Irresistible Smothered Chicken and Rice

1. Coat bone-in skin-on chicken thighs or drumsticks in seasoned flour. Pan fry in 4 tablespoons of oil over medium-high heat for 2-3 minutes per side until golden brown. Set aside.

2. For the gravy, sauté onions in the same pan until caramelized. Add seasoned flour and cook for 1-2 minutes. Slowly add milk and chicken broth, stirring constantly. Return chicken to the pan and simmer for 25-30 minutes.

3. Cook long grain white rice according to package instructions using 2 1/2 cups of water per cup of rice.

4. Serve smothered chicken over cooked rice and add side dishes such as steamed broccoli, mashed potatoes, or biscuits.