Southern-Style Smothered Chicken

I'm gonna tell on myself . . . Lately, I've been asking Chat GPT for dinner ideas based on the ingredients in my fridge that I need to use.  This is one I made for dinner early in the week and it was absolutely delicious!

For the chicken:  

4 bone-in, skin-on chicken thighs

1 tsp salt

1/2 tsp black pepper

1 tsp garlic powder

1/2 tsp paprika

1/2 cup all-purpose flour

2 - 3 Tbsp vegetable oil (for frying)

For the gravy:

1 medium onion, thinly sliced

2 cup sliced mushrooms

2 cloves garlic, minced

2 Tbsp flour 

2 cups chicken broth

1/2 cup milk

Salt and pepper to taste

1/2 tsp thyme or a bay leaf (for extra flavor)

Season the chicken with salt, pepper, garlic powder and paprika.

Dredge in flour, coating lightly.  Reserve 2 Tbsp of the leftover flour.

Heat oil in a large skillet over medium heat.  Sear chicken (skin-side down first) until golden brown, about 4 - 5 minutes per side.  Remove and set aside. 

Sauté onions and mushrooms in the same pan until softened and golden, about 8 minutes.

Add garlic and cook for 30 seconds.  Sprinkle in reserved flour and stir for 1 minute to create a roux.

Slowly whisk in chicken broth, scraping up any browned bits.  Simmer until slightly thickened.

Stir in milk and adjust seasoning with salt and pepper.  Add thyme and/or bay leaf, if desired.

Return chicken to the skillet skin side up.  Cover and simmer on low for 25 - 30 minutes or until chicken is cooked through.  

Serve warm over mashed potatoes, rice, or corn pudding, with gravy spooned over top.

Super yummy!  Thanks Chat GPT!!