Oven Baked Chicken with Creamy Onion Gravy

Ingredient – 1.5 pounds chicken thighs about 6 thigh – 1.5 cups Panko breadcrumbs – 4 tbsp cooking oil vegetable or olive oil – 1 cup onion sliced

– 4 cloves garlic sliced – 3 tbsp all purpose flour – 1 1/2 cups low or no sodium chicken broth – 2 tbsp sour cream – salt and pepper to taste

DIRECTIONS: 1. Prepare the chicken thighs by removing any extra fat but keeping the skin on. 2. Season the chicken with salt and pepper, then coat them evenly with breadcrumbs.

3. Heat oil in a pan on medium-high heat. Put the chicken in the pan, skin-side down, and cook until it browns. Flip and brown the other side, about 3-4 minutes each. 4. Place the chicken in a baking dish. Add sliced onions and garlic on top.

5. Cover the dish with foil and bake at 350°F for about 45 minutes. 6. Take off the foil and bake for 5 more minutes, or broil for 1-2 minutes for crispier skin.

To make the gravy: 1. Take out the chicken from the baking dish and put it aside. 2. Use a spatula to scrape off all the tasty juices and bits from the baking dish into a pot.

3. Mix in some flour with the juicy stuff in the pot until it becomes like a paste. Don't worry if it's thick. 4. Slowly pour in some chicken broth into the pot while whisking it.

5. Heat up this mixture on medium heat, keep stirring until it starts boiling. Then let it simmer for 3-4 minutes. 6. If you want smoother gravy, use a hand blender to blend it.

7. If you like, add some sour cream for flavor, then season it with salt and pepper. Now your gravy is ready to enjoy!