Ingredients:

  • 4 boneless, skinless chicken thighs (about 680g / 1.5 lbs)
  • 1 teaspoon (5 ml) kosher salt
  • 1/2 teaspoon (2.5 ml) black pepper
  • 1 tablespoon (15 ml) olive oil or vegetable oil
  • 1 medium yellow onion, thinly sliced (about 150g)
  • 2 cloves garlic, minced (about 6g)
  • 2 tablespoons (30g) all-purpose flour
  • 1 1/2 cups (360 ml) chicken broth
  • 1/2 cup (120 ml) milk or half-and-half
  • 1/4 teaspoon (1 ml) dried thyme
  • 1/4 teaspoon (1 ml) paprika
  • 2 tablespoons (30g) butter, unsalted
  • Salt and pepper to taste
  • Optional: 1 tablespoon (15 ml) chopped fresh parsley, for garnish

Instructions:

  1. Pat the chicken thighs dry with paper towels. Season generously with salt and pepper.
  2. Heat the oil in the skillet over medium-high heat. Sear the chicken thighs for 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
  3. Add the sliced onion to the skillet and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Sprinkle the flour over the onions and garlic and cook for 1 minute, stirring constantly to form a roux. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pan.
  5. Bring the gravy to a simmer, then reduce heat to low. Stir in the milk (or half-and-half), thyme, and paprika. Simmer for 5-7 minutes, or until the gravy has thickened.
  6. Return the chicken thighs to the skillet, nestling them into the gravy. Cover the skillet and simmer for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  7. Stir in the butter until melted. Taste and adjust seasonings as needed. Garnish with chopped parsley (if using) and serve hot.