Southern Smothered Chicken
Southern Smothered Chicken is the definition of comfort food. Pan-seared, bone-in chicken is slowly simmered in a rich, creamy onion gravy until fall-off-the-bone tender. This classic soul food dish is hearty, nostalgic, and perfect for Sunday dinners.
Equipment
- Large Heavy Skillet
- Tongs
Ingredients
- 1.5–2 lbs bone-in, skin-on chicken thighs or drumsticks
- 1 ½ cups all-purpose flour
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 tsp smoked paprika
- 1 tsp poultry seasoning
- 1 tsp salt
- 1 tsp black pepper
- ¼ cup vegetable oil
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 3 Tbsp reserved seasoned flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk or heavy cream
- Worcestershire sauce, optional
Instructions
- In a large bowl, whisk together flour, garlic powder, onion powder, smoked paprika, poultry seasoning, salt, and pepper. Pat chicken dry and dredge each piece thoroughly in the seasoned flour. Reserve excess flour.
- Heat vegetable oil in a large heavy skillet over medium-high heat. Add chicken skin-side down and sear for 5–7 minutes per side until deeply golden. Remove chicken to a plate; do not clean the skillet.
- Add sliced onions to the skillet and cook for 3–5 minutes until softened and lightly caramelized. Stir in garlic and cook for 1 minute until fragrant.
- Sprinkle 3 tablespoons of reserved seasoned flour over the onions. Stir constantly for about 2 minutes to cook out the raw flour taste, forming a thick paste.
- Slowly whisk in the chicken broth, scraping up the browned bits from the pan. Whisk in the milk (and Worcestershire if using). Simmer for 2–3 minutes until the gravy thickens.
- Return the chicken to the skillet, nestling it into the gravy. Reduce heat to low, cover, and simmer for 30–35 minutes, turning occasionally, until the chicken is tender and cooked through.
Notes
The seasoned flour used to dredge the chicken forms the base of the gravy, capturing all the savory pan drippings for maximum flavor.