Southern Smothered Chicken

Ingredients

• 4bone-in, skin-on chicken thighs (or split breasts)
• 3/4 cupall-purpose flour, divided
• 1 tspsalt
• 1/2 tspblack pepper
• 1/2 tsppaprika
• 1/4 tspcayenne pepper
• 3 tbspvegetable oil
• 1onion, thinly sliced
• 1green bell pepper, thinly sliced (optional)
• 2 clovesgarlic, minced
• 2 1/2 cupschicken broth
• 1 tbspbutter

Nutrition / serving

No nutrition data for this recipe — tap Nutrition in Ask Chef AI above for an estimate.

Method

1. 1

   Season chicken with salt, pepper, paprika, and cayenne. Dredge in 1/2 cup flour, shaking off excess.

2. 2

   Heat oil in a large skillet over medium-high heat; brown chicken skin-side down first, about 5 minutes per side, until deeply golden. Remove and set aside.

   ⏱Start 5:00
3. 3

   Add onion (and bell pepper if using) to the drippings; cook 8 minutes, until softened and golden.

   ⏱Start 8:00
4. 4

   Add garlic and cook 1 minute, then sprinkle in the remaining 1/4 cup flour, stirring to coat the vegetables and cook out the raw flour taste, 1-2 minutes.

   ⏱Start 1:00⏱Start 1:00
5. 5

   Whisk in the chicken broth gradually, scraping up browned bits; bring to a simmer until the gravy thickens slightly.

6. 6

   Nestle the chicken back into the skillet, spooning gravy over the top; cover and simmer on low 30 minutes, until the chicken is very tender and cooked through to 165°F.

   ⏱Start 30:00
7. 7

   Stir in butter for shine and adjust seasoning.

8. 8

   Serve chicken smothered in onion gravy over rice or with biscuits.