Smothered Chicken and Gravy: A Southern Comfort Classic

Today, I’m bringing you a recipe that’ll have you smacking your lips and coming back for seconds and thirds. We’re talking about Smothered Chicken and Gravy – a true Southern classic that’s packed with flavor and comfort. This dish is perfect for family gatherings, weeknight dinners, or anytime you want a hearty, soul-warming meal. So, grab your apron and let’s get to cooking!

Smothered Chicken and Gravy isn’t just a meal; it’s an experience. The tender, juicy chicken thighs are seasoned to perfection, browned to a beautiful golden color, and then simmered in a rich, savory gravy. This dish is the epitome of comfort food, and once you take your first bite, you’ll understand why it’s a favorite in Southern kitchens. It’s the kind of dish that brings people together, creating memories around the dinner table. Plus, it’s versatile, easy to make, and downright delicious.

Ingredients

For the Chicken

• 2 teaspoons kosher salt
• 2 teaspoons coarse 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 boneless skinless chicken thighs
• 2 teaspoons neutral oil

For the Gravy

• 6 tablespoons unsalted butter
• 1 yellow onion, sliced
• 6 tablespoons all-purpose flour
• 1 tablespoon chicken bouillon powder
• 4 cups chicken stock, preferably unsalted

For Serving

• 6 cups cooked white rice

Step-by-Step Guide to Preparing Smothered Chicken and Gravy

• Heat the Dutch Oven: Start by heating a large Dutch oven over medium-high heat. If you don’t have a Dutch oven, a cast iron skillet works just as well.
• Mix the Seasonings: In a small bowl, combine the kosher salt, black pepper, granulated onion, granulated garlic, lemon pepper, chili powder, and cayenne pepper.
• Season the Chicken: Rub the seasoning mixture all over the boneless, skinless chicken thighs, ensuring they’re well-coated on all sides.

• Brown the Chicken: Add the neutral oil to the preheated Dutch oven. Place the chicken thighs in the pot and brown them on both sides, about 6 minutes total. Once browned, remove the chicken and set it aside.

• Sauté the Onions: In the same Dutch oven, add the unsalted butter and sliced onions. Stir with a wooden spoon or spatula, scraping up any browned bits from the bottom. Sauté the onions until they’re soft and translucent, about 5 to 7 minutes.

• Make the Gravy: Gradually sprinkle in the flour and chicken bouillon powder, stirring continuously until the mixture is well-blended with the onions and butter. Slowly add the chicken stock, whisking vigorously to create a smooth gravy. Taste and adjust seasoning if necessary.

• Simmer the Chicken: Return the browned chicken thighs to the Dutch oven, nestling them into the gravy. Bring the gravy to a low boil, then reduce the heat to low. Cover the pot and simmer the chicken in the gravy for 25-30 minutes, stirring occasionally, until the chicken is tender and cooked through.

• Serve: Plate the smothered chicken with a generous scoop of cooked white rice and ladle extra gravy on top. Serve immediately and enjoy!

Expert Tips and Tricks

• Use Fresh Ingredients: Fresh spices and high-quality chicken stock will make a noticeable difference in flavor.
• Brown Well: Don’t rush the browning process; it adds depth to the dish.
• Taste and Adjust: Always taste your gravy and adjust the seasoning as needed.
• Low and Slow: Simmering on low heat ensures tender chicken and flavorful gravy.
• Resting Time: Let the chicken rest for a few minutes before serving to let the flavors meld.

Variations

1. Spicy Kick: Add more cayenne pepper or a dash of hot sauce for extra heat.
2. Herb Infusion: Add fresh herbs like thyme or rosemary to the gravy.
3. Creamy Gravy: Stir in a splash of heavy cream for a richer gravy.
4. Mushroom Gravy: Add sliced mushrooms to the onions for a hearty twist.
5. Garlic Lovers: Increase the amount of granulated garlic or add fresh minced garlic.
6. Smoked Flavor: Use smoked paprika instead of chili powder for a smoky flavor.
7. Wine Reduction: Replace a cup of chicken stock with white wine for a sophisticated touch.
8. Vegetable Medley: Add diced carrots and celery for extra texture and flavor.
9. Cheesy Delight: Sprinkle some grated cheese over the top before serving.
10. Healthy Swap: Use chicken breast instead of thighs for a leaner option.

What to Serve with Smothered Chicken and Gravy

1. Mashed Potatoes: Perfect for soaking up the gravy.
2. Steamed Vegetables: A healthy side to balance the meal.
3. Buttermilk Biscuits: Ideal for sopping up every drop of gravy.
4. Collard Greens: A Southern classic that pairs perfectly.
5. Cornbread: Adds a sweet, crumbly texture.
6. Green Beans: Simple and delicious.
7. Mac and Cheese: For an extra indulgent meal.
8. Coleslaw: Adds a crunchy, refreshing contrast.
9. Roasted Brussels Sprouts: A flavorful, nutritious side.
10. Fried Okra: Another Southern favorite.

Storage Tips

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: You can freeze the smothered chicken and gravy in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat in a saucepan over low heat, adding a bit of water or chicken stock to thin the gravy if necessary.

Serving for Family Gatherings

For family gatherings, it’s best to plan on about 1/2 pound of chicken per person. A single recipe (3 pounds of chicken thighs) should comfortably serve 6 people. If you’re serving a larger crowd, simply double or triple the recipe as needed.

Make-Ahead Tips

You can prepare the chicken and gravy up to 2 days in advance. After cooking, let it cool completely, then store it in the refrigerator. When you’re ready to serve, reheat it gently on the stovetop, adding a bit of chicken stock to loosen the gravy if it has thickened too much.

Smothered Chicken and Gravy: A Southern Comfort Classic

Author: AB Courses:Uncategorized

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:300 kcal Best Season:Summer

Ingredients

• 2 teaspoons kosher salt
• 2 teaspoons coarse 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 boneless skinless chicken thighs
• 2 teaspoon oil
• 6 tablespoons unsalted butter
• 1 yellow onion, sliced
• 6 tablespoons all-purpose flour
• 1 tablespoon chicken bouillon powder
• 4 cups chicken stock, preferably unsalted
• 6 cups cooked white rice

Instructions

1. Start by heating a large Dutch oven over medium-high heat. If you don’t have a Dutch oven, a cast iron skillet works just as well.
2. In a small bowl, combine the kosher salt, black pepper, granulated onion, granulated garlic, lemon pepper, chili powder, and cayenne pepper.
3. Rub the seasoning mixture all over the boneless, skinless chicken thighs, ensuring they’re well-coated on all sides.
4. Add the neutral oil to the preheated Dutch oven. Place the chicken thighs in the pot and brown them on both sides, about 6 minutes total. Once browned, remove the chicken and set it aside.
5. In the same Dutch oven, add the unsalted butter and sliced onions. Stir with a wooden spoon or spatula, scraping up any browned bits from the bottom. Sauté the onions until they’re soft and translucent, about 5 to 7 minutes.
6. Gradually sprinkle in the flour and chicken bouillon powder, stirring continuously until the mixture is well-blended with the onions and butter. Slowly add the chicken stock, whisking vigorously to create a smooth gravy. Taste and adjust seasoning if necessary.
7. Return the browned chicken thighs to the Dutch oven, nestling them into the gravy. Bring the gravy to a low boil, then reduce the heat to low. Cover the pot and simmer the chicken in the gravy for 25-30 minutes, stirring occasionally, until the chicken is tender and cooked through.
8. Plate the smothered chicken with a generous scoop of cooked white rice and ladle extra gravy on top. Serve immediately and enjoy!

Video

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