Cajun Smothered Chicken with Homemade Gravy
Cajun Smothered Chicken with Homemade Gravy
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- 2 tablespoons Cajun seasoning, plus more for gravy
- 1 teaspoon black pepper, plus more for gravy
- 1 teaspoon garlic powder, plus more for gravy
- 1 teaspoon onion powder, plus more for gravy
- 1/2 cup all-purpose flour, for coating chicken
- 1/2 cup vegetable oil
For the Gravy
- 1 stick unsalted butter
- 1/2 cup all-purpose flour, for roux
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 1 celery stalk, chopped
- 1 tablespoon minced garlic
- 4 cups chicken broth
- 1 teaspoon hot sauce, or to taste
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Place the chicken pieces (thighs and drumsticks) in a large bowl.
⏱️ 10 min•🌡️ 375
- 2
Generously season the chicken with 2 tablespoons of Cajun seasoning, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Mix well to ensure all pieces are thoroughly coated.
⏱️ 5 min
- 3
Add 1/2 cup of all-purpose flour to the seasoned chicken. Mix until the chicken is evenly floured.
⏱️ 3 min
- 4
Heat 1/2 cup of vegetable oil in a large oven-safe pan or cast iron skillet over medium-high heat until shimmering.
⏱️ 2 min
- 5
Carefully place the floured chicken pieces into the hot oil, skin-side down. Fry the chicken until it is golden brown and crispy on both sides, about 5-7 minutes per side.
⏱️ 14 min
- 6
Remove the browned chicken from the pan and set it aside on a plate, leaving the oil and drippings in the pan.
⏱️ 1 min
- 7
To the hot pan with the chicken drippings, add 1 stick of butter and 1/2 cup of all-purpose flour. Stir constantly over medium heat until a dark brown roux forms. This process should take approximately 10 minutes.
⏱️ 10 min
- 8
Add the chopped onion, chopped green bell pepper, and chopped celery stalk to the roux. Sauté the vegetables, stirring occasionally, until they are tender, which takes about 5 minutes.
⏱️ 5 min
- 9
Add 1 tablespoon of minced garlic to the pan and sauté for 1 minute until fragrant.
⏱️ 1 min
- 10
Gradually whisk in 4 cups of chicken broth, ensuring no lumps remain. Continue stirring until the gravy thickens to your desired consistency.
⏱️ 10 min
- 11
Season the gravy with additional Cajun seasoning, black pepper, garlic powder, and onion powder to taste. Add 1 teaspoon of hot sauce for extra flavor.
⏱️ 2 min
- 12
Stir in the chopped fresh parsley.
⏱️ 1 min
- 13
Return the browned chicken pieces to the gravy in the pan, ensuring they are mostly submerged.
⏱️ 2 min
- 14
Cover the pan tightly with a lid. Bake in the preheated oven for 1 hour, or until the chicken is fork-tender and falling off the bone.
⏱️ 60 min•🌡️ 375
- 15
Remove from the oven and serve hot with the rich homemade gravy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cajun Smothered Chicken with Homemade Gravy
For the Chicken
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- 2 tablespoons Cajun seasoning, plus more for gravy
- 1 teaspoon black pepper, plus more for gravy
- 1 teaspoon garlic powder, plus more for gravy
- 1 teaspoon onion powder, plus more for gravy
- 1/2 cup all-purpose flour, for coating chicken
- 1/2 cup vegetable oil
For the Gravy
- 1 stick unsalted butter
- 1/2 cup all-purpose flour, for roux
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 1 celery stalk, chopped
- 1 tablespoon minced garlic
- 4 cups chicken broth
- 1 teaspoon hot sauce, or to taste
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Place the chicken pieces (thighs and drumsticks) in a large bowl.
⏱️ 10 min•🌡️ 375 - 2
Generously season the chicken with 2 tablespoons of Cajun seasoning, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Mix well to ensure all pieces are thoroughly coated.
⏱️ 5 min - 3
Add 1/2 cup of all-purpose flour to the seasoned chicken. Mix until the chicken is evenly floured.
⏱️ 3 min - 4
Heat 1/2 cup of vegetable oil in a large oven-safe pan or cast iron skillet over medium-high heat until shimmering.
⏱️ 2 min - 5
Carefully place the floured chicken pieces into the hot oil, skin-side down. Fry the chicken until it is golden brown and crispy on both sides, about 5-7 minutes per side.
⏱️ 14 min - 6
Remove the browned chicken from the pan and set it aside on a plate, leaving the oil and drippings in the pan.
⏱️ 1 min - 7
To the hot pan with the chicken drippings, add 1 stick of butter and 1/2 cup of all-purpose flour. Stir constantly over medium heat until a dark brown roux forms. This process should take approximately 10 minutes.
⏱️ 10 min - 8
Add the chopped onion, chopped green bell pepper, and chopped celery stalk to the roux. Sauté the vegetables, stirring occasionally, until they are tender, which takes about 5 minutes.
⏱️ 5 min - 9
Add 1 tablespoon of minced garlic to the pan and sauté for 1 minute until fragrant.
⏱️ 1 min - 10
Gradually whisk in 4 cups of chicken broth, ensuring no lumps remain. Continue stirring until the gravy thickens to your desired consistency.
⏱️ 10 min - 11
Season the gravy with additional Cajun seasoning, black pepper, garlic powder, and onion powder to taste. Add 1 teaspoon of hot sauce for extra flavor.
⏱️ 2 min - 12
Stir in the chopped fresh parsley.
⏱️ 1 min - 13
Return the browned chicken pieces to the gravy in the pan, ensuring they are mostly submerged.
⏱️ 2 min - 14
Cover the pan tightly with a lid. Bake in the preheated oven for 1 hour, or until the chicken is fork-tender and falling off the bone.
⏱️ 60 min•🌡️ 375 - 15
Remove from the oven and serve hot with the rich homemade gravy.
⏱️ 1 min