Description
The ultimate comfort food that’ll make your grandma proud! This Southern-style smothered chicken with its velvety gravy and tender meat is what food dreams are made of.
Ingredients
Scale
- 3 lbs (1.4 kg) chicken pieces (thighs and drumsticks work best)
- 1 tsp salt, plus more to taste
- 1 tsp black pepper, freshly ground
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika (smoked paprika adds extra depth)
- ¼ cup (31 g) all-purpose flour, for dredging
- ¼ cup (60 ml) vegetable oil
- 2 large onions, thinly sliced (about 3 cups)
- 3 cloves garlic, minced
- 2 cups (480 ml) chicken broth, low sodium
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 2 bay leaves
- 1 tbsp butter, unsalted
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Pat chicken pieces dry with paper towels. Combine salt, pepper, garlic powder, onion powder, and paprika in a small bowl. Season chicken on all sides with this mixture.
- Place flour in a shallow dish and dredge each piece of chicken, shaking off excess.
- Heat oil in a large Dutch oven over medium-high heat. Working in batches, sear chicken until golden brown, about 4-5 minutes per side. Transfer to a plate.
- Reduce heat to medium and add sliced onions to the same pot. Cook until caramelized, about 10-12 minutes. Add minced garlic and cook for 30 seconds.
- Sprinkle 2 tablespoons of remaining flour over onions and stir for 2 minutes. Slowly pour in chicken broth while whisking continuously. Add thyme and bay leaves.
- Return chicken to the pot, nestling pieces into the gravy. Bring to a simmer, then reduce heat to low, cover, and cook for 35-40 minutes until chicken reaches 165°F.
- Remove bay leaves and stir in butter. Taste and adjust seasonings if needed.
- Let rest for 5 minutes before serving. Garnish with fresh parsley and serve over rice or mashed potatoes.