Smothered Chicken
Updated Aug. 22, 2024
- Total Time
- 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup all-purpose flour
- 1tablespoon garlic powder
- 1tablespoon onion powder
- 2teaspoons sweet paprika
- 1teaspoon ground cayenne
- Salt and pepper
- 1½ to 2 pounds bone-in, skin-on chicken thighs and legs (about 2 of each)
- 2tablespoons vegetable oil
- 4tablespoons unsalted butter
- 1medium yellow onion, diced
- 1bunch scallions, thinly sliced
- 3garlic cloves, minced
- 2cups chicken stock
- Steamed rice or mashed potatoes, to serve
Nutritional analysis per serving (4 servings)
776 calories; 54 grams fat; 17 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 9 grams polyunsaturated fat; 33 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 40 grams protein; 996 milligrams sodium
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
- 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.
- 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.
- 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.
- 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.
- Step 5
Sprinkle with the remaining scallions and serve with steamed rice or mashed potatoes.
Private Notes
Comments
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.
Will make this with 4 ounces of sautéed sliced mushrooms for added taste and texture. Add with chicken broth.
Do all these "is this helpful?" thumbs up mean yes??
This was wonderful. I found the flour amount for dusting thighs a bit too much and I wasted some. I didn't have quite two cups of broth so used about 1/4 cup of milk to make the 2 cups. Again, there will be a lot of gravy wasted. I will make again, however with a bit of adjustment.
I'm a New Orleanian, though I've lived all over the world. I've now made this several times and found it to be delicious and very true to classic Southern home cooking. Last time I made it, I didn't have scallions but I did have celery, so I sautéed that with the onions in step 3. It was marvelous! For those who might like to try the variation, proceed with confidence :)
I combined this with details from other NYT smothered chicken versions and added sliced mushrooms and pearl onions (frozen ones) and a splash of cream. Rather than doing it all on the stovetop, I moved it to a 300 degree oven for about 40 minutes. Fabulous!