Updated Aug. 22, 2024
Smothered Chicken
Total Time
1 hour
Prep Time 15 minutes
Cook Time 45 minutes

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.


INGREDIENTS
Yield:
4 servings
¾ cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons sweet paprika
1 teaspoon ground cayenne
Salt and pepper
1 ½ to 2 pounds bone-in, skin-on chicken thighs and legs (about 2 of each)
2 tablespoons vegetable oil
4 tablespoons unsalted butter
1 medium yellow onion, diced
1 bunch scallions, thinly sliced
3 garlic cloves, minced
2 cups chicken stock
Steamed rice or mashed potatoes, to serve

PREPARATION

Step 1
Mix the flour, garlic powder, onion powder, paprika, cayenne and 2
teaspoons salt together in a shallow bowl. Reserve ¼ cup of the seasoned
flour, then coat the chicken in the remaining flour mixture.
Step 2
Heat the oil in a large skillet over medium-high. Add the seasoned
chicken and cook, turning as needed, until browned all over, 12 to 14
minutes. Transfer the chicken to a plate and set aside.
Step 3
Melt the butter in the skillet, then add the onion and ¾ of the
scallions. Season with salt, then cook until soft, 3 to 5 minutes. Stir
in the garlic and cook 2 minutes more, then stir in the reserved ¼ cup
of seasoned flour and stir for 2 minutes. Stir in the chicken stock
until smooth, then season with salt and pepper.
Step 4
Nestle the reserved chicken into the gravy and cover. Reduce the heat to
maintain a low simmer and cook, stirring occasionally, until the chicken
is cooked through, about 20 minutes.
Step 5
Sprinkle with the remaining scallions and serve with steamed rice or
mashed potatoes.



Source: https://cooking.nytimes.com/recipes/1025070-smothered-chicken
https://archive.ph/8yKoP
Contributed by Farideh Sadeghin
Published March 20, 2024