Mrs. Bell's Smothered Chicken with Onion Gravy

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What You'll Need:

• 1 large iron skillet or pan

• 1 pot to heat the chicken stock

Ingredients:

• 8-10 boneless skinless thighs (cleaned and remove extra fat); pat dry

• Oil (enough for about ¼ to ½ inch in the pan)

• 2 cups all-purpose flour

• 1 Tablespoonful garlic powder

• 1 Tablespoonful onion powder

• 1 teaspoonful paprika

• 1 box chicken stock (heated to boil)

• 1 large onion loosely chopped

• Salt and pepper to taste

• 1 large onion

Instructions:

1. Using a knife or fork, pierce each thigh several times on both sides (allow seasoning to penetrate the meat)

2. Combine all of the dry ingredient seasonings and divide (half for the raw meat and half for the flour coating)

3. Heat oil in a large skillet on medium high heat until hot

4. Massage half of the seasoning into the thighs and set aside

5. In a large plastic bag OR on a large plate combine the flour and the rest of the seasoning

6. Add the thighs to the seasoned flour mixture and fully-coat each piece and carefully place in the hot oil (Cook in batches and DO NOT CROWD THE PAN)

7. Cook until done (about 5-7 minutes on each side); finish cooking all and set aside

8. Carefully add the onions to the chicken pan stir and cook until translucent

9. Slowly whisk in the hot chicken stock and enough flour (approximately 2-3 heaping Tablespoonfuls) until smooth; may add more or less stock for thicker or thinner gravy

10. Once smooth salt and pepper to taste and return the thighs to the pan and put the lid on to cook about 45 minutes

    Then enjoy!

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