Smothered Chicken
Smothered Chicken
Ingredients
For the Smothered Chicken
- 4 chicken drumsticks, or chicken thighs
- 1/4 cup vegetable oil, divided
- 1 teaspoon onion salt
- 1 teaspoon garlic salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon lemon pepper
- 1 tablespoon Montreal chicken seasoning
- 2 yellow onions, chopped
- 2 green bell peppers, chopped
- 2 red bell peppers, chopped
- 2 tablespoons garlic, minced
- 1/2 cup unsalted butter, 1 stick
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 4 cups chicken broth
For Serving
- 2 cups white rice, uncooked
- 2 cans canned green beans, 15 ounce, drained
Instructions
- 1
Place the chicken drumsticks and/or thighs in a large mixing bowl. Rinse the chicken under cold water and pat dry with paper towels.
⏱️ 5 min
- 2
Drizzle 2 tablespoons of vegetable oil over the chicken. Season generously with onion salt, garlic salt, smoked paprika, lemon pepper, and Montreal chicken seasoning. Toss the chicken to ensure it's evenly coated with the seasonings. Set aside.
⏱️ 5 min
- 3
Using a vegetable chopper or a sharp knife, finely chop the 2 yellow onions, 2 green bell peppers, and 2 red bell peppers. Set aside.
⏱️ 10 min
- 4
Heat 2 tablespoons of vegetable oil in a large, oven-safe pan over medium-high heat. Once hot, carefully sear the seasoned chicken on all sides until well browned. This should take about 3-4 minutes per side. Do not cook through.
⏱️ 15 min
- 5
Transfer the seared chicken from the pan into a double-layered foil baking pan. Set aside.
⏱️ 2 min
- 6
Preheat your oven to 375°F. Do not clean the pan used for searing the chicken; the fond (browned bits) will add flavor to the gravy.
⏱️ 5 min•🌡️ 375
- 7
Add the chopped onions, green peppers, and red peppers to the same pan. Sauté over medium heat, stirring occasionally, until the vegetables become translucent and softened, about 8-10 minutes.
⏱️ 10 min
- 8
Add the minced garlic to the pan and cook for 1 minute until fragrant. Then, add the unsalted butter and allow it to melt completely.
⏱️ 2 min
- 9
Once the butter is melted, sprinkle the all-purpose flour over the vegetables. Stir continuously for 2-3 minutes to create a roux, cooking out the raw flour taste.
⏱️ 3 min
- 10
Gradually pour in the chicken broth, whisking constantly to prevent lumps. Add salt and black pepper to taste. Continue to stir and cook until the gravy thickens to your desired consistency, about 5-7 minutes.
⏱️ 7 min
- 11
Pour the thickened gravy mixture over the seared chicken in the foil baking pan. Gently stir the chicken and gravy to ensure the chicken is well coated and submerged.
⏱️ 2 min
- 12
Cover the foil pan tightly with aluminum foil. Bake in the preheated oven for 1 hour.
⏱️ 60 min•🌡️ 375
- 13
After 1 hour, carefully remove the foil from the baking pan. Continue to bake, uncovered, for an additional 30 minutes, allowing the chicken to brown further and the gravy to reduce slightly.
⏱️ 30 min•🌡️ 375
- 14
While the chicken is baking, prepare the white rice according to package directions, or in a rice cooker. Heat the drained canned green beans in a small pot over medium heat until warmed through.
⏱️ 20 min
- 15
Once the chicken is done, remove it from the oven. Serve the smothered chicken over a bed of rice, alongside the warm green beans. Spoon extra gravy over the chicken before serving. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Smothered Chicken
For the Smothered Chicken
- 4 chicken drumsticks, or chicken thighs
- 1/4 cup vegetable oil, divided
- 1 teaspoon onion salt
- 1 teaspoon garlic salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon lemon pepper
- 1 tablespoon Montreal chicken seasoning
- 2 yellow onions, chopped
- 2 green bell peppers, chopped
- 2 red bell peppers, chopped
- 2 tablespoons garlic, minced
- 1/2 cup unsalted butter, 1 stick
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 4 cups chicken broth
For Serving
- 2 cups white rice, uncooked
- 2 cans canned green beans, 15 ounce, drained
Instructions
- 1
Place the chicken drumsticks and/or thighs in a large mixing bowl. Rinse the chicken under cold water and pat dry with paper towels.
⏱️ 5 min - 2
Drizzle 2 tablespoons of vegetable oil over the chicken. Season generously with onion salt, garlic salt, smoked paprika, lemon pepper, and Montreal chicken seasoning. Toss the chicken to ensure it's evenly coated with the seasonings. Set aside.
⏱️ 5 min - 3
Using a vegetable chopper or a sharp knife, finely chop the 2 yellow onions, 2 green bell peppers, and 2 red bell peppers. Set aside.
⏱️ 10 min - 4
Heat 2 tablespoons of vegetable oil in a large, oven-safe pan over medium-high heat. Once hot, carefully sear the seasoned chicken on all sides until well browned. This should take about 3-4 minutes per side. Do not cook through.
⏱️ 15 min - 5
Transfer the seared chicken from the pan into a double-layered foil baking pan. Set aside.
⏱️ 2 min - 6
Preheat your oven to 375°F. Do not clean the pan used for searing the chicken; the fond (browned bits) will add flavor to the gravy.
⏱️ 5 min•🌡️ 375 - 7
Add the chopped onions, green peppers, and red peppers to the same pan. Sauté over medium heat, stirring occasionally, until the vegetables become translucent and softened, about 8-10 minutes.
⏱️ 10 min - 8
Add the minced garlic to the pan and cook for 1 minute until fragrant. Then, add the unsalted butter and allow it to melt completely.
⏱️ 2 min - 9
Once the butter is melted, sprinkle the all-purpose flour over the vegetables. Stir continuously for 2-3 minutes to create a roux, cooking out the raw flour taste.
⏱️ 3 min - 10
Gradually pour in the chicken broth, whisking constantly to prevent lumps. Add salt and black pepper to taste. Continue to stir and cook until the gravy thickens to your desired consistency, about 5-7 minutes.
⏱️ 7 min - 11
Pour the thickened gravy mixture over the seared chicken in the foil baking pan. Gently stir the chicken and gravy to ensure the chicken is well coated and submerged.
⏱️ 2 min - 12
Cover the foil pan tightly with aluminum foil. Bake in the preheated oven for 1 hour.
⏱️ 60 min•🌡️ 375 - 13
After 1 hour, carefully remove the foil from the baking pan. Continue to bake, uncovered, for an additional 30 minutes, allowing the chicken to brown further and the gravy to reduce slightly.
⏱️ 30 min•🌡️ 375 - 14
While the chicken is baking, prepare the white rice according to package directions, or in a rice cooker. Heat the drained canned green beans in a small pot over medium heat until warmed through.
⏱️ 20 min - 15
Once the chicken is done, remove it from the oven. Serve the smothered chicken over a bed of rice, alongside the warm green beans. Spoon extra gravy over the chicken before serving. Enjoy!
⏱️ 5 min