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Southern Smothered Chicken

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Southern Smothered Chicken is a classic comfort food dish from the South. This hearty recipe features seasoned chicken pieces that are pan-fried until golden, then smothered in a rich, flavorful gravy made with onions, garlic, and spices. The result is tender, juicy chicken with a creamy, savory sauce that’s perfect when served with mashed potatoes, rice, or biscuits. It’s a delicious and filling meal that embodies the essence of Southern cooking.

Ingredients

Scale

For the Chicken:

  • 4 bone-in, skinless chicken thighs or breasts
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper (optional)
  • 2 tbsp vegetable oil (for frying)

For the Gravy:

  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 1/2 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp Worcestershire sauce
  • 1 tbsp all-purpose flour (to thicken the gravy)
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  • Prepare the Chicken:
    • In a shallow bowl, combine the flour, salt, pepper, paprika, garlic powder, onion powder, thyme, and cayenne pepper (if using).
    • Dredge the chicken pieces in the seasoned flour mixture, coating them evenly. Shake off any excess flour.
  • Fry the Chicken:
    • In a large skillet, heat the vegetable oil over medium-high heat.
    • Once the oil is hot, add the chicken pieces and cook for about 4–5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  • Make the Gravy:
    • In the same skillet, add the sliced onions and cook over medium heat for 5–7 minutes until softened and caramelized.
    • Add the minced garlic and cook for an additional 1 minute, until fragrant.
    • Stir in 1 tablespoon of flour and cook for 2 minutes to make a roux.
    • Gradually add the chicken broth, stirring to combine, and cook for 2–3 minutes until the gravy begins to thicken.
    • Stir in the heavy cream and Worcestershire sauce. Simmer for 5–7 minutes, until the gravy is creamy and smooth. Season with salt and pepper to taste.
  • Smother the Chicken:
    • Return the fried chicken to the skillet, spooning the gravy over the top.
    • Cover and let it simmer for 10–15 minutes, allowing the chicken to soak in the flavors of the gravy.
  • Serve:
    • Garnish with freshly chopped parsley. Serve the smothered chicken with mashed potatoes, rice, or biscuits, and enjoy!

Notes

  • For a spicier version, you can add a pinch of hot sauce or more cayenne pepper to the gravy.
  • If you prefer boneless, skinless chicken, you can use chicken breasts or thighs, but adjust the cooking time accordingly.
  • To make the dish lighter, you can substitute the heavy cream with half-and-half or a mixture of milk and chicken broth.

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Find it online: https://masonrecipes.com/southern-smothered-chicken/