Smothered Chicken with Onion Gravy
Browned chicken thighs simmer in a rich onion gravy with oregano, rosemary and thyme, served over fluffy white rice.
10 min
Prep
45 min
Cook
4
Serves
740
Calories
Macros · per serving
49g protein
67g carbs
28g fat
Ingredients
For 4 servings
- 900 g boneless skinless chicken thigh
- 400 g onion
- 600 ml low-sodium chicken broth
- 35 g all-purpose flour
- 30 g butter
- 15 ml vegetable oil
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- 0.5 tsp black pepper
- 1 tsp dried oregano
- 2 tsp rosemary
- 2 tsp thyme
- 240 g long-grain white rice
- 480 ml water
Instructions
- 1
Thinly slice the onions and finely chop the fresh rosemary and thyme, measuring the herbs after chopping. Pat the raw chicken dry with paper towels. Season both sides with 0.75 tsp salt, the garlic powder, paprika and black pepper.
- 2
Heat a 30 cm deep sauté pan over medium heat for 2 minutes. Add the oil and 15 g butter. Brown the chicken in two batches, cooking each batch for about 3 minutes on the first side and 2 minutes on the second. Transfer to a plate; the chicken will finish cooking in the gravy.
- 3
Add the remaining 15 g butter and the onions to the same pan. Cook over medium heat for 8 minutes, stirring regularly, until softened and lightly golden. Start the rice during this stage.
- 4
Rinse the uncooked long-grain white rice and drain well. Put it in a 2 litre saucepan with the 480 ml water and remaining 0.25 tsp salt. Bring to a boil over high heat, cover, and reduce to the lowest heat. Cook for 15 minutes, then remove from the heat and leave covered for at least 10 minutes. Continue making the gravy while the rice cooks and rests.
- 5
Sprinkle the flour over the softened onions and stir for 1 minute. Gradually stir in the chicken broth, scraping up the browned bits and smoothing out any flour lumps. Add the oregano, rosemary and thyme, then bring to a gentle simmer over medium heat.
- 6
Return the chicken and its collected juices to the gravy. Cover and cook over low heat at a gentle simmer for 15–18 minutes, turning the thighs halfway through. Check the thickest part of several thighs with an instant-read thermometer; each must reach at least 74°C/165°F. Continue simmering if needed.
- 7
Transfer the cooked chicken to a plate. Simmer the gravy uncovered over medium heat for 3–5 minutes, stirring, until it lightly coats the back of a spoon. Return the chicken to the pan and warm for 1 minute, spooning gravy over it.
- 8
Fluff the rice with a fork and divide among four plates. Add the chicken and spoon the onion gravy generously over each portion.
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