INGREDIENTS
SCALE
- 2 teaspoons kosher salt
- 2 teaspoons coarse ground black pepper
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 1 teaspoon lemon pepper
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 3 pounds bone-in chicken thighs
- 2 teaspoons neutral oil
- 6 tablespoons unsalted butter
- 1 yellow onion, sliced
- 6 tablespoons all-purpose flour
- 1 tablespoon chicken bouillon powder
- 4 cups chicken stock, preferably unsalted
- 6 cups cooked white rice
INSTRUCTIONS
- Heat a large Dutch oven over medium high heat; alternatively, you can use a cast iron skillet.
- Mix salt, pepper, granulated onion, granulated garlic, lemon pepper, chili powder, and cayenne pepper in a small bowl.
- Season chicken on all sides with seasoning mixture, making sure to pull back the skin to season the meat.
- Pour oil into the pre-heated Dutch oven.
- Brown chicken on both sides, about 6 minutes. Remove chicken and set aside.
- Add butter and sliced onions to the Dutch oven and stir with a wooden spoon or spatula, scraping any food stuck to the bottom as needed.
- Sauté onions until softened and translucent, about 5 to 7 minutes.
- Gradually add flour and bouillon powder, and stir until well-mixed with the onions and butter.
- Add stock and whisk vigorously until a smooth gravy forms. Taste for seasoning and adjust with more bouillon if needed.
- Bring gravy to a low boil and return the thighs back to the Dutch oven.
- Cover and reduce heat to low.
- Simmer chicken in the gravy for 1 hour, or until thighs are tender and cooked through; stir occasionally.
- Plate thighs with a scoop of cooked rice and spoon extra gravy on top; serve immediately.