Here’s a full recipe for Country Smothered Chicken:Ingredients:Chicken:4 bone-in, skinless chicken thighs (you can also use chicken breasts or drumsticks)Salt and pepper, to taste1/2 cup all-purpose flour (for dredging)1-2 tablespoons vegetable oil (for frying)Gravy:1 medium onion, sliced2 cloves garlic, minced2 cups chicken broth1 cup heavy cream or milk1 teaspoon dried thyme1 teaspoon paprika1/2 teaspoon cayenne pepper (optional for a bit of heat)1 tablespoon butter2 tablespoons flour (for thickening)Instructions:Prepare the Chicken:Season the chicken thighs with salt and pepper on both sides.Dredge the chicken in flour, shaking off the excess.Fry the Chicken:Heat the vegetable oil in a large skillet over medium heat.Add the chicken to the skillet and cook for about 6-7 minutes on each side until golden brown and cooked through.Remove the chicken from the skillet and set it aside on a plate.Make the Gravy:In the same skillet, add the butter and melt over medium heat.Add the sliced onions and cook for 5-6 minutes until softened and slightly caramelized.Add the garlic and cook for another minute until fragrant.Stir in 2 tablespoons of flour to make a roux and cook for 1-2 minutes, making sure it doesn’t burn.Gradually add the chicken broth while stirring to avoid lumps. Add the heavy cream or milk, thyme, paprika, and cayenne pepper (if using).Bring the gravy to a simmer and let it cook for 5-7 minutes, or until it thickens to your desired consistency.Smother the Chicken:Return the cooked chicken to the skillet, spooning some of the gravy over the top.Cover the skillet with a lid and simmer for 10-15 minutes to allow the chicken to absorb the flavors of the gravy.Serve:Serve the smothered chicken over mashed potatoes, rice, or with a side of your choice. Spoon the rich gravy over the chicken for extra flavor.Enjoy!
Country Smothered Chicken
