Southern Smothered Chicken and Rice
Southern smothered chicken: flour-dredged thighs browned in butter, simmered in a creamy onion gravy and served over rice. Serves 4.
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Ingredients
- 4 bone-in skin-on chicken thighs
- kosher salt and black pepper 1/2 teaspoon each for the chicken, 1/2 teaspoon each for the gravy
- 1/2 cup all-purpose flour for dredging; 3 tablespoons of it go into the gravy
- 2 tablespoons salted butter
- 2 tablespoons vegetable oil
- 1 medium yellow onion halved and thinly sliced
- 2 cloves garlic minced
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon paprika
- 1 3/4 cups chicken broth one 14.5-ounce can
- 1 cup whole milk
- fresh parsley for garnish, optional
- hot cooked white rice for serving
Instructions
- Season both sides of the chicken with 1/2 teaspoon each salt and pepper. Dredge it in the flour on both sides and shake off the excess. Keep the leftover flour.
- Heat the butter and oil in a large cast-iron skillet over medium-high heat until the butter melts. Brown the chicken 3 to 4 minutes on each side, then move it to a plate, leaving the drippings in the pan.
- Add the onion to the drippings and cook until softened, about 5 minutes. Add the garlic and cook 30 seconds more.
- Stir together 3 tablespoons of the leftover flour, the poultry seasoning, paprika and 1/2 teaspoon each salt and pepper. Sprinkle it over the onions and garlic and stir. Gradually add the broth and milk, stirring until the flour dissolves.
- Nestle the chicken in the gravy and bring it to a boil. Cover, reduce the heat to low and simmer about 20 minutes, until the thickest part of the chicken reaches 165°F.
- Sprinkle with parsley if you like and serve over hot rice with the pan gravy.
Notes
Refrigerate chicken and gravy within 2 hours; eat within 3 to 4 days. Reheat the gravy to a rolling boil and the chicken to 165°F.
Nutrition
Serving: 1servingCalories: 502kcalCarbohydrates: 18.9gProtein: 25.3gFat: 35.7gSodium: 535mgFiber: 1gSugar: 4.7g
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