The thighs here are not breaded. They are seasoned with salt, pepper and paprika and seared in a little olive oil until deep golden, then set aside while the gravy is made in the same pan.
Butter and flour cook into a roux, chicken broth and cream are whisked in with garlic powder and an extra pinch of black pepper, and the thighs go back in to finish cooking in the gravy.
How to Make It
Thighs seasoned
Season the chicken thighs with the salt, black pepper and paprika.
Seared until deep golden
Heat the olive oil in a large skillet over medium-high heat and sear the thighs 4 to 5 minutes per side until deeply golden. Move them to a plate.
Butter and flour roux
Lower the heat to medium, melt the butter, whisk in the flour and cook for 1 minute.
Broth and cream whisked in
Gradually whisk in the broth, then add the cream, garlic powder and an extra pinch of black pepper. Simmer until smooth and lightly thickened.
Thighs simmered to 165°F
Return the thighs to the skillet and simmer gently until the thickest part reaches 165°F, about 8 to 10 minutes. Finish with parsley.
Why This Recipe Works
- Searing hard first builds colour on the chicken and leaves browned bits in the skillet that flavour the gravy.
- Cooking the flour in butter for a minute removes its raw taste before the broth goes in.
- Finishing the thighs in the simmering gravy keeps them juicy while they reach temperature.
Building the Pepper Gravy
Made in the skillet the thighs were seared in.
Fat and flour
1 minute over medium2 tbsp butter and 2 tbsp flour
A light roux to thicken.
Broth
Whisked in gradually1 1/2 cups low-sodium chicken broth
Savoury body and the browned bits from the pan.
Cream and seasoning
1/2 cup heavy cream, garlic powder and a pinch of black pepper
A smooth tan colour and peppery specks.
Then tasteReturn the thighs and simmer until they reach 165°F, then add parsley.
Success Tips
- Pat the thighs dry before seasoning so the paprika browns on the skillet rather than steaming.
- Scrape up the browned bits from searing the thighs as the broth goes in; they colour the gravy tan.
- Keep the gravy at a gentle bubble once the chicken is back in so the cream does not break.
Ingredient Notes
- Boneless skinless chicken thighs
- A pound and a half, left whole and seared without any coating.
- Black pepper
- Half a teaspoon on the chicken plus an extra pinch in the gravy for the fine dark specks.
- Heavy cream
- Half a cup whisked in after the broth for a pale, smooth gravy.
Serving Ideas
Plate each thigh with plenty of gravy spooned over the top and a scatter of chopped parsley.
Storage and Reheating
Refrigerate
Refrigerate the chicken in its gravy and reheat gently until hot, thinning the gravy with a little broth.
Frequently Asked Questions
Is the chicken breaded?
No. The thighs are seasoned and seared plain, then finished in the gravy.
How do I know the thighs are cooked?
Check the thickest part with a thermometer; it should read 165°F after 8 to 10 minutes in the gravy.
