Smothered Chicken
Recipe from Farideh Sadeghin

This easy, beloved one-pan meal is true Southern comfort food.  Though
smothered chicken often includes bacon, celery or bell pepper, this
recipe strips it to its essence, relying more upon onion and scallions.
The classic cooking technique of smothering has its roots in West
African, French, and Creole culinary traditions and, at its core, is a
simple stovetop braise.  Serve this dish with steamed rice or mashed
potatoes, plus a side of collard greens or green beans.

Prep Time 15 mins.
Cook Time 45 mins.
Total Time 1 hr.

Yield: 4 servings

Ingredients:

¾ cup (90 g) flour
1 Tbsp. (9 g) garlic powder
1 Tbsp. (9 g) onion powder
2 tsp. (5 g) sweet paprika
1 tsp. (2.3 g) ground cayenne
Salt and pepper
1 ½ to 2 lb. (0.7-0.9 kg.) bone-in, skin-on chicken thighs and legs (about 2 of each)
2 Tbsp. (30 mL) vegetable oil
4 Tbsp. (57 g) unsalted butter
1 medium yellow onion, diced
1 bunch scallions, thinly sliced
3 garlic cloves, minced
2 cups (475 mL) chicken stock
Steamed rice or mashed potatoes, to serve

Preparation:

Mix flour, garlic powder, onion powder, paprika, cayenne and 2
tsp. (12 g) salt together in a shallow bowl.  Reserve ¼ cup (30 g)
of the seasoned flour, then coat the chicken in the remaining flour
mixture.

Heat the oil in a large skillet over medium-high.  Add the seasoned
chicken and cook, turning as needed, until browned all over, 12-14
mins.  Transfer the chicken to a plate and set aside.

Melt the butter in the skillet, then add the onion and ¾ of the
scallions.  Season with salt, then cook until soft, 3-5 mins.  Stir
in the garlic and cook 2 mins. more, then stir in the reserved ¼ cup
of seasoned flour, and stir for 2 mins.  Stir in the chicken stock
until smooth, then season with salt and pepper.

Nestle the reserved chicken into the gravy, and cover.  Reduce heat, to
maintain a low simmer, and cook, stirring occasionally, until the chicken
is cooked through, about 20 mins.

Sprinkle with the remaining scallions, and serve with steamed rice or
mashed potatoes.



https://cooking.nytimes.com/recipes/1025070-smothered-chicken
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