Southern Chicken in Gravy
Servings 4 people
Southern Smothered Chicken and Gravy have tender chicken thighs and drumsticks that have been seasoned and then cooked in gravy with onions! Prep this recipe in just 10 minutes for a flavorful dinner that the whole family will devour!
Ingredients
Chicken
- 2 pounds chicken thighs and/or drumsticks above five pieces
- 1⅓ cups all-purpose flour
- 1 Tablespoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon poultry seasoning
- 1 teaspoon paprika
Gravy
- ⅔ cup vegetable oil
- 1 large onion diced
- 1 teaspoon chicken bouillon or 1 cube
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 cups chicken broth
- 1 cup whole milk
- fresh parsley optional garnish
Instructions
- In a large bowl, whisk together the flour, onion powder, garlic powder, salt, pepper, poultry seasoning, and paprika. Remove 3 Tablespoons of the seasoned flour from the bowl and reserve this for later.1⅓ cups all-purpose flour, 1 Tablespoon onion powder, 2 teaspoons garlic powder, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon poultry seasoning, 1 teaspoon paprika
- Completely dredge each piece of chicken in the flour mixture.2 pounds chicken thighs and/or drumsticks
- Add vegetable oil to a large deep skillet, preferably cast iron over medium heat. Add the coated pieces of chicken. Make sure not to crowd your chicken and cook in batches, if needed.⅔ cup vegetable oil
- Fry the chicken until it is browned on all sides. Once browned, transfer the chicken to a wire rack over a baking sheet and leave the oil in the pan.
- Next, add the onion to the pan and fry it until golden, about 5 minutes.1 large onion
- Whisk the reserved 3 Tablespoons of seasoned flour into the oil. Then whisk in the chicken bouillon, salt, pepper, garlic powder, and chicken broth. Cook for 2 to 3 minutes. Whisk frequently to make sure there are no lumps aside from the onions.1 teaspoon chicken bouillon, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, 2 cups chicken broth
- Next, whisk in the milk, again making sure there are no lumps. Bring this mixture to a boil and allow it to cook for another 2 to 3 minutes, stirring constantly.1 cup whole milk
- Add the chicken back to the pan. Make sure that it is coated with gravy. Be sure the heat is medium. Cover the pan and allow it to cook for 30 minutes more, turning the chicken occasionally, until it reaches an internal temperature of 165°F.
- Garnish with parsley and serve.fresh parsley
Notes
- How Do I Store Leftover Smothered Chicken? Store them in the refrigerator in an airtight container and eat them within 3 days. You could also place the leftovers in the freezer to store for up to 3 months.
- I Like Fried Chicken With The Skin On – Can I Do That With This Recipe? Since the chicken is cooked in liquid after being browned the skin texture goes soft. For that reason, I personally prefer this recipe without the skin.
- What Can I Use If I Don’t Have Any Chicken Broth? You can swap it out for chicken stock or vegetable stock. Another option would be to take two cups of water and add one teaspoon of bullion powder for each cup of water.
- Can I Leave Out The Poultry Seasoning? Yes, that should be fine to do since it’s such a small amount that’s used. If you’d like you could use 1/2 teaspoon of dried sage and 1/2 teaspoon of dried thyme instead.
Nutrition
Calories: 647kcal | Carbohydrates: 43g | Protein: 39g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 195mg | Sodium: 1778mg | Potassium: 727mg | Fiber: 3g | Sugar: 5g | Vitamin A: 517IU | Vitamin C: 11mg | Calcium: 124mg | Iron: 4mg
Find it online: www.sugarandsoul.co/smothered-chicken-and-gravy/