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Smothered Chicken

Smothered Chicken

Savor the essence of Southern comfort with this Smothered Chicken recipe, featuring pan-fried chicken pieces in a sumptuous gravy made with caramelized onions and rich chicken stock, perfectly seasoned for a cozy meal.
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4

Ingredients
  

Chicken:

  • 3½ pounds of chicken pieces preferably thighs and legs, skin retained
  • 1½ yellow onions finely sliced
  • 1 tablespoon of minced garlic
  • 3 tablespoons of unsalted butter
  • 2½ cups of chicken stock or broth
  • 2 ounces of half & half
  • 2 ounces of vegetable oil
  • 1 tablespoon of seasoned salt or fine sea salt
  • 2 teaspoons of freshly ground black pepper
  • 1 tablespoon of onion powder
  • 1 tablespoon of garlic powder
  • 1 tablespoon of paprika
  • 2 teaspoons of poultry seasoning

For the Seasoned Flour:

  • 1½ cups of all-purpose flour
  • 1½ tablespoons of seasoned salt or fine sea salt
  • 1 teaspoon of freshly ground black pepper
  • 1 tablespoon of onion powder
  • 1 tablespoon of garlic powder
  • 1 tablespoon of paprika

Instructions

  • Preparation of Chicken: Begin by meticulously trimming any excess fat from the chicken pieces and ensuring they are thoroughly cleansed. Set aside.
  • Flour Mixture: In a mixing bowl or resealable plastic bag, combine all ingredients for the seasoned flour. Reserve this mixture for later use. Proceed to season the chicken liberally with seasoned salt, onion powder, garlic powder, black pepper, paprika, and poultry seasoning.
  • Searing Process: Pour vegetable oil into a heavy cast-iron skillet or a large frying pan and heat over medium-high. Dredge the chicken pieces in the seasoned flour, ensuring excess flour is shaken off. Fry the chicken in batches to golden brown perfection on both sides, taking care not to overcrowd the pan. Once seared, transfer the chicken to a sheet tray and set aside.
  • Gravy Preparation: Dispose of the oil used for frying. In the same skillet, melt butter over medium heat. Add the sliced onions and sauté until they are halfway cooked, approximately 3 to 4 minutes. Add the minced garlic and continue cooking for another minute. Stir in 3 tablespoons of the reserved seasoned flour until fully incorporated, reducing heat to medium.
  • Gravy Thickening: Gradually whisk in the chicken stock or broth to ensure the mixture remains lump-free. Introduce the half & half and allow the mixture to simmer gently for 3 minutes, adjusting seasoning as necessary.
  • Final Cooking: Return the chicken pieces to the pan, coating them well with the gravy. Cover and let simmer on medium-low to medium heat for 30 to 35 minutes, or until the chicken is completely cooked through. Baste the chicken periodically with the gravy to enhance flavor and moisture.
  • Serving: Once the chicken is tender and the gravy has thickened, serve the dish hot. This preparation pairs exceptionally well with rice or mashed potatoes, which complement the rich, savory gravy.
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