The holiday season is just around the corner, and it’s the perfect time to bring some soulful, southern comfort to your Thanksgiving or holiday table. When it comes to festive feasting, we’ve got a delectable surprise for you – Smothered Chicken. This savory dish is a warm embrace of tender, juicy chicken smothered in a rich and creamy gravy. The combination of flavors and textures will transport your taste buds to a place of pure indulgence. In this blog post, we’ll guide you through every step of creating this culinary masterpiece, ensuring that you’ll have a Thanksgiving spread worth remembering.

Picture this: succulent chicken wings, drum sticks, thighs, and or breast infused with the smoky allure of paprika and the gentle warmth of garlic. As you sink your teeth into these wings, your palate awakens to a burst of flavors. The gravy is a silky, dreamy concoction that envelopes each wing, creating a harmonious union of textures and tastes. This dish is the epitome of comfort food – hearty, satisfying, and perfect for sharing with loved ones on special occasions like Thanksgiving.

Ingredients:

• 2 pounds Chicken
• 1 teaspoon Smoked Paprika
• 1 teaspoon Garlic Powder
• Salt and Pepper, to taste
• 1⁄2 cup chopped Green Peppers
• 1 cup Chicken Broth
• 2 tablespoons Butter
• 1 tablespoon Olive Oil
• 1⁄4 cup Flour
• 1⁄2 cup chopped or sliced Onions
• 1⁄2 cup Heavy Cream
• 1⁄2 teaspoon Garlic Powder

Step By Step Guide:

1. Preheat the Oven: Start by preheating your oven to a toasty 350 degrees Fahrenheit.
2. Season the Chicken: In a large mixing bowl, season your chicken with the tantalizing combination of smoked paprika, garlic powder, salt, and pepper. Let the flavors mingle and marinate for a bit.
3. Prepare the Bed of Onions and Peppers: In a 9×13 baking dish, spread out the chopped onions and green peppers evenly, creating a fragrant and flavorful bed for your chicken.
4. Chicken on the Bed: Place your seasoned chicken on top of the aromatic bed of onions and peppers. To keep the flavors locked in, gently drizzle the chicken broth along the edges of the pan, taking care not to wash away the delightful spices on the chicken.
5. Cover and Bake: Cover your baking dish with foil and pop it into the preheated oven. Let the magic happen for 45 minutes.
6. Uncover and Transfer: After 45 minutes, remove the dish from the oven and carefully take off the foil. Now, carefully transfer the chicken from the baking dish to a separate plate. You’re saving those flavorful drippings, broth, peppers, and onions in the baking dish – they’re key to the gravy.
7. Create the Gravy: In a saucepan or skillet over medium-high heat, melt the butter and add the olive oil. Once the butter is all melted and sizzling, toss in the onions and sauté for about 3-4 minutes until they become translucent and release their fragrant aroma.
8. The Floury Magic: Gradually add the flour in stages while stirring continuously to prevent clumps from forming. The mixture will start to thicken and take on a golden hue.
9. Creamy Delight: Pour in the heavy cream (or half and half), the chicken drippings from the baking dish, and a hint of garlic powder. Stir until the sauce becomes luxuriously thick and creamy.
10. Return the Wings to Gravy: Place the chicken back into the pan, nestling them into the sumptuous gravy. This is where the magic happens.
11. Bake and Savor: Return the pan to the oven and bake, uncovered, for an additional 15-25 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. You can double-check with a meat thermometer for the perfect doneness.

Expert Tips and Tricks:

• If you prefer a bit of heat, you can add a pinch of cayenne pepper or red pepper flakes to your seasoning mix.
• For an even richer gravy, consider adding a splash of white wine during the sauce-making step.
• Serve your Smothered Chicken over creamy mashed potatoes or fluffy rice to soak up all that luscious gravy.

Variations:

• For a leaner option, you can use chicken breast instead of dark meat.
• Experiment with different seasonings, such as thyme, rosemary, or even a touch of paprika for a smoky kick.

What to Serve it With:

Southern Style Smothered Chicken pair perfectly with a variety of side dishes. For your Thanksgiving feast, consider serving them with fluffy mashed potatoes or over a bed of rice, buttery cornbread, and a fresh green salad. Top it off with some cranberry sauce for that holiday touch.

Storage Tips:

If you happen to have any leftovers (though it’s doubtful), store them in an airtight container in the refrigerator. Reheat gently on the stovetop or in the oven for the best results.

In conclusion, these Smothered Chicken are a taste of the South that you can bring to your Thanksgiving or holiday table. The combination of tender chicken, flavorful seasonings, and rich, creamy gravy will leave your guests raving about your culinary skills. So, this holiday season, delight your loved ones with this soul-warming dish, and watch as it becomes a cherished tradition at your festive gatherings. Happy cooking and happy holidays!

Check out this other southern classic, https://smokinandgrillinwitab.com/southern-style-breakfast-enchiladas-recipe/

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4.1 from 10 votes

Southern Style Smothered Chicken

Ingredients

Servings

• 2 pounds Chicken (can use white or dark meat)
• 1 teaspoon Smoked Paprika
• 1 teaspoon Garlic Powder
• Salt and Pepper
• ¹⁄₂ cup chopped Green Peppers
• 1 cup Chicken Broth
• 2 tablespoons Butter
• 1 tablespoon Olive Oil
• ¹⁄₄ cup Flour
• ¹⁄₂ cup chopped or sliced Onions
• ¹⁄₂ cup Heavy Cream
• ¹⁄₂ teaspoon Garlic Powder

Instructions

1. Preheat your oven to 350 degrees Fahrenheit. 

2. Season the chicken with your chosen seasoning. I also add some of my A seasoning from my Level Up Series. FIRE! Heat a skillet with oil of choice. I used Branch and Vines Garlic Infused Olive Oil and brown your Chicken on all sides.

   You brown you chicken for flavor, color, and to cook the skin of the chicken.

3. In a 9×13 baking dish, spread out the sliced onions and chopped peppers evenly.

4. Place the seasoned chicken on top of the bed of onions and peppers. Gently drizzle the broth along the edges of the pan, being careful not to wash away the seasoning off the chicken.

5. Cover the baking dish with foil and bake in the preheated oven for 40 – 45 minutes.

6. After 45 minutes, remove the dish from the oven and take off the foil. Carefully transfer the chicken from the baking dish to a separate plate.

7. Keep the chicken drippings, broth, peppers, and onions that are left in the baking dish. These drippings will be used to make the gravy.

8. In a saucepan or skillet over medium-high heat, melt the butter and add the olive oil.

9. Once the butter is melted, add the onions and sauté for about 3-4 minutes, or until they become translucent and fragrant.

10. Gradually add the flour in stages, stirring continuously to prevent clumping.

11. Pour in the heavy cream (or half and half), the chicken drippings from the baking dish, and the garlic powder. Stir until the sauce thickens.

12. Return the chicken to the pan with the prepared gravy.

13. Bake for an additional 15-25 minutes, uncovered, or until the chicken reaches a minimum internal temperature of 165 degrees Fahrenheit. You can check for doneness using a meat thermometer.

Equipment

SnG Food Thermometer

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AB’s Signature Series Apron – Denim

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