1-: Getting smothered chicken thighs just right starts with simple steps that anyone can follow, even if you’re new to cooking. First, preheat your oven to 425°F (220°C) to ensure even baking later. Season the 1 lb of bone-in chicken thighs with the spice mix, salt, and pepper, then coat them in 1 cup of all-purpose flour mixed with some seasoning, shaking off any excess for a light crust.

2-: Next, fry the chicken in a skillet over medium-high heat using oil for about 4-5 minutes per side until it’s nicely browned. This step locks in flavors and gives a great texture. Remove the chicken and, in the same skillet, cook the 1 small onion until it’s translucent, which takes 2-3 minutes, then add the 2 garlic cloves and a pinch of red crushed pepper, cooking for just 20 seconds to release their aroma.

3-: Season with salt and pepper, stir in 2 tablespoons of butter and 1 tablespoon of the seasoned flour to make a roux, and cook for 1-2 minutes until it thickens. Gradually whisk in 2 cups of chicken broth and let it cook for 2-3 minutes, then stir in 1/2 cup of heavy cream and adjust the seasoning as needed. Return the chicken to the skillet and bake in the oven for about 1 hour or until fully cooked.