Southern Smothered Chicken

INSTRUCTIONS

• 1 To marinate the chicken, place chicken in a large bowl. Sprinkle with 1 teaspoon of the Lawry’s Seasoned Salt, Smoked Paprika, Black Pepper and Garlic Powder; mix until chicken is fully coated. Cover (or place in a large resealable plastic bag) and refrigerate at least 3 hours.
  
  Tip: Best if marinated overnight. When ready to use, let chicken sit at room temperature 15 to 20 minutes before cooking.
• 2 To brown the chicken, heat olive oil in large deep skillet or pot over medium-high heat. Add chicken and cook on each side until seared, about 3 to 4 minutes per side. Remove from skillet; set aside.
• 3 For the sauce, melt butter in same skillet. Add onions and sauté until deep golden brown and caramelized, about 8 to 10 minutes. Stir in garlic; saute 1 minute longer. Add flour and stir to mix well with onion and garlic. Add stock, stirring frequently until sauce is thickened, about 2 to 3 minutes. Stir in heavy cream; reduce heat to low and simmer until smooth and thickened. Add thyme and remaining 1 teaspoon Lawry’s Seasoned Salt, stirring to mix.
• 4 Return chicken to skillet, turning in sauce to coat. Simmer 10 to 15 minutes longer or until chicken is cooked through (internal temperature should reach 165°F) and gravy is richer and deeper in color and thickened nicely. Remove from heat and serve with cooked rice or your favorite side.
  
  Tip: If sauce is not thick enough, stir in a slurry of 1 to 2 tablespoons of flour mixed with 1 tablespoon water. Return to simmer and cook until desired consistency is reached.