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Smothered Chicken

A classic Southern dish featuring chicken slow-cooked in a rich gravy, delivering fall-off-the-bone tenderness and deeply satisfying flavors.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Course Dinner, Main Course
Cuisine Southern
Servings 4 servings
Calories 520 kcal

Ingredients
  

For the Chicken

  • 8 pieces chicken pieces (preferably thighs and drumsticks with skin on)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/4 cup all-purpose flour for dredging

For the Gravy

  • 3 tablespoons vegetable oil (or bacon fat for deeper flavor)
  • 2 large onions, thinly sliced
  • 1 piece green bell pepper, diced
  • 2 stalks celery, finely chopped
  • 4 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup whole milk or half-and-half
  • 1 tablespoon Worcestershire sauce
  • 1 sprig fresh thyme (or 1/2 teaspoon dried)
  • Salt and pepper to taste

Instructions
 

Preparation

  • Pat the chicken pieces dry with paper towels.
  • Combine the salt, pepper, garlic powder, onion powder, paprika, and dried thyme in a small bowl. Season the chicken generously on all sides with this mixture.
  • Let the seasoned chicken sit at room temperature for 15-20 minutes.

Cooking

  • In a shallow dish, lightly dredge each piece of chicken in the flour.
  • Heat the vegetable oil in a large skillet over medium-high heat. Sear chicken skin-side down until golden brown, about 4-5 minutes.
  • Transfer the seared chicken to a plate and set aside.
  • In the same pan, add sliced onions and cook until translucent. Then add bell pepper and celery, cooking for an additional 3-4 minutes. Add minced garlic and cook for 30 seconds.
  • Sprinkle 3 tablespoons of flour over the vegetables and stir continuously for about 2-3 minutes to form a roux.
  • Gradually pour in chicken broth while whisking to prevent lumps. Add milk or half-and-half and Worcestershire sauce, then bring to a gentle simmer.
  • Nestle the seared chicken into the gravy, skin-side up. Simmer for about 45-50 minutes or until the chicken is fully tender.

Serving

  • Remove bay leaves and thyme sprig. Adjust seasoning if necessary. Let the dish rest before serving.

Notes

Consider serving this dish family-style and garnishing with fresh herbs. Smothered chicken often tastes better the next day.
Keyword chicken recipes, Comfort Food, Gravy, Smothered Chicken, Southern Cooking