Smothered Chicken
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.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- ¾cup all-purpose flour
- 1tablespoon garlic powder
- 1tablespoon onion powder
- 2teaspoons sweet paprika
- 1teaspoon ground cayenne
- Salt and pepper
- 5 ½to 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
Instructions
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.