Southern Smothered Chicken Recipe

Southern Smothered Chicken Recipe

from cookswithsoul.com
105 min

This smothered chicken recipe is made with chicken thighs and homemade gravy. Serve it with white rice for a classic Sunday dinner recipe.

Ingredients

  • 2 teaspoons Diamond Crystal kosher salt (use half this amount if using any other brand or type of salt)
  • 2 teaspoons ground black pepper
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
  • 1 teaspoon lemon pepper
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 3 pounds bone-in chicken thighs
  • 2 teaspoons neutral oil
  • 6 tablespoons unsalted butter
  • 1 yellow onion (sliced)
  • 6 tablespoons all-purpose flour
  • 1 tablespoon chicken bouillon powder (or to taste)
  • 4 cups chicken stock (low sodium)
  • 6 cups cooked white rice

Directions

  1. 1

    Heat a large Dutch oven or cast iron skillet over medium high heat.

  2. 2

    Mix salt, black pepper, granulated onion, granulated garlic, lemon pepper, chili powder, and cayenne pepper in a small bowl.

  3. 3

    Season chicken on all sides with seasoning mixture, making sure to pull back the skin to season the meat.

  4. 4

    Pour oil into the pre-heated pot (or skillet). 

  5. 5

    Brown thighs on both sides, about 6 minutes. Remove chicken and set aside.

  6. 6

    Add butter and sliced onions to the pot or pan and stir with a spoon or spatula, scraping any food stuck to the bottom as needed. 

  7. 7

    Sauté onions until softened and translucent, about 5 to 7 minutes.

  8. 8

    Gradually add flour and bouillon powder, and whisk until well-combined with the onions and butter.

  9. 9

    Add stock and continue whisking vigorously until a smooth gravy develops. Taste for seasoning and adjust with more bouillon if needed.

  10. 10

    Bring gravy to a low boil and return the thighs back to the pot.

  11. 11

    Cover and reduce heat to low. 

  12. 12

    Simmer chicken in the gravy for 1 hour, or until thighs are tender and cooked through; stir occasionally.

  13. 13

    Plate smothered chicken with a scoop of cooked rice and spoon extra gravy on top; serve immediately.