cook them for 15 to 20 minutes.

If you wanted to use boneless, skinless breasts or thighs (you can), but I’ll warn you, it just won’t be as good – cooking meat on the bone always tastes better. If you go the boneless, skinless route you reduce the cooking time to 10-15 minutes and because of this the sauce doesn’t cook as long and can be a little thin.

Here are a few other swaps and subs you can make in this dish:

• Instead of onion powder, use Creole seasoning or your favorite seasoning salt.
• If you can’t find smoked paprika, using regular paprika will also work.
• If you don’t have fresh thyme, feel free to leave it out.
• Use a dried bay leaf instead of fresh.

Sauce: The secret sauce

The sauce in this dish is made in the same pan as the chicken, using the all-purpose flour as a thickener. You can also use whole wheat white flour if you have that in your pantry.

Prepare gluten-free sauce: Chickpea or garbanzo flour (aka “besan” if you’re shopping at an Indian market) or broad bean flour are great gluten-free flour alternatives for many savory dishes. It cannot be used cup for cup in baking, but it is an excellent flour to use in smaller batches.

Both chickpea flour and broad bean flour have a better nutritional profile than refined wheat flour, providing more vitamins, minerals, fiber and protein but fewer calories and carbohydrates. (I’m not gluten-free but have this flour in my cupboard and will use it when needed to boost the nutrient density of a recipe. I also love the earthy flavor of the bean flour.)

To thicken the thin sauce, place the cooked chicken on a plate and place the pan with the onion sauce on the stovetop over medium-high heat and simmer until thickened, about 5 minutes. bonus: The same cooking method can be used with pork chops too!

How to store leftovers

You’ll want to clean up your plate with this recipe, but if you do have leftovers, simply transfer them to a sealable container and store in your fridge for up to 4 days. If you need to reheat it, put it in a skillet and heat over medium-high heat.