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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Rachael M
Servings: 4
This is one of my favorite smothered chicken recipes. I'm not sure where this came from but I have made if for my family many times and we love it! I prefer to use boneless thighs in this dish because it is easier for my children to eat, however you can substitute in any cut of chicken you wish.
1 pound chicken (I used boneless thighs)
1½ cups all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon celery seed
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon smoked paprika
¼ cup vegetable oil
2 cups chicken broth
1 cup whole milk
2 teaspoons minced garlic
1 medium onion, chopped
Combine all purpose flour and dry seasonings together in a bowl. Wisk to combine. Coat the chicken pieces in the seasoned flour mixture, making sure each piece is nice and covered. Reserve 3 tablespoons seasoned flour for later.
Pour ¼ cup vegetable oil in large pan over medium heat. Add the chicken to the pan, being sure to not over crowd the pan. Cook the chicken until golden brown on each side, about 5 minutes each. Do not worry about cooking the chicken all the way through at this point, we will be cooking it more later.
Remove chicken from the pan and add in the chopped onion and garlic to the pan, still on medium heat. Cook the onions and garlic for about 5 minutes, then remove from pan. Make sure to leave the left over oil in the pan. Add the 3 tablespoons of flour we reserved from earlier to the oil, stir together and let brown.
Pour in the 2 cups of chicken broth to the flour, pouring slowly and whisking to avoid lumps. Let this simmer for about 2 minutes while stirring, then add the 1 cup milk and stir. Let this simmer for another 2 minutes and return the chicken, onion, and garlic to the pan. Cover with lid and let cook over medium for 30 to 35 minutes. Make sure to turn the chicken occasionally so it is equally coated in the gravy.