Smothered Chicken with Caramelized Onion Gravy over White Rice

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Smothered Chicken with Caramelized Onion Gravy

1. In a shallow bowl, whisk together ½ cup of the all-purpose flour, 1½ teaspoons kosher salt, 1 teaspoon black pepper, ¾ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon smoked paprika. 4 min
2. Pat the 8 chicken thighs dry and dredge each one in the seasoned flour, pressing to coat all sides; shake off any excess and set aside, reserving the remaining seasoned flour. 5 min
3. Heat 3 tablespoons neutral oil in a large, deep skillet or Dutch oven over medium-high until shimmering. 2 min
4. Timing-sensitive step. Sear the chicken thighs skin-side down for 5–6 minutes until deep golden brown, then flip and sear the second side for 4 minutes; transfer to a plate and set aside. 11 min
5. Reduce heat to medium, add 2 tablespoons unsalted butter to the same pan, then add the 3 thinly sliced yellow onions and cook, stirring every few minutes, for 25–30 minutes until deeply golden and caramelized. 28 min
6. Timing-sensitive step. Add the 4 minced garlic cloves and 4 fresh thyme sprigs and cook, stirring, for 1 minute until fragrant.
7. Timing-sensitive step. Sprinkle the remaining ¼ cup seasoned flour over the onions and stir constantly for 2 minutes to cook out the raw flour taste. 2 min
8. Gradually pour in 2 cups chicken stock, then ½ cup whole milk and 1 teaspoon Worcestershire sauce, scraping up any browned bits from the pan; stir until smooth and bring to a simmer. 4 min
9. Nestle the seared chicken thighs back into the pan skin-side up, cover, and cook over medium-low heat for 20–25 minutes until the chicken is cooked through and the gravy has thickened; discard the thyme sprigs. 23 min
10. Scatter 2 tablespoons chopped fresh flat-leaf parsley over the chicken and serve directly from the pan.

Steamed White Ricebase

1. Rinse 2 cups long-grain white rice in a fine-mesh strainer under cold water, stirring with your hand, until the water runs clear, about 30 seconds. 3 min
2. Combine the rinsed rice, 3 cups water, and ¾ teaspoon kosher salt in a medium saucepan and bring to a boil over high heat. 4 min
3. Stir once, reduce heat to the lowest setting, cover tightly, and cook for 18 minutes — do not lift the lid. 18 min
4. Remove from heat and let the rice steam, still covered, for 5 minutes. 5 min
5. Uncover, add 1 tablespoon unsalted butter, and fluff the rice with a fork until the butter is melted and the grains are separated. 2 min