Sunday Cooking
Southern Smothered Chicken
Tender chicken blanketed in onion gravy — the kind of comfort food that demands mashed potatoes.
Chicken thighs are dredged in seasoned flour, browned until crisp, then simmered in a rich onion gravy until fork-tender. Serve over rice or mashed potatoes.
Ingredients
- 6 chicken thighs
- 1 cup all-purpose flour
- 1½ tsp seasoned salt
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ¼ cup vegetable oil
- 1 large onion, sliced
- 3 garlic cloves, minced
- 2½ cups chicken broth
- ½ cup heavy cream
- ½ tsp dried thyme
Method
- 1
Mix flour with seasoned salt, paprika, garlic powder, onion powder, and pepper. Reserve ¼ cup of the seasoned flour, then coat chicken in the remainder.
- 2
Heat oil in a deep skillet over medium-high heat. Brown chicken for 4–5 minutes per side, then remove. Reduce heat and sauté onions until softened. Add garlic for 30 seconds.
- 3
Stir the reserved flour into the pan and cook for about 1 minute. Slowly whisk in chicken broth, followed by cream and thyme. Bring to a simmer.
- 4
Return chicken to the skillet, cover, reduce heat to low, and simmer for approximately 25–30 minutes until tender and cooked through.
- 5
Serve generously covered with onion gravy.