Description
Southern Smothered Chicken
Indulge in the comforting flavors of this Southern classic! Smothered chicken is a beloved dish that brings everyone to the table with its rich gravy and tender chicken. Originating from Louisiana, this dish is all about slow-cooked, soulful flavors that remind us of cozy family dinners and Southern hospitality. Serve it up with mashed potatoes or rice, and you’ve got a meal worth savoring!
3-4 lbs chicken (thighs/drumsticks, skin removed)
1 tsp smoked paprika
2 tsp seasoning salt
1 tsp black pepper
1 tsp garlic powder
¼ cup flour
4 tbsp butter
2 tbsp olive oil
4 garlic cloves, minced
1 onion, chopped
2 thyme sprigs
2 cups chicken stock
1 cup heavy cream
Directions:
1. Marinate chicken, sear in oil, then simmer in a luscious gravy made with butter, onions, garlic, stock, and cream.
Prep Time: 10 mins
Kcal: 804
Step-by-Step Guide
1. Season the Chicken: Pat the chicken pieces dry. In a small bowl, combine the smoked paprika, seasoning salt, black pepper, and garlic powder. Rub this mixture all over the chicken, ensuring it’s fully coated. Let it sit for 5-10 minutes.
2. Dredge and Sear: Place the flour on a plate. Dredge each seasoned chicken piece in the flour, shaking off any excess. In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken and sear for 4-5 minutes per side, until golden brown. Remove the chicken and set aside.
3. Build the Gravy Base: In the same skillet, melt the butter. Add the chopped onion and cook for 4-5 minutes until softened. Add the minced garlic and thyme sprigs, cooking for another minute until fragrant.
4. Create the Roux: Sprinkle the remaining dredging flour (about 2-3 tablespoons) over the onions and garlic. Cook, stirring constantly, for 2 minutes to create a light roux.
5. Simmer and Smother: Slowly whisk in the chicken stock, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer. Stir in the heavy cream. Return the seared chicken to the skillet, nestling it into the gravy. Reduce heat to low, cover, and simmer for 30-35 minutes, until the chicken is cooked through and tender.
Serving Suggestions
This rich and savory dish pairs perfectly with sides that soak up the delicious gravy. Serve it over a bed of creamy mashed potatoes, steamed white rice, or buttery egg noodles. For a traditional Southern plate, add a side of collard greens, black-eyed peas, or cornbread. A simple green salad with a tangy vinaigrette helps cut through the richness.
How-to Summary
Season and dredge chicken in flour, then sear until golden. Remove chicken and sauté onions and garlic in the same pan. Make a roux with leftover flour, then whisk in chicken stock and cream to create a gravy. Return chicken to the pan, cover, and simmer on low for 30-35 minutes until tender and cooked through.
Frequently Asked Questions
Can I use boneless, skinless chicken breasts? Yes, but they will cook faster. Reduce the simmering time to 20-25 minutes to prevent them from drying out.
How can I make this dish less rich? Substitute the heavy cream with whole milk or half-and-half. The gravy will be slightly thinner but still delicious.
What’s the best way to store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat, adding a splash of broth or water if the gravy has thickened too much.
Can I make this in a slow cooker? Absolutely. After searing the chicken and making the gravy base in a skillet, transfer everything to a slow cooker and cook on LOW for 5-6 hours.
Why is my gravy lumpy? Lumps usually form if the flour is added too quickly to hot liquid. Ensure you whisk constantly and vigorously when adding the stock to the roux.
Common Mistakes to Avoid
- Not patting the chicken dry: This prevents proper browning and a good sear.
- Moving the chicken too soon while searing: Let it develop a golden crust before flipping.
- Burning the garlic: Add it after the onions have softened and cook only until fragrant, about 1 minute.
- Simmering at too high a heat: A gentle, low simmer is key for tender chicken and a gravy that doesn’t separate.
Conclusion
Southern Smothered Chicken is the epitome of comfort food, transforming simple ingredients into a deeply flavorful and satisfying meal. By following the detailed steps and avoiding common pitfalls, you can master this classic dish. Its creamy, savory gravy and fall-off-the-bone tender chicken are sure to become a cherished recipe in your home cooking repertoire, perfect for any gathering or cozy night in.