Southern Smothered Chicken
About the recipe
A staple of lunch counters and eateries throughout the South, smothered chicken is pan-fried and served drenched in a light onion gravy. Most gravies suffer from a lack of acidity or depth, so we’ve added a small amount of barbecue sauce to our pan gravy. While not traditional, the sweetness, acidity, and sharpness helps bring the onion gravy to life. Feel free to omit it if desired.
Hands On Time: 45 minutes
Total Time: 45 minutes
1 cup all-purpose flour
2 teaspoons paprika
1 teaspoon cayenne
2 tablespoons vegetable oil
4 boneless, skinless chicken thighs
1 large yellow onion, halved and thinly sliced
4 cloves garlic, minced
1 1/2 cups chicken broth
2 tablespoons barbecue sauce (optional)
3 tablespoons chopped Italian parsley
In a medium bowl, whisk together the flour, 2 teaspoons of salt, the paprika and the cayenne.
Heat the oil a large cast iron skillet over medium heat. While the skillet is heating, season the chicken with salt. Dredge the chicken in the flour mixture, tap off any excess, then add to the skillet. Cook until golden brown on each side, 6 to 8 minutes per side. Transfer to a plate.
Add the onion to the skillet and cook, stirring frequently, until softened, 6 to 8 minutes. Add the garlic and cook, stirring, until aromatic, about 1 minute. Gradually whisk in the chicken broth, bring to a simmer, and cook, stirring occasionally, until the sauce has thickened enough to lightly coat the back of a spoon. Stir in the barbecue sauce and continue to simmer for about 5 minutes. Remove from the heat and add the parsley. Return the chicken to the pan and let sit for 3 to 5 minutes to allow the flavors to come together. Serve hot.