Ingredients:

For the Chicken:

3 pounds bone-in, skin-on chicken thighs
2 teaspoons neutral oil (vegetable oil or canola oil)
Salt (2 teaspoons Diamond Crystal kosher salt, adjust if using another salt brand)
Ground black pepper (2 teaspoons)
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon lemon pepper
1 teaspoon chili powder
1/4 teaspoon cayenne pepper

The Gravy:

6 tablespoons unsalted butter
1 yellow onion, sliced
6 tablespoons all-purpose flour
1 tablespoon chicken bouillon powder (adjust to taste)
4 cups low-sodium chicken broth or stock

For Serving:

6 cups cooked white rice (you can substitute with mashed potatoes if desired)

Instructions

Preparation:

Step 1: Prepare the Chicken

Trim any excess fat from the chicken thighs. Season the chicken thoroughly, including under the skin, with salt, black pepper, granulated garlic, granulated onion, lemon pepper, chili powder, and cayenne pepper for maximum flavor.

Step 2: Sear the Chicken

Heat the oil in a large pan or Dutch oven over medium-high heat. Sear the chicken thighs on both sides until they are golden brown, about 6 minutes per side. Once seared, remove the chicken from the pan and set it aside.

Step 3: Cook the Onions

In the same pan, melt the unsalted butter. Add the sliced onions and sauté them for about 5–7 minutes until softened and translucent. The browned bits from the chicken will add extra flavor to the gravy.

Step 4: Make the Roux

Add the flour to the pan with the onions and butter. Stir constantly to create a roux, cooking it for about 2 minutes until the mixture becomes a smooth paste.

Step 5: Add Broth and Simmer

Gradually pour in the chicken broth while whisking to avoid lumps. Add the chicken bouillon powder, adjusting the seasoning to taste. Bring the mixture to a gentle boil, then reduce the heat to low.

Step 6: Simmer the Chicken

Return the seared chicken thighs to the pan. Cover the pan and let the chicken simmer in the gravy for about 1 hour or until the chicken is fall-off-the-bone tender and the internal temperature reaches 165°F (74°C). Stir occasionally to ensure the gravy doesn’t burn.

Notes

Cooking Note:

For the best results, make sure the chicken is seasoned well under the skin to infuse flavor throughout the meat. If you prefer a thicker gravy, you can add a little more flour, but be sure to cook it long enough so that the flour doesn’t have a raw taste. It’s important to let the chicken simmer low and slow to achieve tender meat that practically falls apart.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes

Nutrition

Calories: 430 kcal
Sodium: 850mg
Fat: 26g
Saturated Fat: 7g
Carbohydrates: 30g
Protein: 28g
Cholesterol: 120mg