Southern Smothered Chicken (Print version)
Tender bone-in chicken browned in a skillet, then simmered in rich onion gravy until juicy and spoon-tender.
# Ingredients:
For the chicken
01 -
3 bone-in, skin-on chicken thighs, about 1 1/2 lb (680 g)
02 -
3 bone-in chicken drumsticks, about 1 1/4 lb (565 g)
03 -
1/2 cup (65 g) all-purpose flour
04 -
1 teaspoon smoked paprika
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
1/4 teaspoon cayenne pepper
08 -
1 teaspoon kosher salt, plus more to taste
09 -
1/2 teaspoon black pepper
10 -
3 tablespoons vegetable oil, plus more if needed
For the onion gravy
11 -
2 medium yellow onions, thinly sliced
12 -
3 garlic cloves, minced
13 -
2 tablespoons reserved seasoned flour
14 -
2 cups (480 ml) low-sodium chicken broth
15 -
3 fresh thyme sprigs
16 -
1 bay leaf
17 -
1 tablespoon chopped green onion or parsley, for garnish
# Instructions:
01 -
In a shallow dish, stir together the flour, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper. Remove 2 tablespoons of this flour mixture to a small clean bowl and set it aside for the gravy.
02 -
Pat the chicken dry with paper towels. Dredge each piece lightly in the seasoned flour, shaking off the excess.
03 -
Heat the oil in a large heavy skillet over medium-high heat. Brown the chicken in batches for 2-3 minutes per side, then transfer it to a plate.
04 -
Pour off excess oil, leaving about 2 tablespoons in the skillet. Add the onions and cook over medium heat for 6-8 minutes, stirring often, until softened and golden at the edges. Stir in the garlic for 30 seconds.
05 -
Sprinkle the reserved seasoned flour over the onions and stir for 1 minute. Slowly whisk in the chicken broth, scraping the skillet, until the gravy is smooth.
06 -
Return the chicken and any juices to the skillet. Add thyme and bay leaf, cover, and simmer gently for 30-35 minutes, turning once, until the chicken reaches 165°F and is tender.
07 -
Discard the bay leaf and thyme stems. Taste the gravy, adjust salt and pepper, and serve the chicken with plenty of gravy and green onion or parsley.
# Good to know:
01 -
Best served over rice, mashed potatoes, biscuits, or buttered noodles.
02 -
Use a heavy skillet with a lid so the gravy simmers evenly.
03 -
Nutrition is an estimate per serving and will vary with chicken size and gravy amount.