Ingredients:

  • 4 bone-in, skin-on chicken thighs (approximately 1.5 lbs / 680 g)
  • 2 tablespoons (30 ml) olive oil
  • Salt and black pepper, to taste
  • 1 teaspoon (5 g) paprika
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup (240 ml) chicken broth
  • 2 cups (300 g) sliced mushrooms (optional)
  • 2 tablespoons (30 g) unsalted butter
  • 1 teaspoon (5 g) dried thyme
  • 1 teaspoon (5 g) dried oregano
  • 2 tablespoons (15 g) all-purpose flour
  • 1 cup (240 ml) heavy cream
  • 1 cup (200 g) long-grain white rice
  • 2 cups (480 ml) water or chicken broth
  • Salt, to taste

Instructions:

  1. Pat chicken thighs dry, season with salt, pepper, and paprika.
  2. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add chicken, skin side down. Cook until golden brown, about 5-7 minutes. Flip and brown the other side for another 5 minutes. Remove and set aside.
  3. In the same skillet, add butter, diced onion, and mushrooms (if using). Sauté until softened, about 3-5 minutes. Add minced garlic and cook until fragrant, about 1 minute.
  4. Sprinkle flour over the onion mixture. Stir to combine and cook for 2 minutes. Gradually pour in chicken broth, stirring constantly. Add thyme, oregano, and heavy cream, simmering for another 5 minutes until thickened.
  5. Return chicken to the skillet, spooning gravy over it. Cover and simmer for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C).
  6. In a separate saucepan, bring water or broth to a boil. Add rice, season with salt, reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked.
  7. Serve chicken over rice, spooning extra gravy on top.