Chicken Smothered in Onion Gravy
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Another comfort food recipe. This southern staple is a filling, stick to your ribs recipe that transforms a cheap cut of meat into a delicious family meal. The chicken is fall off the bone tender and juicy and full of flavor. Serve over rice or mashed potatoes with your favorite veggie for a complete meal.
Chicken Smothered in Onion Gravy
Category
Southern Cooking
Prep Time
45 minutes
Cook Time
1 hour, 30 minutes
Total Time
2 hours, 15 minutes
Ingredients
- 6-8 Bone-in Chicken Thighs or 4 Chicken Hind Quarters
- 1-2 Tbsp of Creole seasoning (from the recipe here, or use Tony Chachere from the store)
- 1 cup all-purpose flour
- Oil for frying (I prefer a neutral flavored oil for this).
- 1 small onion
- 2 garlic cloves
- ½ tsp crushed red pepper
- 2 cups chicken broth
- ½ cup heavy cream or whole milk
- 2 Tbsp butter
- Parsley for garnish
Instructions
- Season the chicken with the Creole seasoning on both sides.
- Add ½ to 1 Tbsp of the Creole seasoning to the flour and mix through.
- Coat the chicken pieces thoroughly with the flour mix, and shake off any excess.
- Preheat a skillet with a good amount of oil.
- Fry half of the chicken skin side down for 5 minutes in the covered skillet, then flip and fry another 5 minutes in the covered skillet. Remove and then fry the rest of the chicken.
- When the chicken is done, add the onions to the skillet to brown for 4 minutes.
- Add the garlic and the crushed red pepper and cook for an additional minute.
- Add the butter to melt, and then add 2-3 Tbsp of the leftover seasoned flour and cook until there is no white, stirring continuously.
- Add the chicken broth slowly, stirring the whole time, until everything is mixed evenly.
- Add the heavy cream slowly, stirring the whole time, until everything is mixed evenly.
- Add some of the gravy to the bottom of a baking dish, and place the chicken in the dish.
- Pour the rest of the gravy over the top of the chicken, cover and cook in a 425 degree oven for 1 hour.
- Sprinkle with parsley and serve the chicken and gravy over cooked rice.