Smothered chicken and gravy is on a regular rotation in our home. Some type of meat is smothered and a gravy is made at least once every two weeks. When I first began to hardcore cook family dinners for my family I would make rice and gravy at least every other day! Yes, I was that obsessed with the process and the flavor of the gravy and how a steaming plate of rice complimented the taste.
What I love about smothering chicken, or any other type of meat, is that it just keeps on getting more tender and developed the longer you let it cook. With that being said from start to finish, the cook time for the chicken and gravy I cook is about 1hr and 30min on the low side. Anything thing after that is just extra in my opinion.
The techniques used to cook smothered chicken can be applied to any cut of meat. I’ve done smothered pork chops, pork loin, meatballs, round steak, etc. And yes, I enjoy cooking/smothering all of them. Smothering anything is not going to be a quick 30-minute meal and you are done. It’s a slow to grow type of meal, so be prepared to wait for this meal to be done.
The input time for this meal is about 20 minutes. It will take 10-12 minutes to brown the chicken on both sides, 5 minutes to cook down vegetables, and another 3-5 min to get the gravy going. After the initial 20 minutes of preparation, the rest of the time is spent waiting patiently for the gravy to meld. Serve the chicken and gravy with a hot plate of steaming rice! Enjoy!
Smothered Chicken and Gravy
- 1 4-5 lb Chicken (cut into 8-10 servings)
- 2 tsp Salt
- 1 tsp Pepper
- 1 tbsp Seasoning Blend (old bay)
- 1 tsp Thyme
- 3 tbsp Flour
- 3 tbsp Vegetable oil
- 1 Onion (medium slices)
- 2 tbsp Fresh Parsley
- 2.5 cups of chicken broth
Season chicken with salt, pepper, thyme, and seasoning blend. Lightly dust chicken in flour.
In a deep skillet, heat 1 tbsp vegetable oil until hot, but not smoking, and brown chicken on both sides
Remove chicken from heat, sauté the onion in the drippings left over from chicken until the onion is tender.
Heat 2 tbsp of oil and add 2 tbsp of flour. Stir until the mixture is combined.
Stir in 2.5 cups of chicken broth, and return chicken and onion to pan.
Bring mixture to a boil, reduce heat to a simmer and allow to cook for 1 hr covered.