Description
Southern Smothered Chicken is the epitome of comforting cuisine.
Ingredients
Scale
- 3–4 lbs chicken (drumsticks and thighs work best), skin removed
- 1 tsp smoked paprika
- 2 tsp seasoning salt (divided)
- 1 tsp black pepper
- 1 tsp garlic powder
- 2 Tbsp olive oil
- 4 Tbsp unsalted butter
- 1 onion, chopped
- 4 garlic cloves, minced
- ¼ cup all-purpose flour (sub gluten-free if needed)
- 2 cups chicken stock or bone broth
- 1 cup heavy cream
- 2 fresh thyme sprigs
Instructions
- Begin by marinating the chicken to infuse it with flavors. In a large bowl, combine the chicken pieces with smoked paprika, 1 teaspoon of seasoning salt, black pepper, and garlic powder. Toss the ingredients together until the chicken is fully coated. Cover the bowl with plastic wrap and place it in the refrigerator. Let it marinate for a minimum of three hours, although overnight is ideal for a deeper flavor. About 15 to 20 minutes before you’re ready to cook, remove the chicken from the fridge, allowing it to come closer to room temperature.
- Next, take your deep skillet or Dutch oven and heat the olive oil over medium-high heat. Once the oil shimmers, add the marinated chicken pieces carefully, ensuring they don’t overcrowd the pan. Sear them for about 3 to 4 minutes on each side or until golden brown. Once seared, transfer the chicken to a plate and set aside.
- In the same skillet, reduce the heat to medium and add the unsalted butter. As it melts, incorporate the chopped onions into the pan. Sauté the onions until they caramelize and turn golden brown, which should take around 8 to 10 minutes. Add the minced garlic and cook for an additional minute, stirring well. Next, sprinkle the flour over the onions and garlic, stirring to create a roux. Gradually pour in the chicken stock, continuously stirring until the sauce thickens within 2 to 3 minutes. Finally, mix in the heavy cream, thyme, and the remaining teaspoon of seasoning salt. Lower the heat and let the sauce simmer, creating a luxurious thickness.
- Now, it’s time to return your seared chicken to the luscious gravy. Nestle the chicken pieces back into the pan, ensuring they’re well-coated in the sauce. Cover the skillet and allow the chicken to simmer for 10 to 15 minutes. This will ensure the chicken cooks through and absorbs all the rich flavors of the gravy. If the sauce seems too thick, you can adjust it by adding a bit more chicken stock or whisking in a flour slurry until it reaches your desired consistency.
- Once the chicken is cooked and the gravy has reached its desired consistency, it’s time to serve. Ladle the rich, velvety gravy generously over the chicken, and enjoy it hot over a bed of fluffy rice, creamy mashed potatoes, or alongside warm biscuits.
Notes
Marinating overnight is highly recommended to deepen the flavor of the chicken.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 650 kcal
- Sodium: 900 mg
- Protein: 38 g