Smothered Bone-In Chicken Thighs in Dark Onion Gravy

Ingredients

• 2½ lb Bone-In Chicken Thighs, bone-in if possible
• 3 large onions, sliced thin
• 4 cloves garlic, minced
• 3 tbsp neutral oil
• 3 tbsp flour
• 3 cups chicken stock
• 1 tbsp Creole seasoning
• 1 tsp dried thyme
• 2 bay leaves
• 3 cups cooked rice, to serve
• Salt and black pepper

Method

1. Season the Bone-In Chicken Thighs all over and brown it hard in the oil in a Dutch oven, 4 minutes a side. Take your time — the crust you build now becomes the gravy later. Remove and set aside.
2. Add the onions to the fat with a pinch of salt and cook over medium-low for 25 minutes, stirring every few minutes, until they collapse into a soft brown jam.
3. Sprinkle the flour over the onions and cook 3 minutes, then whisk in the stock a splash at a time so no lumps survive. Add thyme, Creole seasoning, and bay leaves.
4. Return the Bone-In Chicken Thighs and any juices, cover, and simmer on the gentlest heat for 35–40 minutes. Poultry should read 165°F (74°C) and pull from the bone with a spoon.
5. Skim the fat, pull the bay leaves, and ladle meat and gravy over rice. Add more black pepper than feels reasonable.