Smothered Chicken Thighs with Bacon Gravy and Cheddar Cauliflower Mash

By Sprig Originals ✓ · cooked up in Sprig

Bone-in chicken thighs seared until the skin crackles, then smothered in a silky bacon-and-onion cream gravy thickened with almond flour instead of roux. Spooned over garlicky cheddar cauliflower mash, it eats like a Sunday supper plate straight out of a country kitchen — rich, peppery, and completely grain-free.

Ingredients

• 8 bone-in, skin-on chicken thighs (about 3 lb)
• 2 tsp kosher salt
• 1 1/2 tsp smoked paprika
• 1 tsp coarsely ground black pepper
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper

• 5 slices thick-cut bacon, chopped
• 1 tbsp unsalted butter
• 1/2 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 3 tbsp almond flour
• 1 1/2 cups low-sodium chicken broth
• 3/4 cup heavy cream
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar
• 2 sprigs fresh thyme
• kosher salt and black pepper, to taste

• 2 lb cauliflower florets (about 2 medium heads)
• 3 tbsp unsalted butter
• 2 oz cream cheese
• 1 cup sharp cheddar cheese, shredded
• 1 clove garlic, grated
• 3/4 tsp kosher salt
• 1/4 tsp white pepper

• 2 tbsp sliced scallions
• 1 tbsp chopped fresh parsley

Instructions

1. Pat the chicken thighs very dry with paper towels. Stir together the salt, smoked paprika, black pepper, garlic powder, onion powder, dried thyme, and cayenne, then rub it over all sides of the thighs, working some under the skin. Let them sit at room temperature for 15 minutes while you start the cauliflower.
2. Bring 1 inch of salted water to a boil in a large pot fitted with a steamer basket. Steam the cauliflower florets, covered, for 12 to 14 minutes, until a knife slides through with no resistance. Meanwhile, heat the oven to 325°F.
3. Place the chopped bacon in a cold 12-inch oven-safe skillet or cast-iron pan. Cook over medium heat for 8 to 10 minutes, stirring, until crisp. Scoop the bacon onto a paper towel with a slotted spoon and leave about 3 tablespoons of fat in the pan.
4. Raise the heat to medium-high. Lay the thighs skin-side down in the bacon fat and sear undisturbed for 7 to 8 minutes, until the skin is deep golden and releases easily. Flip and sear 3 minutes more, then transfer to a plate. Pour off all but 2 tablespoons of fat.
5. Add the butter and sliced onion to the skillet, reduce heat to medium, and cook 5 minutes, scraping up the browned bits, until the onion is soft and lightly caramelized. Stir in the minced garlic and cook 30 seconds.
6. Sprinkle the almond flour over the onions and stir constantly for 1 minute to toast it. Whisk in the chicken broth a splash at a time, then the heavy cream, Dijon, and vinegar. Add the thyme sprigs and simmer 3 to 4 minutes, whisking, until the gravy coats a spoon. Season with salt and pepper.
7. Nestle the thighs into the gravy skin-side up, so the skin stays above the liquid, and scatter two-thirds of the bacon around them. Transfer the skillet to the 325°F oven and bake uncovered for 22 to 25 minutes, until the thighs register 175°F at the bone and the gravy is thick and glossy.
8. While the chicken bakes, tip the steamed cauliflower into a clean kitchen towel and squeeze gently over the sink to release excess water, then return it to the dry pot. Add the butter, cream cheese, grated garlic, salt, and white pepper and blend smooth with an immersion blender or mash hard with a potato masher for a rustic texture.
9. Set the pot over low heat and stir in the shredded cheddar in two additions until melted and stretchy, about 2 minutes. Taste and adjust salt; keep warm with the lid on.
10. Rest the skillet 5 minutes out of the oven. Spoon the cauliflower mash onto plates, top each with two thighs, ladle the bacon gravy over, and finish with the remaining bacon, scallions, and parsley.

Chef's tips

Nutrition (per serving, estimated)

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