Smothered Chicken Thighs (Gluten-Free, Dairy-Free)

Ingredients

• 6 bone-in, skin-on chicken thighs
• 2/3 cup gluten-free measure-for-measure flour, divided
• 1 teaspoon ground paprika
• 1 teaspoon garlic powder
• 1 tablespoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons oil, for frying
• 2 tablespoons unsalted dairy-free butter
• 1 medium onion, diced
• 1 tablespoon gluten-free Worcestershire sauce
• 1 1/2 cups gluten-free low-sodium chicken broth
• 1 cup dairy-free heavy cream
• Fresh parsley, chopped

Instructions

1. 1

   Coat Chicken in Flour Mixture: In a shallow bowl, combine the gluten-free measure-for-measure flour, ground paprika, garlic powder, ground coriander, salt and ground black pepper (Reserve 2 tablespoons of the seasoned flour mixture for the gravy). Dredge the chicken thighs on all sides, shaking off the excess.

2. 2

   Sear Chicken Thighs: Heat the oil in a large skillet over medium-high heat. Sear the chicken thighs for 6-7 minutes per side, until golden brown. Transfer to a plate and set aside.

3. 3

   Sauté Onions: In the same skillet, melt the butter over medium heat. Add the onion and cook until translucent, 4-5 minutes.

4. 4

   Sprinkle Flour Mixture Over Onions: Sprinkle the reserved 2 tablespoons of seasoned flour over the onions. Stir and cook for 2-3 minutes to cook out the raw flour taste.

5. 5

   Add Broth & Worcestershire Sauce: Pour in the chicken broth and gluten-free Worcestershire sauce, whisking continuously to dissolve any flour lumps.

6. 6

   Stir in Cream & Simmer: Stir in the dairy-free heavy cream. Bring the mixture to a gentle simmer, letting the onion gravy thicken slightly.

7. 7

   Return Chicken to Skillet: Return the chicken thighs to the skillet. Cover and cook on low heat for 10 minutes.

8. 8

   Cook Until Gravy Thickens: Flip the chicken and cover again, cooking for another 10 minutes, until the chicken is cooked through and the gravy has thickened.

9. 9

   Garnish & Serve: Serve hot, garnished with fresh parsley, alongside mashed potatoes and vegetables.