Chicken Thighs with Louisiana-Style Gravy
Colorful veggies and fresh herbs with a burst of citrus zest make this chicken dish a winner for any occasion.
- 8 pieces bone-in, skin-off chicken
- Salt and pepper
- 1 1/2 teaspoons smoked sweet paprika
- Flour, for dredging, plus 1 rounded tablespoon
- 2 tablespoons vegetable oil or olive oil
- 2 tablespoons butter
- 1 bay leaf
- 1 rib celery with leafy top, finely chopped
- 1/2 red, yellow or orange bell pepper, seeded and finely chopped
- 1 small onion, finely chopped
- 2 large cloves garlic, finely chopped
- 2 tablespoons fresh thyme
- 2 teaspoons lemon or orange zest
- 2 tablespoons tomato paste
- 1/2 cup white wine or an additional 1/2 cup chicken stock
- 1 cup chicken stock
- About 1 teaspoon Worcestershire sauce
- A few dashes of hot sauce
- Thinly sliced scallions, for garnish
- Season the chicken liberally with salt, pepper and paprika. Dredge the chicken pieces in flour, shaking off any excess.
- Heat a tablespoon of oil, one turn of the pan, in a heavy-bottomed pan over medium-high heat. Add four pieces of chicken and brown on both sides. Remove the browned pieces to a plate and repeat with the remaining chicken.
- Add the butter to the pan and melt. Add in the celery, pepper, onion, garlic, thyme and citrus zest and season with salt and pepper. Stir for 5 minutes, until the veggies are tender, then stir in the tomato paste. Sprinkle in 1 rounded tablespoon flour, stir for 1 minute, then whisk in the wine or 1/2 cup chicken stock. Stir in 1 cup stock and season with Worcestershire and hot sauce.
- Slide the reserved chicken into the pot, nestling the pieces into the sauce. Cover and simmer to cook through, 7-8 minutes. Garnish with scallions on top and serve with crusty bread, rice or your favorite mac ‘n cheese alongside.
Cooking with alcohol enhances the flavors of certain dishes. Some of the alcohol burns off in the process of cooking. If you are concerned about using alcohol when you cook, you may use the appropriate substitute listed in the ingredients.