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Southern Smothered Chicken

Tender chicken pieces slow-cooked in rich gravy with aromatic vegetables, creating the ultimate Southern comfort food experience.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: American, Southern
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 3-4 pounds chicken pieces thighs and drumsticks preferred
  • 2 cups all-purpose flour
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp cayenne pepper
  • 0.5 cup vegetable oil
For the Smothering Base
  • 2 large onions sliced
  • 3 celery stalks chopped
  • 1 large bell pepper sliced
  • 4 cloves garlic minced
  • 3 cups chicken broth
  • 2 bay leaves
  • 1 tbsp fresh thyme
  • 2 tbsp fresh parsley chopped

Equipment

  • Dutch oven or heavy skillet
  • Large mixing bowls
  • Tongs
  • Wooden spoon

Method
 

  1. Prepare the seasoned flour by combining flour, paprika, garlic powder, onion powder, dried thyme, salt, black pepper, and cayenne in a large bowl.
  2. Season and dredge chicken pieces generously with salt and pepper, then coat thoroughly in seasoned flour mixture.
  3. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
  4. Brown chicken pieces in batches for 4-5 minutes per side until deep golden brown. Remove and set aside.
  5. Reduce heat to medium, add onions and cook 5-7 minutes until golden.
  6. Add celery and bell pepper, cook 3-4 minutes. Add garlic and cook 1 minute until fragrant.
  7. Gradually add chicken broth while scraping up browned bits. Stir constantly to prevent lumps.
  8. Return chicken to pan, add bay leaves and thyme. Bring to gentle boil.
  9. Reduce heat to low, cover and simmer 45-60 minutes until chicken is tender.
  10. Adjust seasoning, remove bay leaves, and garnish with fresh parsley before serving.

Notes

Dish improves in flavor overnight. Serve over rice, mashed potatoes, or grits. Store refrigerated for up to 3 days or freeze for up to 3 months.