Smothered Chicken

Seasoned Chicken in Brown Gravy

Smothered is a cooking term meaning the seared chicken is simmered on the stove top slowly with seasonings and vegetables (onions, green onions and green bell peppers). It is well-seasoned chicken coated in delicious brown gravy. It is a nice complement to Baked Macaroni or Eggplant Casserole or just served over rice with a vegetable on the side.

INGREDIENTS

• 2 tablespoons vegetable oil
• 1 cup finely chopped green onions
• 1 cup finely chopped yellow onions
• 1 cup finely chopped green bell peppers
• 2 pounds chicken thighs (majority of skin removed)
• 2 Tbsp Minced Garlic
• 2 Tbsp Paul Prudhomme’s Poultry Magic Seasoning®
• 1 Tbsp Tony Chachere’s Creole Seasoning®
• ¼ cup chopped Parsley
• 2 tbsp all-purpose (Plain) flour
• Better Than Bouillon® Chicken Broth dissolved in1 cup water

PREPARATION

Sprinkle the chicken with Creole Seasoning and allow to marinate for an hour.

Heat vegetable oil in 8-quart heavy gauge pot and then place the chicken in a single layer into the pot. Cook the chicken, turning frequently, until the chicken turns thoroughly brown. Remove chicken from the pot and set aside. Repeat this cooking process with the remaining chicken.

After all the chicken has been cooked and removed from the pot, add the diced vegetables to the pot and cook until translucent and begin to caramelize. (A little chicken broth may be needed to sauté the vegetables.)  Stir in the minced garlic and cook briefly to prevent burning. Stir the vegetables as they cook and scrape the bottom of the pot.

Whisk the plain flour into a cup of cool chicken broth. Pour the chicken broth-flour slurry into the pot of vegetables and scrape bottom of pot. Then stir in the parsley. Return all the cooked chicken to the pot and baste the chicken with the gravy. Cover the pot while reducing the heat to simmer for about 20 minutes until the chicken becomes very tender

Serve with French bread to absorb the gravy.

Pairs well with white rice, macaroni & cheese (baked macaroni), or potato salad.

Print Pin

Smothered Chicken

Braised chicken with brown gravy

Course Main Course

Author Monique Olivier Getzinger

Ingredients

• 2 tbsp vegetable oil
• 2 pounds chicken thighs
• 1 cup finely chopped green onions
• 1 cup finely chopped onion
• 1 cup finely chopped bell pepper
• 2 stalks celery
• 3 cloves minced fresh garlic
• ¼ cup chopped fresh parsley
• 1 tbsp Tony Chachere's Creole seasoning®
• 1 tbsp Paul Prudhomme's Poultry Magic®
• 2 tbsp plain flour
• 1 cup chicken broth

Instructions

• Marinate the chicken in the Creole Seasoning for at least an hour.
• Heat vegetable oil in 8-quart heavy gauge pot and then place the chicken in a single layer into the pot.
• Cook the chicken, turning frequently, until the chicken turns thoroughly brown. Remove chicken from the pot and set aside.
• Repeat this cooking process with the remaining chicken.
• After all the chicken has been cooked and removed from the pot, add the diced vegetables to the pot and cook them until translucent and begin to caramelize. (A little chicken broth may be needed to sauté the vegetables.)  Stir in the minced garlic and cook briefly to prevent burning. Stir the vegetables as they cook and scrape the bottom of the pot.
• Whisk the plain flour into a cup of cool chicken broth. Pour the chicken broth-flour slurry into the pot of vegetables and scrape bottom of pot. Then stir in the parsley. Return all the cooked chicken to the pot and baste the chicken with the gravy.
• Cover the pot while reducing the heat to simmer for about 20 minutes until the chicken becomes very tender.
• Pairs well with white rice, macaroni & cheese (baked macaroni), or potato salad.

  Serve with French bread to absorb the gravy.

Enjoy Keeping It Creole⚜️

Keeping It Creole, LLC

Enjoy Keeping It Creole!