Smothered Chicken
Smothered Chicken
Ingredients
For the Smothered Chicken
- 6 chicken drumsticks
- 4 chicken thighs
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1/2 white onion, sliced
- 3 cloves garlic, chopped
- 1 stick butter
- 1/2 cup all-purpose flour
- 32 fluid ounces chicken broth
- 2 tablespoons neutral oil, plus more for searing
For the Chicken Seasoning
- 1 tablespoon Tony's Creole Seasoning, or to taste
- 1 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder, or to taste
- 1 teaspoon smoked paprika, or to taste
- 1 teaspoon onion powder, or to taste
- 1/2 teaspoon cayenne pepper, or to taste
- 1 teaspoon rotisserie chicken seasoning, optional
- 1 teaspoon chicken bouillon, or to taste
- 1/2 teaspoon dried thyme
For the Gravy Seasoning
- 1 tablespoon Tony's Creole Seasoning, or to taste
- 1 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder, or to taste
- 1 teaspoon smoked paprika, or to taste
- 1 teaspoon onion powder, or to taste
- 1/2 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon Accent seasoning, optional
- 1/2 teaspoon salt, or to taste, if needed
- 1/2 teaspoon brown sugar, or to taste, if gravy is too salty
Instructions
- 1
In a large bowl, combine the chicken drumsticks and thighs. Drizzle with 2 tablespoons of neutral oil. Season generously with Tony's Creole Seasoning, black pepper, garlic powder, smoked paprika, onion powder, cayenne pepper, rotisserie chicken seasoning (if using), chicken bouillon, and dried thyme. Mix thoroughly to ensure all chicken pieces are coated. Cover the bowl and marinate in the refrigerator for 1 hour.
⏱️ 5 min
- 2
Preheat your oven to 375°F. Add enough neutral oil to coat the bottom of a large Dutch oven or oven-safe pot over medium-high heat. Once the oil is shimmering, carefully place the marinated chicken pieces into the pot, without overcrowding. Sear the chicken until well browned on all sides, about 3-5 minutes per side. You may need to do this in batches.
⏱️ 15 min
- 3
Once all the chicken is seared, transfer it from the Dutch oven into a large casserole dish. Set aside.
⏱️ 2 min
- 4
To the same Dutch oven (with the remaining drippings from the chicken), add the sliced red bell pepper, green bell pepper, yellow bell pepper, white onion, chopped garlic, and 1 stick of butter. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
⏱️ 7 min
- 5
Using a wooden spoon, scrape the bottom of the pot to loosen any browned bits, incorporating them into the vegetables. Add the 1/2 cup of all-purpose flour to the sautéed vegetables and cook for 2-3 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 3 min
- 6
Gradually pour in the 32 fluid ounces of chicken broth, whisking continuously to prevent lumps and achieve a smooth gravy. Continue to stir until the gravy thickens to your desired consistency. Remember it will thicken further in the oven and as it cools.
⏱️ 5 min
- 7
Season the gravy with Tony's Creole Seasoning, black pepper, garlic powder, smoked paprika, onion powder, cayenne pepper, and Accent seasoning (if using). Taste and adjust the seasoning as needed. If the gravy is too salty, add a sprinkle of brown sugar. If it needs more salt, add a pinch.
⏱️ 3 min
- 8
Pour the prepared gravy, including the sautéed vegetables, over the seared chicken in the casserole dish. Ensure the chicken is about 3/4 submerged in the gravy, with some of the chicken skin still exposed on top.
⏱️ 2 min
- 9
Cover the casserole dish tightly with aluminum foil. Bake in the preheated oven at 375°F for 30 minutes.
⏱️ 30 min•🌡️ 375
- 10
After 30 minutes, carefully remove the aluminum foil from the casserole dish. Return the dish to the oven and continue baking for another 30 minutes, uncovered. This will allow the chicken skin to brown and crisp slightly.
⏱️ 30 min•🌡️ 375
- 11
Once baked, carefully remove the casserole dish from the oven. If there is any excess oil or fat floating on top of the gravy, gently blot it with a paper towel. Let the smothered chicken rest for 5-10 minutes before serving. Serve hot with your favorite sides like white rice, green beans, mac & cheese, yams, and cornbread.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Smothered Chicken
For the Smothered Chicken
- 6 chicken drumsticks
- 4 chicken thighs
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1/2 white onion, sliced
- 3 cloves garlic, chopped
- 1 stick butter
- 1/2 cup all-purpose flour
- 32 fluid ounces chicken broth
- 2 tablespoons neutral oil, plus more for searing
For the Chicken Seasoning
- 1 tablespoon Tony's Creole Seasoning, or to taste
- 1 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder, or to taste
- 1 teaspoon smoked paprika, or to taste
- 1 teaspoon onion powder, or to taste
- 1/2 teaspoon cayenne pepper, or to taste
- 1 teaspoon rotisserie chicken seasoning, optional
- 1 teaspoon chicken bouillon, or to taste
- 1/2 teaspoon dried thyme
For the Gravy Seasoning
- 1 tablespoon Tony's Creole Seasoning, or to taste
- 1 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder, or to taste
- 1 teaspoon smoked paprika, or to taste
- 1 teaspoon onion powder, or to taste
- 1/2 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon Accent seasoning, optional
- 1/2 teaspoon salt, or to taste, if needed
- 1/2 teaspoon brown sugar, or to taste, if gravy is too salty
Instructions
- 1
In a large bowl, combine the chicken drumsticks and thighs. Drizzle with 2 tablespoons of neutral oil. Season generously with Tony's Creole Seasoning, black pepper, garlic powder, smoked paprika, onion powder, cayenne pepper, rotisserie chicken seasoning (if using), chicken bouillon, and dried thyme. Mix thoroughly to ensure all chicken pieces are coated. Cover the bowl and marinate in the refrigerator for 1 hour.
⏱️ 5 min - 2
Preheat your oven to 375°F. Add enough neutral oil to coat the bottom of a large Dutch oven or oven-safe pot over medium-high heat. Once the oil is shimmering, carefully place the marinated chicken pieces into the pot, without overcrowding. Sear the chicken until well browned on all sides, about 3-5 minutes per side. You may need to do this in batches.
⏱️ 15 min - 3
Once all the chicken is seared, transfer it from the Dutch oven into a large casserole dish. Set aside.
⏱️ 2 min - 4
To the same Dutch oven (with the remaining drippings from the chicken), add the sliced red bell pepper, green bell pepper, yellow bell pepper, white onion, chopped garlic, and 1 stick of butter. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
⏱️ 7 min - 5
Using a wooden spoon, scrape the bottom of the pot to loosen any browned bits, incorporating them into the vegetables. Add the 1/2 cup of all-purpose flour to the sautéed vegetables and cook for 2-3 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 3 min - 6
Gradually pour in the 32 fluid ounces of chicken broth, whisking continuously to prevent lumps and achieve a smooth gravy. Continue to stir until the gravy thickens to your desired consistency. Remember it will thicken further in the oven and as it cools.
⏱️ 5 min - 7
Season the gravy with Tony's Creole Seasoning, black pepper, garlic powder, smoked paprika, onion powder, cayenne pepper, and Accent seasoning (if using). Taste and adjust the seasoning as needed. If the gravy is too salty, add a sprinkle of brown sugar. If it needs more salt, add a pinch.
⏱️ 3 min - 8
Pour the prepared gravy, including the sautéed vegetables, over the seared chicken in the casserole dish. Ensure the chicken is about 3/4 submerged in the gravy, with some of the chicken skin still exposed on top.
⏱️ 2 min - 9
Cover the casserole dish tightly with aluminum foil. Bake in the preheated oven at 375°F for 30 minutes.
⏱️ 30 min•🌡️ 375 - 10
After 30 minutes, carefully remove the aluminum foil from the casserole dish. Return the dish to the oven and continue baking for another 30 minutes, uncovered. This will allow the chicken skin to brown and crisp slightly.
⏱️ 30 min•🌡️ 375 - 11
Once baked, carefully remove the casserole dish from the oven. If there is any excess oil or fat floating on top of the gravy, gently blot it with a paper towel. Let the smothered chicken rest for 5-10 minutes before serving. Serve hot with your favorite sides like white rice, green beans, mac & cheese, yams, and cornbread.
⏱️ 10 min