How To Make Smothered Chicken
Video Stats
Recipe Overview
Overview
Smothered chicken is a beloved Southern classic, and this recipe elevates it to new heights with a few clever techniques. The process begins with a flavorful spice rub that combines salt, pepper, garlic granules, onion granules, paprika, and celery seed. This blend not only seasons the chicken but also enhances the overall flavor of the dish.
The chicken is prepared by breaking it down into parts, which allows for even cooking and maximizes the flavor from the bones. The key to achieving a beautiful brown sear is to pat the chicken dry and use a generous amount of oil. This step is crucial as moisture can hinder the browning process.
Once the chicken is seared, the real magic happens in the gravy. Onions are caramelized in the rendered bacon fat, creating a rich base for the sauce. Adding garlic and a splash of dry Chardonnay brings depth to the flavor profile. The addition of flour helps thicken the gravy, ensuring it clings beautifully to the chicken.
After simmering the chicken in the gravy, a touch of heavy cream and fresh thyme is added for richness and aroma. This dish is best served with creamy mashed potatoes or rice, making it a comforting meal that is sure to impress family and friends. The combination of spices, tender chicken, and savory gravy creates a dish that is truly a winner.
Recipe Details
Steps & Tips
Combine salt, black pepper, garlic granules, onion granules, paprika, and celery seed in a small bowl.
Tip: Taste the spice blend to ensure it's delicious.
Break down a whole roasting chicken into parts.
Give the chicken parts a quick rinse.
Pat the chicken dry on all sides with a paper towel.
Tip: Pat the chicken dry to achieve a beautiful brown sear.
Rub the chicken down with avocado or olive oil.
Coat the chicken with the spice blend, rubbing it in.
Tip: Avoid using flour for dredging to keep the skin crispy.
Thinly slice six strips of smoked bacon.
Cook the bacon in a pan over low medium heat until crispy.
Remove the crispy bacon from the pan and set aside.
Place the chicken skin-side down in the pan with bacon fat and cook for 4 to 6 minutes.
Flip the chicken and continue cooking for another 4 to 6 minutes.
Slice two large yellow onions into half-inch thick rings.
Thinly slice five garlic cloves.
Add the sliced onions to the pan and reduce heat to low medium.
Occasionally stir the onions for a total of 20 minutes.
Tip: Caramelizing onions for 20 minutes enhances their flavor.
Add the sliced garlic to the onions and cook until fragrant.
Pour in one cup of dry Chardonnay wine.
Scrape the bottom of the pan to remove stuck bits.
Tip: Reduce the wine to concentrate the flavor before adding other ingredients.
Stir in three tablespoons of all-purpose flour.
Tip: Cook the roux just enough to avoid a blond or dark color for a perfect gravy.
Add four cups of chicken stock to the mixture.
Bring the mixture to a gentle boil.
Tip: Simmer the chicken uncovered to keep the skin crispy.
Return the chicken to the gravy, including any juices from the plate.
Simmer the chicken in the gravy over low to medium heat for 20 minutes.
Stir in heavy whipping cream and fresh thyme leaves.
Tip: Finish the sauce with heavy cream and fresh thyme for added richness.
Serve the chicken in the caramelized onion gravy.
Finish the dish with chives.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Smothered chicken is a traditional Southern dish known for its rich and savory gravy.
- •Using a whole chicken is more economical than buying individual parts.
- •Cooking onions slowly enhances their sweetness and flavor, making them a key ingredient in the gravy.
- •Adding white wine to the sauce helps to balance the flavors and adds acidity.
