Smothered Chicken Recipe

Oooooooo I do like me some chicken and gravy over mashed potatoes and some steamed veg on the side.

Ingredients 

1 tablespoon + 1 teaspoon coarse salt

½ teaspoon ground black pepper

1 ½ teaspoons garlic granules

1 ½ teaspoons onion granules

1 teaspoon paprika

1 teaspoon ground celery seed

3 tablespoons avocado oil

1 3 ½ to 4 pound roasting chicken cut into breasts with the wing bone attached, and the thigh and drum connected

6 strips of regular cut bacon, julienne

2 peeled and thickly sliced large yellow onions

5 thinly sliced garlic cloves

1 cup dry white wine

3 tablespoons all-purpose flour

4 cups chicken stock

¼ cup heavy whipping cream

2 teaspoons of finely minced fresh thyme

coarse salt and freshly cracked pepper to taste

Ingredients and Substitutions

• Chicken — I used a whole chicken fabricated into breasts with the wing bone attached, known as an airline breast. I also kept the thighs and drums together. Having a bone-in piece of meat is recommended for flavor. You could also just do breasts, thighs, drums, or a combination.
• Bacon – Any regular cut smoked back works well. I usually stay away from the cured stuff.
• Onions — You can use white, sweet, or yellow onions. However, yellow will provide the most flavor when caramelizing. In addition, you’ll need some whole garlic cloves.
• Spices — I used a combination of garlic granules, onion granules, ground celery, paprika, and ground black pepper. I used regular paprika, but sweet or spicy paprika could also be used. Substitute the garlic and onion granules with powder.
• Herbs — At the end, Fresh thyme is added to the gravy. It can be substituted 1 to 1 for dry.
• Flour – All-purpose or bread flour will work to make the roux.
• Stock – Chicken stock is best to use in this recipe. However, you can use beef stock, vegetable stock, brodo, or water.
• Cream — Heavy whipping cream finishes the sauce. You can substitute with half-and-half or unsalted butter.
• Wine – Any dry white wine like chardonnay or Pinot Grigio will work.
• Oil — A neutral-flavored oil like avocado can be used. This oil binder helps the spices stick to the chicken before searing it.

How to Make Smothered Chicken

Combine the salt, pepper, garlic granules, onion granules, paprika, and ground celery in a small bowl. Set aside 1 ½ teaspoons of it.

Next, pat the chicken dry on all sides with a paper towel.

Place the chicken on a platter or sheet tray, coat it in the oil, and generously season and rub in the spice blend.

Add the bacon to a large rondeau over low to medium heat and cook, frequently stirring, until it becomes crispy about 5 to 7 minutes. Scoop the crispy bacon lardons out using a slotted spoon and set them to the side in a bowl.

Turn the heat to medium, add the seasoned chicken skin side down, and cook for 4 to 6 minutes or until browned.

Flip the chicken over and cook it for 4 to 6 minutes, then set it to the side.

Add onions and cook over low to medium heat for 18 to 20 minutes or until tender and browned.

Stir in the garlic and cook until fragrant, about 30 to 45 seconds.

Next, deglaze with wine and cook it over medium heat until only 2 to 3 tablespoons of liquid remaining.

Stir in the flour to make a roux and cook for 2 to 3 minutes.

Pour in the stock and bring it to a low boil.

Stir in the remaining 1 ½ teaspoons of the spice blend, then add the chicken back in. Cook it over low heat for 15 to 20 minutes or until cooked throughout.

Set the chicken aside. Add the heavy cream and fresh thyme to the sauce. Adjust any seasonings with salt and pepper, and add back in the bacon.

Try serving the smothered chicken over mashed potatoes or rice with green beans.

Make-Ahead: You can make this dish up to 1 hour ahead if you keep it covered over low heat.

How to Store: Cover and store it in the refrigerator for up to 5 days. Freeze it covered for up to 3 months. Thaw it in the fridge for one day before reheating it.

How to Reheat: Add the desired amount of smothered chicken and sauce to a medium-sized pot over low heat and cook until hot. If the sauce breaks and needs to be rethickened, remove the chicken and set it to the side. In a small bowl, combine 1 to 2 tablespoons of corn or potato starch with 1 to 2 tablespoons of water to make a slurry, and whisk it into the sauce. Bring the sauce to a boil, and it should thicken nicely. Add the chicken back in and turn the heat back down to low.

CHEF NOTES + TIPS

• You can substitute the ground celery with celery seed 1 to 1. Be sure to grind it down using a spice grinder or mortar and pestle.
• I used a 6-quart rondeau pot.
• If you’re using dry thyme instead of fresh, add it to the sauce as soon as you pour in the stock. Dry herbs need to be reconstituted for more flavor.
• Substitute the wine with ½ cup of water.
• Two teaspoons of Dijon mustard or two teaspoons of Worcestershire sauce are additional ingredients to add to the sauce when finishing.