Smothered Chicken In Onion Gravy

 

 If this isn’t country cooking, I don’t know what is. Having a Mom born in Kentucky and raised in Tennessee, I grew up on recipes like this. Smothered Chicken is one of those recipes when you really need comfort food.  Tender, juicy fried chicken shallow braised in a creamy onion gravy all made on the stovetop. It has comfort food written all over it.

Smothered Chicken In Onion Gravy

2 lbs. boneless chicken thighs, skin on

½ cup all-Purpose flour for dredging

2 teaspoons garlic powder

1 teaspoon salt

½ teaspoon Pepper

Onion Gravy

1 large onion, sliced

4 tablespoons butter

4 tablespoons flour

1 teaspoon salt

½ teaspoon Pepper

1 cup chicken broth, more or less if needed

1 cup half and half or heavy cream

Melt 3 tablespoons of olive oil and two tablespoons of butter in a heavy skillet over medium high heat. 

Mix together the ½ cup of flour, garlic powder, salt and pepper in a shallow bowl or dish.

Pat the chicken thighs dry with paper towels and dredge the chicken on each side into the seasoned flour until coated. Shake off any excess flour.

 

 

 

 

 

 

 

 

 

 

 

 

Once the butter and oil are melted, add the flour coated chicken and fry for 4-5 minutes per side until golden brown.

Remove the chicken to paper towel lined bowl or plate and set aside. 

 

 

 

 

 

 

 

 

 

 

 

 

Add your onions to the same skillet and sauté over medium heat for 20 minutes or until onions are tender and caramelized.  Remove cooked onions from skillet to a plate and set aside.

 

 

 

 

 

 

 

 

 

 

 

Next make your gravy.

Add the 4 tablespoons of butter to the same skillet and allow it to melt. Sprinkle 4 tablespoons of flour to the pan and whisk until the butter and flour are well combined. Be sure and stir up all the browned bits in the skillet. Allow mixture to cook for 2-3 minutes until flour taste has cooked off. 

 

 

 

 

 

 

 

 

 

 

 

 

Gradually whisk in the chicken broth and milk until gravy is smooth.  Add the cooked onions to the gravy including any leftover juices from the plate. 

 

 

 

 

 

 

 

 

 

 

 

Return the cooked chicken back to the pan.

 

 

 

 

 

 

 

 

 

 

 

Bring the mixture to a boil then reduce the heat to low and simmer for 40 minutes, until chicken is cooked through and tender.  Serve over mashed potatoes.

 

 

 

 

 

 

 

 

 

 

  

 

 

 

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