Smothered chicken is so good and easy to make. Its the perfect budget friendly meal! Make it for Sunday dinner, or for a comforting weeknight meal. Whatever day you decide, this dish will be devoured out of your kitchen!
One of those old school meals, most of us grew up eating. Most of us still enjoy a nice gravy covered piece of chicken. I enjoy my chicken smothered with rice or mash potatoes. Chicken just seasoned inside and out with every bite. I love it! This is a great meal to have on one of these cold days in January. Don’t limit yourself to just soups and stews.
Details
4-5 servings
10 minutes
1 hour/15 minutes
garlic powder, black pepper, paprika, sea salt, Italian seasoning
If you don't have a oven safe pan for oven, I suggest getting a aluminum pan or you can skip baking part by cooking thighs completely done before transferring to gravy. Just let it simmer in gravy on stove.
Side dishes like: rice, mashed potatoes, cabbage, green beans, corn. Add a creamy mac and cheese.
So what’s in this comforting chicken dish?
I start off by chopping onions. What is a nice smothered gravy without onions? Ayye, add some bell pepper too! Honestly, don’t panic if you dont have bell peppers, onions are more than enough. I love to add a little razzle dazzle to my chicken sometimes. So bell pepper, oh and fresh or minced garlic is a plus! The seasoning for the chicken thighs dont have to be much since you will be covering with gravy. My main seasonings to bring the thighs out are: garlic powder, poultry seasoning, paprika, black pepper, sea salt ( or regular salt), oregano or Italian seasoning. Oh, and I also take some of those seasonings and add to flour. Everything will be more than flavorful, trust me on this. Let’s get into the recipe so you know exactly how its done!
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Ingredients
1 Pack of bone in chicken thighs, drums, or wings (your choice)
1 1/2 cup of Chicken broth or 2 packs/cubes or 1 chicken bouillon packet
Flour (about 2 tablespoon for gravy and 1-2 cups of flour to coat chicken)
1 onion
1 cup of Olive oil or your choice of cooking oil
1-2 tablespoon fresh or minced garlic
Directions
- First, get your vegetables prepared, put to the side. Chicken cleaned and seasoned.
- Next, pour some flour in a mixing bowl or bag, add seasoning if desired. Place your chicken thighs in flour, coating whole chicken. Shake and place to the side. Or you can choose to fry without flour. Both work great, I usually only use flour for the thighs.
- Now, in your pan cover with olive oil. Heat oil by placing stove on medium or medium high. When oil is hot start placing thighs in oil, cooking on each side for about 6-7 mins. Basically you are only browning each side. Place to side, let oil drip off.
- Preheat oven to 375 degrees
- In the same pan you took the chicken out of, place your onion, bell pepper and garlic. Saute for about 1 minute. Then add flour over vegetables, stir until and nice roux or creamy texture.
- Now, slowly start adding your broth, or if you use bouillon seasoning mixed with water to make a broth that’s fine too. Start slowly adding and stirring until a nice gravy. If it gets to thick you can add water as you go.
- Now add chicken thighs to gravy, take a spoon and cover with gravy, stirr if you need and mix around. Place lid over baking dish and put in oven for 50 minutes. Cook uncovered for the last 10-15 mins (optional, bake covered for whole cook time if you want).
