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Chicken Thighs Smothered in Vidalia Onion gravy Sweet Savant America's best food blog

Chicken Thighs Smothered in Vidalia Onion Gravy

Demetra Overton
Prep Time 2 mins
Cook Time 13 mins
Total Time 15 mins
Servings 4 -6 minutes


  • 2 pounds boneless/skinless chicken thighs
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon fresh cracked black pepper
  • 2 tablespoon cornstarch
  • 2 tablespoons canola or grapeseed oil
  • 1 Vidalia onion or 3 baby Vidalia onions with green stems
  • 2 cloves of garlic
  • one 14 ounce can diced tomatoes
  • 1 cup low sodium chicken broth
  • 1 cup chopped roasted red pepper
  • 2 cups pre-washed baby spinach
  • 1 and 1/3 cup yellow or white quick grits
  • 6 cups of water
  • 1 tablespoon salt
  • 2 tablespoons butter


  • Bring the water and salt to boil and add the grits. Simmer for 5 minutes
  • While waiting for the water to boil chop the chicken thighs into 1 inch pieces.
  • Heat the oil in a large/wide pan
  • Toss the chicken thighs in the spices and cornstarch and saute the chicken thighs in the oil.
  • Chop the Vidalia onions and add them to the pan. Cook over medium/high heat for 5 minutes
  • Stir in the chopped garlic and saute for 30 seconds
  • Pour in the tomatoes, chicken broth and roasted red peppers
  • Simmer for 8 minutes or until the chicken is cooked through and the sauce has thickened.
  • Turn off the heat, stir in the spinach and serve over grits with butter