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Blackened Chicken Thighs with Pan Gravy

Chicken breasts and drumsticks can get so boring, so we like to switch it up and make chicken thighs every once and awhile. Juicy, flavorful, and versatile, it’s almost as good as a steak. Almost. One of my favorite ways to prepare chicken thighs is by blackening them on a piping-hot skillet in butter. This cooking technique creates a flavorful crust on the outside, while still locking in all the juicy tenderness of the meat on the inside. Some fats have a higher smoke point than others, so you could also use avocado or coconut oil in place of butter. Stay away from olive oil here due to its low smoke-point.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people

Ingredients
  

  • 4 Bone-in skin-on chicken thighs
  • 2 tbsp butter
  • 1 cup chicken bone broth or stock
  • 1/4 cup whole grain or white flour
  • 1/2 shallot
  • a splash of white wine or white wine vinegar

For Seasoning:

  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp salt
  • 1 tsp pepper
  • 1/2 tsp cayenne pepper
  • 1 tsp Italian seasoning

Instructions
 

  • Start by mixing the flour and all the seasonings into a large bowl or plate.
  • Pat the chicken dry and lightly salt on both sides. Then, one by one, place the chicken into the flour mixture and dredge until fully covered. Reserve the extra flour mixture for the gravy. Melt 1 tablespoon of butter in a frying pan on high heat.
  • Once the butter is fully melted and begins to bubble, add the floured chicken into the pan, skin side down. They should begin to sizzle. Turn the heat to medium-high.
  • Cover and let cook for 3-4 minutes, then use tongs to turn. Cover and cook for another 3-4 minutes until fully charred on both sides.
  • Remove the chicken from the pan and set aside on a plate. Turn off the stove and drain the butter if it is burnt. Finely dice the shallot.
  • Turn the heat on low and add the other tablespoon of butter to the pan. Let melt, then add the shallot. Sautee until fragrant.
  • Add the reserved flour mixture to the sauteed shallot and mix until a thick roux forms. Slowly add the chicken stock and whisk to remove all clumps of flour. Add the splash of white wine or white wine vinegar.
  • Add the chicken thighs back into the liquid, cover, and let cook for an additional 10-12 minutes until fully cooked through. Remove from pan, stir gravy, and serve.