You can find this recipe for southern smothered chicken on I Heart Recipes.
I found this recipe on pinterest. I hate pinterest. I hate pinterest so much they don't get a link from me. Hell, they don't even get a capital letter on their name.
I hate pinterest because they're the worst gated community on the internet. In a medium of freely sharing ideas, they don't share anything. "Want to look through board of people who've collected some chicken recipes? Sure, no problem; just create an account and we can talk."
Other communities don't do this. Oh Facebook, sure; but Facebook also has a problem with false identities and wants you to verify who you are before you sign in. Problematic, but maybe not completely unreasonable. pinterest, on the other hand, is a collection of links found in other places on the internet. It's not like pinterest owns any of this content. Reddit, which also links to a lot of external content, lets you browse their whole site without an account. If you decide you want to participate, then you need to sign up. But just looking? Have at 'er.
But just so you are aware, I did succumb and create an account on pinterest for those times when I unavoidably have to go in there. It's like strapping on a radiation suit because I left my Zippo in the reactor core.
No, you cannot have my account name. No, I won't be sharing anything on my board. No pinterest. No, pinterest. Just no.
But this blog isn't about stupid sucky pinterest; it's about a chicken recipe I found there, and that I've linked to directly to save you the horror of having to deal with it.
No need to thank me.
I had these boneless, skinless chicken thighs that were looking for a recipe. It turns out most recipes with chicken thighs call for bone-in and skin-on, for what I assume is an increased fat content. Some recipes also call for a combination of pan-frying and baking, which is a problem for me because I still don't have a functioning oven (mostly due to laziness). I found several Asian-inspired recipes, but I was looking for something a little more down-home, that would include, or at least pair with, a gravy I could slather all over some mashed potatoes. After about 45 minutes of looking through chicken recipes, this one looked promising.
It was easy to make and worked well with my boneless, skinless chicken thighs. If I were doing this again -- which I probably am -- I might try it with the bone-in chicken pieces the recipe calls for (although skin-on is probably not cool for this recipe). The chicken was so tender it practically melted after simmering in the gravy for 30 minutes. I'd also increase the amount of gravy, especially if I'm pairing it with mashed potatoes again: it looked like lots, but there's just not enough. Is there ever?!
I'd cut the amount of flour back from 1-1/2 cups to one cup and increased the spice amount, but still don't feel like it was enough. Again, I don't usually cook with a lot of salt, so adding some salt might make a huge difference. Next time I'm going to look for some kind of homestyle spice blend that might work well for this: sage, anything you might put in stuffing, garlic, onion, a pepper blend, maybe a touch of cayenne pepper, etc. The recipe calls for three tablespoons of the flour mixture at the end to thicken the gravy (you actually create a roux with the gravy and the oil), and I had plenty left over even with the reduced amount of flour.
Rating: 8/10, decently delicious
Southern Smothered Chicken
Ingredients1 Pound Chicken
1/4 Cup Vegetable Oil
2 Cups Chicken Stock
1 Cup Whole Milk
2 Teaspoons Minced Garlic
1 Medium Onion, Chopped
1-1/2 Cups All-Purpose Flour
1 Teaspoon Salt
1 Teaspoon Ground Black Pepper
1 Teaspoon Celery Seed
1 Tablespoon Onion Powder
1 Teaspoon Poultry Seasoning
1 Tablespoon Garlic Powder
1 Teaspoon Smoked Paprika
- Start off by making sure that all of the chicken is nice and clean.
- Pour 1-1/2 cup flour into a large bowl, and add in seasonings: garlic powder, onion powder, salt, pepper, celery seed, poultry seasoning, and smoked paprika. Mix until well incorporated.
- Coat the chicken with the seasoned flour, and make sure you coat all surfaces.
- Reserve the seasoned flour.
- Pour 1/4 cup of vegetable oil into a large pan, then place the plan over medium heat.
- Start adding in the chicken, but be sure to not over crowd the pan ( use a pan big enough to hold all of the chicken).
- Cook the chicken until it is golden brown (DO NOT worry about cooking the chicken until done, because we will cook it some more).
- Once the chicken is nice and browned, remove it from the pan. Leave the oil in the pan.
- Toss in the onions, and cook them for about 2 minutes, then add in the garlic. Once the garlic is in the pan let it cook for an additional minute, then remove the onions and garlic from the pan.
- Add three tablespoons of the seasoned flour (the same flour that you coat the chicken with) to the pan. Stir in with the oil.
- Next pour in 2 cups of chicken broth. Whisk in while pouring in the broth. Make sure there aren't any lumps.
- Let the gravy cook for about 2 minutes (still on medium heat), then pour in 1 cup of milk into the pan.
- Let the creamy gravy cook for about 3 minutes, then start adding the chicken back into the pan, as well as the onions and garlic.
- Make sure all of the chicken is coated with the creamy gravy.
- Place a lid on the pan, then let the chicken cook for 30-35 minutes. Be sure to occasionally turn the chicken.
- Once done serve the chicken with rice or mashed potatoes.