Cook what you grow
Smothered Onion Chicken
Southern-style smothered chicken: dredged and browned thighs simmered until tender in a deep onion gravy built from a mountain of slow-cooked onions, served over rice.
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Ingredients
serves 4From the garden
- 3 large yellow onions, halved and thinly sliced
- 2 cloves garlic, minced
- 3 sprigs fresh thyme
From the pantry
- 8 bone-in, skin-on chicken thighs
- ⅓ cup all-purpose flour · for dredging; reserve 2 tablespoons for the gravy
- 1 tsp smoked paprika
- 2 cups chicken stock
- 3 tbsp vegetable oil
- 1½ cups rice · cooked, for serving
- salt · to taste
- black pepper