Smothered Chicken


Weather has been weird here in Pennsylvania recently days fluctuate from mid 80’s on day to mid 60’s the next. So the other night on one of the cooler nights we were in the mood for some good old southern comfort food. Smothered Chicken really hit the spot that night. This is one of those dishes that looks like it is a lot of work but it is very very simple to make.

Start off by prepping your veggies. Finely chop 2 onions and 2 ribs of celery. Mince 3 cloves of garlic, and mince about 2 tablespoons of fresh Parsley. IMG_0452.JPGThe main part of this dish is a simple fried chicken. Start of by making the flour dredge by taking 1/2 cup of flour and mixed it with salt, pepper and smoked paprika about 1/2 tablespoon each.  I used skin on bone in thighs, because as everyone knows the thigh is the best most flavorful part of the chicken. Pat the chicken dry with a paper towel, I like to lightly season the thighs with salt and pepper.IMG_0448.JPG

Then I run the thighs through the dredge and place them back on a plate to sit.

While the chicken sits I prep my Dutch Oven by heating about 1/4 cup of vegetable oil over medium high heat. Once the oil is good and hot I add the thighs 4 at a time to the Dutch Oven skin side down, and cook until a nice golden drown on both sides. Transfer cooked pieces to a clean plate and  continue until all chicken is cooked.

Drain off all but 2 tablespoons of the oil and return the Dutch Oven back to medium heat. Add celery and onions to the pot with salt and pepper, yes I know this is the third time you will be adding salt and pepper but with every recipe you should be seasoning every step along the way.  I mean face it we have all had a meal whether it was mad by us or someone else that was just so bland it was hard to eat.  Season, season, season. Is it possible to over season you ask? Of course it is that brings me to the other point that you should be doing while cooking. Taste! Taste everything along the way. I just don’t know how  anyone can cook and not taste the food until it is all done cooking. It makes no sense to me how else do you know if it is seasoned to your liking. Wow I kind of went of on a tanget there didn’t I. IMG_0453.JPGCook onions and celery until soft then stir in garlic, sage and 2 tablespoons of flour. Stir until veggies are coated in the flour and the garlic blooms. Keep an eye on the garlic it should just turn a light golden color if it browns it will get bitter. Before the garlic browns whisk in 2 cups of chicken broth scraping up any browned bit from the bottom of the pot. Add cooked chicken thighs back into the sauce and bring sauce to a boil, then cover and reduce hit to simmer for 30-40 minutes.  If using a thermometer, and yes you should be using one, the thighs should register at 175. IMG_0455.JPG

Remove chicken from the pot to serve I like it on a bed of white rice or garlic mashed potatoes then cover with sauce top with the minced parsley and add a side of green beans.  This will warm you up and fill you up.

So as we move into the fall and winter enjoy this southern comfort meal.


2-3 lbs bone in skin on chicken thighs

1/2 cup flour with an addition 2 tblsp set aside

1/4 cup veg oil

2 cups chicken broth

2 onions chopped fine

2 ribs of celery chopped fine

3 Cloves garlic minced

2 tblspoons minced fresh parsley

1 teaspoon dried sage



smoked paprika



2 Comments Add yours

  1. chefkreso says:

    This is such a rustic and yummy way of preparing chicken!


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