Chicken: I like using bone-in, skin-on chicken thighs because they are juicier and tastier. However, you can also use skin-on chicken drumsticks if you prefer, or chicken breasts if you prefer a leaner option.

Flour: I used gluten-free measure-for-measure flour to keep the recipe gluten-free. However, if you are not Celiac or gluten-intolerant, feel free to use regular flour instead.

Seasonings: For seasoning, I’ve used ground paprika, garlic powder, ground coriander, and ground black pepper to get the hearty Southern comfort food flavor profile. If you would like a little more heat, you can add a pinch of ground cayenne pepper according to how much heat you can take.

Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.

Onion: Onions are a key ingredient in this smothered chicken and gravy recipe, as the onion gravy is major component of the dish. Make sure to cook the onions until they are tender, golden and deeply flavorful as they will help build a richer gravy.

Worcestershire Sauce: If you are Celiac or gluten-intolerant, make sure to use gluten-free Worcestershire sauce.

Chicken Broth: I recommend using low-sodium chicken broth so you can control how salty you want the gravy to be.

Cream: I used dairy-free heavy cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular heavy cream instead.

Parsley: I like sprinkling some fresh parsley on top for a pop of color. Alternatively, you may also use chopped fresh chives if you like.