Ingredients :
- 1/2 cup all-purpose flour
- 1 teaspoon seasoned salt
- 1/2 teaspoon pepper
- 4 bone-in chicken thighs
- 1/2 cup canola oil
- 2-1/2 cups chicken broth
- 1 teaspoon beef bouillon granules
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1/4 teaspoon each dried thyme, dried crushed rosemary and rubbed sage
- 1/3 cup half-and-half cream
Directions :
- In a shallow bowl, combine flour, seasoned salt and pepper. Reserve 4 tablespoons for gravy. Add chicken, a few pieces at a time, and toss to coat; shake off excess.
- In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan. Discard drippings, reserving 3 tablespoons in pan. Stir in reserved flour mixture until blended; gradually whisk in broth and bouillon, stirring to loosen browned bits from pan. Add Worcestershire sauce and seasonings.
- Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 170-175°, 13-15 minutes longer. Stir in cream; serve immediately.
