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!
Servings: 4 people
Ingredients
- 2 teaspoon kosher salt
- 2 teaspoon 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 pound boneless skinless chicken thighs
- 2 teaspoon oil
- 6 tablespoon unsalted butter
- 1 yellow onion, sliced
- 6 tablespoon all-purpose flour
- 1 tablespoon chicken bouillon powder
- 4 cup chicken stock, preferably unsalted
- 6 cup cooked white rice
Instructions
- 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.
- In a small bowl, combine the kosher salt, black pepper, granulated onion, granulated garlic, lemon pepper, chili powder, and cayenne pepper.
- Rub the seasoning mixture all over the boneless, skinless chicken thighs, ensuring they're well-coated on all sides.
- 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.
- 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.
- 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.
- 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.
- Plate the smothered chicken with a generous scoop of cooked white rice and ladle extra gravy on top. Serve immediately and enjoy!
Nutrition
Serving: 1g | Calories: 80kcal