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Smothered Chicken ?

Smothered Chicken ?

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This smothered chicken is an ultimate comfort food with Southern cooking inspired flavors written all over it. Chicken dredged in cajun spices and flour, fried and then just like the name implies smothered in a delicious gravy.

Smothering meat is a cooking technique used in both Cajun and Creole cuisines of Louisiana. The technique involves cooking in a covered pan over low heat with a moderate amount of liquid, and can be regarded as a form of stove-top braising.

The result of this easy southern cooking method is a tender, juicy, melt in your mouth chicken and savory, silky smooth, chicken gravy. It is heavenly when served over rice or mashed potatoes. I pour this gravy over everything, I even dip the bread in it, it is so good.

Seasoned chicken is first fried in a pan, we are then using the same pan to create the gravy. All the golden brown bits and pieces from the chicken are the flavorful base for the sauce aiding in a more complex, deep and rich flavors. Aromatics like onion, garlic and thyme elevate the taste of the sauce even more. Milk , broth and roux create velvety, perfect consistency light gravy that is used to braise the chicken.

The dominant flavor of the dish is savory and herby. It is an easy weeknight meal but is elegant and unique enough to serve at a fancy dinner party. Follow simple steps below to create this southern cuisine delight.

Ingredients

3 pounds Chicken thighs , bone-in and skinless
salt to taste
2 teaspoons or more cajun seasoning
3/4 cup all-purpose flour
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon white pepper
1 teaspoon granulated onion
2 teaspoons garlic powder
3 tablespoons vegetable oil o
1 large onion , thinly sliced
3-4 garlic cloves , minced
1-2 teaspoons fresh thyme , minced
Chicken Gravy: 3 tablespoons unsalted butter
3 cups chicken broth
3/4 -1 cup milk
salt and pepper to taste

Steps

Step 1
Using a paper towel pat dry chicken thighs then season with salt and cajun seasoning.
Step 2
Create flour mixture by mixing together flour, paprika, cayenne, white pepper, granulated onion and garlic powder.
Step 3
Dredge the seasoned chicken in flour mixture until coated. Shake off the excess.
Step 4
Heat oil in a skillet over medium-high heat, fry chicken on both sides until golden brown — about 4 to 5 minutes per side. Remove chicken from skillet and place on a plate.
Step 5
Add onions to the same skillet, then sauté for about 2-3 minutes . Then add garlic, thyme and continue cooking for 3-5 more minutes , stirring occasionally. Remove and set aside.
Step 6
Create the gravy. Add butter to the pan , let it melt . Then throw in the seasoned flour left over from dredging the chicken to the skillet and stir with a wooden spoon until it forms a paste. Slowly whisk in the chicken broth, followed by milk whisking to prevent clumping. Stir snd scrape the pan well, until it is incorporated. Do so for about 5 minutes.
Step 7
Return wilted onions back to the skillet. Season with salt and pepper to taste. Add browned chicken back to skillet, with its juice. Bring to a boil, then reduce heat to a simmer.
Step 8
Slowly cook for about 30- 45 minutes or more, stirring occasional. Add more salt to taste.
Step 9
Garnish with parsley, Serve with mashed potatoes or rice.

Preparation Time: 10min
Cook Time: 1h
Ready Time: 1h 10min
Servings: 6
Cuisine: ?? American
Category: ? Chicken
Difficulty Level:
Ratings:
Created: August 26, 2019

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