Smothered Chicken With Onion Gravy
1 h 5 min
|
intermediate
|
high-protein
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 45 min | 1 h 5 min |
Introduction
This smothered chicken with onion gravy is pure comfort food, with juicy chicken leg quarters tucked into rich, savory gravy.
Slow-simmered onions, garlic, and paprika build deep flavor that tastes like it cooked all day, but it’s simple to make.
Serve this cozy skillet dinner over mashed potatoes, rice, or egg noodles for an easy, family-friendly weeknight meal.
Ingredients (3 servings)
Ingredients
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How to Make Smothered Chicken With Onion Gravy
-
Prep the chicken pieces
Cut each chicken leg quarter into a drumstick and a thigh, if they are not already separated.
Pat the pieces dry with paper towels so the flour sticks well and the chicken browns nicely.
-
Dredge the chicken in flour
Place the flour in a shallow dish or plate, and season it lightly with a pinch of salt.
Coat each chicken piece in the seasoned flour, shaking off any extra so there are no thick clumps.
-
Brown the chicken
Heat the olive oil in a large deep skillet or Dutch oven over medium high heat.
Add the floured chicken pieces skin side down in a single layer, working in batches if your pan is smaller.
Brown the chicken on both sides until golden, about 4 to 5 minutes per side, then transfer to a plate.
Leave the browned bits and any flour in the pan; these will flavor and thicken the gravy.
-
Cook the onions and garlic
Reduce the heat to medium, then add the sliced onions to the same pan with the drippings.
Cook, stirring often, until the onions are soft and lightly golden, about 10 minutes.
Stir in the minced garlic and cook just until fragrant, about 30 seconds, so it does not burn.
Scrape up any browned bits and flour from the bottom of the pan as the onions cook.
-
Build the onion gravy
Season the onions with the paprika, bouillon cube, and the measured salt.
Slowly pour in the chicken broth while stirring, making sure to mix everything into a smooth, even sauce.
Bring the mixture to a gentle simmer and let it bubble for a few minutes until slightly thickened.
Stir in the Worcestershire sauce and taste, adding a pinch more salt if you like.
-
Smother and simmer the chicken
Nestle the browned chicken pieces back into the pan, skin side up, in a single snug layer.
Spoon some of the onion gravy over the top so each piece is mostly covered.
Cover the pan, reduce the heat to low, and simmer until the chicken is cooked through, about 25 to 30 minutes.
Check that the chicken juices run clear and the gravy is thick, silky, and gently bubbling.
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Serve the smothered chicken
Turn off the heat and let the chicken rest in the gravy for about 5 minutes.
Serve the chicken and plenty of onion gravy over hot white rice or creamy mashed potatoes.
Garnish with chopped parsley or green onions if you like a fresh pop of color.
Substitutions
- Replace chicken leg quarters with bone-in, skin-on chicken thighs
- The thighs stay juicy and tender, and they still give you plenty of rich flavor for the onion gravy.
- Replace chicken bouillon cube with 2 teaspoons Better Than Bouillon or similar paste
- Bouillon paste dissolves more easily and adds a deeper, rounder chicken flavor without any chalky or overly salty taste.
- Replace 1/2 cup of chicken broth with dry white wine
- White wine adds gentle acidity and depth, giving the gravy a slightly brighter, restaurant style flavor without overpowering the chicken.
Tips
- Brown deeply for maximum flavor
- Let the chicken get truly golden before turning; those dark bits create a richer, more complex onion gravy.
- Slice onions evenly
- Aim for thin, even slices so they soften and caramelize at the same rate without leaving any crunchy pieces.
- Adjust gravy thickness at the end
- If the gravy seems too thick, whisk in a splash of hot broth; if thin, simmer uncovered a few minutes.
- Use a heavy pan
- A heavy skillet or Dutch oven distributes heat evenly, so the chicken browns better and the gravy will not scorch.
- Skim extra fat if needed
- If a thick layer of fat rises on the gravy, spoon off some before serving for a cleaner, smoother taste.
Nutrition Facts *
| Energy | 621 | kcal |
|---|---|---|
| Protein | 48 | g |
| Total Fat | 37 | g |
| Carbohydrates | 15 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I know when the chicken is fully cooked?
- The safest way is to check with a meat thermometer; the thickest part should reach 165°F without touching the bone. You can also pierce near the bone and make sure the juices run clear, not pink.
- What if my gravy tastes too salty?
- Add a splash of unsalted chicken broth or water, then simmer a minute to mellow the saltiness. You can also stir in a spoonful of unsalted mashed potatoes or cooked rice to gently absorb extra salt.
- Can I use boneless, skinless chicken instead?
- You can use boneless, skinless thighs or breasts, but they will cook faster and give a slightly lighter flavor. Start checking them around 15 minutes of simmering so they do not overcook and dry out.
- How can I keep the chicken skin from getting soggy?
- Leave the top of each piece peeking above the gravy, and avoid flipping the chicken once it is nestled. You can also uncover the pan for the last few minutes if you want the skin a bit crisper.
- Can I make this recipe ahead of time?
- Yes, this dish reheats very well, and the flavors often deepen after resting in the fridge overnight. Cool it, refrigerate in an airtight container, then reheat gently on the stove with a splash of broth.
- Can I make this recipe gluten free?
- Yes, use a cup-for-cup gluten-free all-purpose flour blend to dredge the chicken instead of regular flour. Make sure your bouillon and Worcestershire sauce are labeled gluten free, since some brands contain hidden wheat.
Serving Suggestions
This smothered chicken is wonderful with a simple green salad or roasted green beans on the side.
Add a splash of hot sauce at the table if you like a gentle kick with the creamy gravy.
More pairings:
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