Description
A comforting Southern classic featuring crispy, golden pan-fried chicken smothered in a rich, creamy gravy made with bell peppers and onions.
Ingredients
Scale
For the Crust:
- 4 bone-in, skin-on chicken thighs
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 1 large onion, thinly sliced
- 1 green bell pepper, sliced
- 2 cups chicken broth
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon all-purpose flour (for gravy)
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Season chicken thighs with salt, pepper, paprika, and garlic powder. Dredge each piece in flour, shaking off excess.
- Heat vegetable oil in a large skillet over medium-high heat. Fry chicken until golden brown and cooked through, about 6-8 minutes per side. Remove and set aside.
- In the same skillet, add butter, onion, and bell pepper. Sauté until softened, about 5 minutes.
- Sprinkle 1 tablespoon flour over vegetables and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth and heavy cream. Bring to a simmer and cook until gravy thickens, about 5-7 minutes.
- Return chicken to skillet, spooning gravy over the top. Simmer for an additional 5 minutes to heat through. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.