Smothered Chicken
Braised chicken with brown gravy
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.