Smothered Chicken

By Farideh Sadeghin

Updated August 21, 2024

  • Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
4(978)
Comments
Read comments

This easy, beloved one-pan meal is true Southern comfort food. Though smothered chicken often includes bacon, celery or bell pepper, this recipe strips it to its essence, relying more upon onion and scallions. The classic cooking technique of smothering has its roots in West African, French and Creole culinary traditions and, at its core, is a simple stovetop braise. Serve this dish with steamed rice or mashed potatoes, plus a side of collard greens or green beans.

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Ingredients

Yield:4 servings

  • ¾ cup all-purpose flour

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 2 teaspoons sweet paprika

  • 1 teaspoon ground cayenne

  • Salt and pepper

  • 1½ to 2 pounds bone-in, skin-on chicken thighs and legs (about 2 of each)

  • 2 tablespoons vegetable oil

  • 4 tablespoons unsalted butter

  • 1 medium yellow onion, diced

  • 1 bunch scallions, thinly sliced

  • 3 garlic cloves, minced

  • 2 cups chicken stock

  • Steamed rice or mashed potatoes, to serve

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

33 grams carbs; 229 milligrams cholesterol; 776 calories; 23 grams monosaturated fat; 9 grams polyunsaturated fat; 17 grams saturated fat; 54 grams fat; 3 grams fiber; 996 milligrams sodium; 40 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Mix the flour, garlic powder, onion powder, paprika, cayenne and 2 teaspoons salt together in a shallow bowl. Reserve ¼ cup of the seasoned flour, then coat the chicken in the remaining flour mixture.

  2. Step 2

    Heat the oil in a large skillet over medium-high. Add the seasoned chicken and cook, turning as needed, until browned all over, 12 to 14 minutes. Transfer the chicken to a plate and set aside.

  3. Step 3

    Melt the butter in the skillet, then add the onion and ¾ of the scallions. Season with salt, then cook until soft, 3 to 5 minutes. Stir in the garlic and cook 2 minutes more, then stir in the reserved ¼ cup of seasoned flour and stir for 2 minutes. Stir in the chicken stock until smooth, then season with salt and pepper.

  4. Step 4

    Nestle the reserved chicken into the gravy and cover. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the chicken is cooked through, about 20 minutes.

  5. Step 5

    Sprinkle with the remaining scallions and serve with steamed rice or mashed potatoes.

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Ratings

4 out of 5
978 user ratings
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Comments

Chantdon

Boneless chicken breast will lack the flavor and texture in the sauce that bone-in dark meat provides. You might also adjust how long you cook it- breast can either be cooked quick to retain moisture and texture or longer in order to soften it up after the juices are cooked out. In any case, it will be a different dish.

ScrarchCook

Will make this with 4 ounces of sautéed sliced mushrooms for added taste and texture. Add with chicken broth.

Lynn

Do all these "is this helpful?" thumbs up mean yes??

Another Lisa

This is delicious as written and has become a regular favorite in our house. In fact we rarely make another chicken dish anymore for chicken dinner even though we have some other great recipes.

Joyce's notes

I love this recipe so much; it’s always delicious! Great idea to add mushrooms.

CAAlumna

We really love this cozy comforting dish and make it regularly for Sunday dinner with rice. So satisfying. One of our "top 5" go to chicken recipes.

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