Smothered Chicken
Learn how to make classic smothered chicken with crispy skin and rich gravy. This Southern comfort food recipe feeds the whole family perfectly.
Equipment
- paper towels
- shallow dish
- large bowl
- whisk
- measuring cups
- measuring spoons
- plate
- large, heavy-bottomed skillet or Dutch oven
- knife
- cutting board
- instant-read thermometer
Ingredients
Chicken and Seasoning
- 2.5 pounds bone-in, skin-on chicken pieces such as thighs and drumsticks
- 1 tsp kosher salt plus more to taste
- 1/2 tsp black pepper freshly ground, plus more to taste
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper optional
- 1/2 cup all-purpose flour divided
- 1/4 cup vegetable oil or other high-smoke point oil
Gravy and Aromatics
- 4 tbsp unsalted butter
- 1 medium yellow onion finely chopped
- 1 stalk celery chopped
- 1/2 medium green bell pepper finely chopped
- 3 cups low sodium chicken broth
- 2 tbsp fresh parsley finely chopped, for garnish
Instructions
- Pat the chicken pieces very dry with paper towels. In a shallow dish or large bowl, whisk together 1/4 cup of the all-purpose flour, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of paprika, and the 1/4 teaspoon of cayenne pepper, if using. Dredge each chicken piece in the flour mixture, ensuring it's evenly coated, then shake off any excess. Set the dredged chicken aside on a plate.
- Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering. Carefully add the chicken pieces, skin-side down, in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 5 to 7 minutes per side, turning once, until the chicken is deeply golden brown and crispy. The chicken will not be cooked through at this point. Remove the browned chicken to a clean plate and set aside. Pour off all but 1 tablespoon of the oil from the skillet.
- Reduce the heat to medium. Add the 4 tablespoons of unsalted butter to the skillet, allowing it to melt. Add the finely chopped yellow onion, celery stalk, and green bell pepper to the pan. Cook, stirring occasionally, for 6 to 8 minutes, or until the vegetables have softened and the onion is translucent.
- Sprinkle the remaining 1/4 cup of all-purpose flour over the softened vegetables. Cook, stirring constantly, for 2 to 3 minutes, creating a light brown roux. This helps to cook out the raw flour taste and will thicken your gravy.
- Gradually whisk in the 3 cups of low sodium chicken broth, a little at a time, incorporating it fully before adding more. Continue whisking until the gravy is smooth and lump-free. Bring the gravy to a gentle simmer, stirring constantly, then season it with additional salt and black pepper to taste. The gravy should start to thicken to a coating consistency.
- Return the browned chicken pieces to the skillet, nestling them into the simmering gravy. Ensure the chicken is mostly submerged. Reduce the heat to low, cover the skillet, and simmer for 30 to 35 minutes, or until the chicken is cooked through, tender, and easily pulls away from the bone. An instant-read thermometer inserted into the thickest part of the chicken (avoiding the bone) should register 165 degrees Fahrenheit.
- Remove the skillet from the heat. Carefully transfer the chicken pieces to serving plates. Taste the gravy and adjust seasonings one last time if needed. Spoon the rich gravy generously over the chicken. Garnish with the 2 tablespoons of finely chopped fresh parsley before serving.
Notes
For a richer flavor, you can substitute some of the chicken broth with buttermilk. Let the chicken rest after browning for crispier skin.