Preparation

• Pat the chicken pieces dry with paper towels. Season generously with salt and black pepper.
• In a large skillet or Dutch oven, melt the butter over medium-high heat. Add the chicken pieces, skin-side down, and brown them well on both sides until golden. This will take about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
• Reduce the heat to medium. Add the chopped onion and green bell pepper to the skillet. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
• Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
• Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer, stirring until the gravy begins to thicken.
• Return the browned chicken pieces to the skillet, nestling them into the gravy. Add the dried thyme and cayenne pepper (if using).
• Cover the skillet, reduce the heat to low, and simmer for 30-40 minutes, or until the chicken is cooked through and tender. The gravy should be thick and rich.
• Stir in the heavy cream and heat through for a few minutes, but do not boil.
• Taste and adjust seasoning if necessary. Serve the smothered chicken hot, spooning plenty of gravy over the top.