This Southern classic features tender, bone-in chicken pieces slow-cooked in a savory, onion-based gravy, bringing comfort to the dinner table. Perfect for a hearty meal, it pairs beautifully with rice, mashed potatoes, or other Southern sides. Here’s how to make it:
Ingredients:
- 1 whole chicken, cut into pieces (bone-in, skin-on)
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional, for heat)
- 2 cups chicken broth
- ½ cup all-purpose flour (for gravy thickening)
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Chicken:
- Pat the chicken pieces dry with paper towels. Season both sides generously with salt, pepper, and paprika.
- Brown the Chicken:
- In a large, heavy skillet (cast iron works great), heat vegetable oil over medium-high heat. Add the chicken pieces, skin side down, and cook until well-browned, about 4-5 minutes per side. If necessary, work in batches to avoid crowding the pan. Remove the browned chicken and set aside.
- Cook the Onions:
- In the same skillet, add the sliced onions to the remaining oil and chicken drippings. Cook, stirring frequently, until the onions become soft and caramelized, about 8-10 minutes.
- Make the Gravy:
- Sprinkle flour over the caramelized onions, stirring constantly to combine and cook out the raw flour taste (about 1-2 minutes). Slowly pour in the chicken broth while stirring to prevent lumps. Continue to cook until the gravy thickens slightly.
- Smother the Chicken:
- Return the browned chicken pieces to the skillet, nestling them into the onion gravy. Lower the heat to a simmer, cover the skillet, and cook for 35-45 minutes, or until the chicken is cooked through and tender.
- Serve:
- Once done, garnish with fresh parsley. Serve the smothered chicken over rice, mashed potatoes, or with your favorite Southern sides like collard greens or cornbread.
This dish is the epitome of Southern comfort food—rich, savory, and satisfying. Craig Claiborne’s Smothered Chicken will leave everyone asking for seconds!