Description
Smothered Chicken: Tender chicken covered in creamy gravy with onions, mushrooms, and herbs. A comforting, crowd-pleasing dish ready in no time!
Ingredients
Scale
- 8 bone-in, skin-on chicken pieces (about 3–4 pounds)
- 1 teaspoon salt, plus more to taste
- 1 teaspoon black pepper, plus more to taste
- 2 tablespoons cooking oil (vegetable or canola)
- 3 tablespoons all-purpose flour
- 2 medium onions (about 2 cups), thinly sliced
- 1 large green bell pepper (about 1 cup), diced
- 2 celery stalks (about ½ cup), finely diced
- 4 garlic cloves, minced
- 2 cups chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper (optional, for heat)
- 2 bay leaves
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Step 1: Season and Prepare the Chicken Pat the chicken pieces dry with paper towels – this ensures proper browning. Season generously with salt and pepper on all sides. Let the seasoned chicken sit for 10-15 minutes at room temperature while you prep the vegetables. This brief rest allows the seasonings to adhere better and helps the chicken cook more evenly.
- Step 2: Brown the Chicken Heat oil in a large, heavy-bottomed Dutch oven or deep skillet over medium-high heat until shimmering. Working in batches to avoid crowding, place chicken skin-side down and cook until deeply golden brown, about 5-7 minutes. Flip and brown the other side for another 3-4 minutes. You’re not cooking the chicken through at this point – you’re just developing flavor. Transfer browned pieces to a plate and set aside.
- Step 3: Create Your Flavor Base Reduce heat to medium and add sliced onions to the same pot with all those flavorful drippings. Cook for about 3 minutes until they begin to soften. Add bell pepper and celery, cooking for another 3-4 minutes until vegetables start to caramelize. Stir in garlic and cook until fragrant, about 30 seconds. This aromatic base forms the heart of your Smothered Chicken gravy.
- Step 4: Make the Roux and Gravy Sprinkle flour over the vegetable mixture and stir constantly for 2-3 minutes to cook out the raw flour taste. Slowly pour in chicken broth while whisking continuously to prevent lumps. Add Worcestershire sauce, thyme, optional cayenne, and bay leaves. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
- Step 5: Return Chicken and Simmer Nestle the chicken pieces back into the gravy, skin-side up. Reduce heat to low, cover, and simmer for 35-40 minutes until chicken is completely tender and cooked through (165°F internal temperature). Occasionally spoon gravy over the chicken to keep it moist and flavorful. If the gravy becomes too thick, add a splash more broth.
- Step 6: Finish and Serve Once chicken is perfectly tender, remove bay leaves and taste the gravy, adjusting seasonings if needed. Garnish with fresh parsley before serving your Smothered Chicken over rice, mashed potatoes, or with crusty bread to soak up all that magnificent gravy.
Notes
Fresh ingredients will always yield the best flavor results.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Simmering
- Cuisine: Americaine
Nutrition
- Serving Size: 1 chicken piece with gravy
- Calories: 380 per serving
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg
Keywords: Smothered Chicken