Ah, smothered chicken—classic Southern comfort food! 🍗 It’s all about tender chicken cooked in a rich, savory gravy. Here’s a full breakdown:
Ingredients (2–4 servings)
For the chicken:
- 4 bone-in, skin-on chicken thighs or breasts
- Salt and pepper, to taste
- 1–2 tbsp oil (vegetable or olive)
For the gravy:
- 2–3 tbsp butter
- 2–3 tbsp all-purpose flour
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1–2 cups chicken broth
- ½ cup milk or cream (optional for creamier gravy)
- Salt, pepper, and optional herbs (thyme, parsley)
Instructions
1. Brown the chicken:
- Season chicken with salt and pepper.
- Heat oil in a skillet over medium-high heat.
- Brown chicken 4–5 mins per side. Remove and set aside.
2. Make the gravy:
- In the same skillet, melt butter. Add onions and garlic, sauté until soft.
- Stir in flour to make a roux, cook 1–2 mins until lightly golden.
- Gradually whisk in chicken broth (and milk if using) until smooth.
- Simmer 3–5 mins until thickened. Season with salt, pepper, and herbs.
3. Smother the chicken:
- Return chicken to the skillet, cover with gravy.
- Reduce heat to low, cover, and simmer 25–30 mins until chicken is fully cooked and tender.
4. Serve:
- Spoon extra gravy over the chicken.
- Serve with mashed potatoes, rice, or biscuits to soak up the sauce.
💡 Tips for maximum flavor:
- Marinate chicken in a bit of buttermilk or garlic powder beforehand for extra tenderness.
- Add mushrooms or bell peppers to the gravy for variation.
If you want, I can give a slow cooker version of smothered chicken, which makes it even more tender and hands-off—perfect for busy days.
Do you want me to do that?
