1tspthyme, fresh chopped if you have it otherwise, dried
3garlic cloves, minced
1 1/2lbs.yellow potatoes, peeled and chopped into 1" pieces
Lawry's Seasoned Salt
salt and pepper to taste
Trim excess fat from the thighs, then coat both sides with Lawry's Seasoned Salt. Sprinkle skin side only with a little kosher salt and coarse ground black pepper.
Use a large, high sided skillet or dutch oven and add the vegetable oil and place on medium high heat until shimmering, 350° to 400°. Place the thighs in skin side down and fry for 7 minutes until nicely browned. Turn and fry the second side for 7 minutes. Remove the chicken to a plate.
Reduce the heat to medium and add the mushrooms, onion, and thyme. Cook stirring occasionally until the mushrooms give off their water, 3 minutes. Use a wooden spoon to start scraping up the browned bits on the skillet bottom, 2 more minutes. Add the minced garlic and stir in until fragrant, 30 to 60 seconds.
Next, pour in the chicken broth and add the potatoes and chicken thighs. Push the potatoes around so they are covered with the broth. Bring to a boil then cover and reduce the heat to a simmer. Cook until the potatoes are fork tender and the thighs register 160° on an instant read thermometer, 15 minutes.
Remove the thighs and vegetables from the skillet. Use a covered shaker or a lidded jar to shake the water and flour together to make a slurry. Whisk the slurry into the broth and bring to a boil, 2 minutes. Taste the gravy and adjust the seasonings to taste.
Combine the vegetables with the gravy, then top with the chicken to serve from the skillet. Alternatively, serve the items separately.
If you'd like to make a little more gravy, initially add 2 1/2 cups of broth rather than 2. Then use 1 1/2 cups water and 5 1/2 tablespoons flour for the slurry.