Southern Smothered Chicken
Ingredients:
6-8 boneless chicken thighs (leave skins on)
1 cup flour
1 tsp each salt and pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp poultry seasoning
1 tsp cajun seasoning (I use Slap Ya Mama)
1 cup chicken stock
1 cup veggies (optional)
olive oil for cooking
Heat oil an Iron skillet or Dutch Oven. Take a large ziploc plastic baggie and place flour and rest of spices in and shake up real well. Add chicken pieces 2 at a time, close bag and shake till each piece is well coated. Place gently into hot oil and cook till brown on both sides. Place on paper towels to drain. HINT: Do not over crowd the pan. I usually only put 4 peices in at one time.
Once you've finished your chicken, remove all but about 3 tablespoons of the oil making sure to keep all the crispy bits in the pan too. Add 3 tablespoons of flour or enough to make it look like a paste when mixed up. Cook it just long enough to where the flour starts turning brown. Slowly add chicken broth, stirring constantly. Once it's thick, turn heat down to low and add your chicken back to the gravy. Cover and let cook for 30-45 minutes. If it gets too thick, just add a little more chicken broth.
Serve with rice or mashed potatoes.
Ingredients:
6-8 boneless chicken thighs (leave skins on)
1 cup flour
1 tsp each salt and pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp poultry seasoning
1 tsp cajun seasoning (I use Slap Ya Mama)
1 cup chicken stock
1 cup veggies (optional)
olive oil for cooking
Heat oil an Iron skillet or Dutch Oven. Take a large ziploc plastic baggie and place flour and rest of spices in and shake up real well. Add chicken pieces 2 at a time, close bag and shake till each piece is well coated. Place gently into hot oil and cook till brown on both sides. Place on paper towels to drain. HINT: Do not over crowd the pan. I usually only put 4 peices in at one time.
Once you've finished your chicken, remove all but about 3 tablespoons of the oil making sure to keep all the crispy bits in the pan too. Add 3 tablespoons of flour or enough to make it look like a paste when mixed up. Cook it just long enough to where the flour starts turning brown. Slowly add chicken broth, stirring constantly. Once it's thick, turn heat down to low and add your chicken back to the gravy. Cover and let cook for 30-45 minutes. If it gets too thick, just add a little more chicken broth.
Serve with rice or mashed potatoes.
