Country Smothered Chicken Recipe
Ingredients
Chicken: 4 to 6 chicken thighs (bone-in and skin-on for maximum flavor).
Seasoning: Salt, black pepper, garlic powder, and paprika.
Coating: ½ cup all-purpose flour.
Vegetables: 1 large onion (sliced), and optionally 200g mushrooms.
Liquids: 2 cups chicken broth (stock).
Fats: 2 tbsp vegetable oil and 1 tbsp butter.
Garnish: Fresh chopped parsley.
Preparation Steps
Season & Coat: Pat the chicken dry. Season generously with salt, pepper, and spices. Dredge each piece in flour, shaking off any excess.
Sear the Chicken: In a large skillet (cast iron is best), heat the oil over medium-high heat. Brown the chicken on both sides until golden and crispy. Remove from the pan and set aside.
Sauté the Aromatics: In the same skillet, melt the butter. Add the sliced onions and sauté until they are soft and lightly caramelized (browned). Stir in 1 tablespoon of the remaining flour and cook for 1 minute.
Make the Gravy: Gradually pour in the chicken broth while stirring constantly to prevent lumps. Bring the sauce to a gentle simmer until it starts to thicken.
Simmer: Return the chicken to the skillet, nesting it into the gravy and onions. Cover the pan, reduce heat to low, and simmer for 25–30 minutes until the chicken is tender and fully cooked.
Serve: Garnish with fresh parsley. This dish is traditionally served over white rice or creamy mashed potatoes.
