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For Southern Smothered Chicken, you need simple and tasty ingredients. Here’s what you’ll gather: - 4 bone-in, skin-on chicken thighs - 1 cup buttermilk - 1 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - 2 tablespoons butter - 1 medium onion, thinly sliced - 3 cloves garlic, minced - 1 bell pepper (any color), sliced - 2 cups chicken broth - 1 tablespoon Worcestershire sauce - 1 teaspoon dried thyme - Fresh parsley, chopped for garnish These ingredients come together to create a meal full of flavor. The chicken thighs provide a rich taste, while the buttermilk makes them tender. The seasonings add depth, and the vegetables bring freshness to the dish. This mix ensures every bite is delicious and comforting. {{ingredient_image_1}} To start, soak the chicken thighs in buttermilk. This makes the meat juicy and tender. You should let the chicken sit in the buttermilk for at least one hour. For the best taste, soak it overnight. Next, prepare the seasoned flour mixture. In a shallow dish, mix together the flour, garlic powder, onion powder, smoked paprika, salt, and pepper. This blend adds a lot of flavor to the chicken. Now it’s time to cook the chicken. Heat olive oil and butter in a large skillet over medium-high heat. Once hot, add the chicken thighs skin-side down. Sear them for about five to seven minutes until they are golden brown. Flip and cook the other side for another five to seven minutes. Once done, remove the chicken and set it aside. In the same skillet, add the sliced onion and bell pepper. Sauté them for about five minutes until they soften. Then, add the minced garlic and cook for one more minute for that aromatic touch. Pour in the chicken broth, Worcestershire sauce, and dried thyme. Stir everything together and scrape up any delicious bits stuck to the bottom of the skillet. Now, return the chicken thighs to the skillet, skin-side up. Reduce the heat to low, cover the skillet, and let it simmer. Cook for about 30 minutes until the chicken is fully cooked and tender. After simmering, take the chicken out and let it rest for a few minutes. If you want a thicker gravy, turn up the heat and let the sauce reduce for about five minutes. Serve the chicken with the rich sauce over rice or mashed potatoes. Don’t forget to sprinkle fresh parsley on top for some color! Soaking chicken in buttermilk is key. This step makes the chicken juicy and tender. I always soak it for at least one hour. For better results, refrigerate it overnight. The buttermilk breaks down the proteins and adds flavor. Cooking at the right temperature is very important. Heat your skillet to medium-high before adding the chicken. This ensures a nice, golden-brown crust. Then, reduce the heat to low when simmering the chicken in the sauce. This helps it cook through without burning. To get the best gravy, you need to reduce the sauce. After removing the chicken, increase the heat. Let the sauce bubble for about five minutes. Stir often to avoid burning. This will thicken your sauce nicely. Adding spices can enhance flavor depth. I like to use garlic powder, onion powder, and smoked paprika. These spices add warmth and depth. Don’t shy away from tasting as you cook. Adjust the seasoning based on your preference. Garnishing is fun and adds flair. Fresh parsley adds a pop of color on top of the chicken. You can also add sliced green onions for a fresh touch. For serving, pair the chicken with rice or mashed potatoes. The gravy will soak into these sides, making each bite delicious. You can also add a side of greens or cornbread for a complete meal. Pro Tips Marinate Longer for Tenderness: For the juiciest chicken, soak the thighs in buttermilk overnight. This not only tenderizes the meat but also enhances the flavor. Don’t Rush the Browning: Allow the chicken to brown properly before flipping. This creates a beautiful crust and enhances the overall flavor. Use Fresh Herbs: Substitute dried thyme with fresh thyme for a more vibrant flavor profile in your sauce. Adjust Thickness as Desired: If you prefer a thicker gravy, let the sauce simmer uncovered for a few extra minutes to reduce and thicken. {{image_2}} You can change up the chicken cuts to suit your taste. Boneless, skinless chicken breasts work well. Drumsticks also add more flavor and fun. For veggies, try mushrooms or carrots instead of bell peppers. They add a nice twist. Want more heat? Add cayenne pepper or hot sauce. Just a little can spice things up. If you want a creamier sauce, swap broth for heavy cream. This will give your dish a rich taste. Pair your smothered chicken with classic Southern sides. Collard greens or cornbread make great choices. If you want to mix it up, try adding curry powder or spices for an international flair. This can really change the dish's vibe! To store your leftovers, let the chicken cool down first. Place it in an airtight container. This keeps out air and moisture. Store it in the fridge. Southern smothered chicken lasts about 3 to 4 days in the refrigerator. If you want to keep it longer, freezing is a great option. First, cool the chicken completely. Then, wrap it tightly in plastic wrap. Place it in a freezer-safe bag. Remove as much air as possible. This helps prevent freezer burn. Smothered chicken can last up to 3 months in the freezer. To thaw, move it to the fridge overnight. This helps keep the texture and flavor. When you're ready to enjoy it again, don't rush the reheating. Use the oven or stove for best results. Preheat the oven to 350°F (175°C). Place the chicken in a baking dish. Add a splash of chicken broth to keep it moist. Cover it with foil to prevent drying. Heat for about 20 to 30 minutes. If using the stove, warm it in a skillet over low heat. Stir gently to avoid sticking. Make sure it reaches an internal temperature of 165°F (74°C) before serving. How long should I soak the chicken in buttermilk? Soak the chicken thighs in buttermilk for at least 1 hour. For the best taste and texture, refrigerate overnight. This extra time helps tenderize the meat and adds flavor. Can I use boneless chicken for this recipe? Yes, you can use boneless chicken. Just adjust the cooking time to avoid drying it out. Boneless thighs or breasts work well, but the skin-on adds more flavor. What if my gravy is too thin? If your gravy is thin, increase the heat. Let it simmer uncovered for about 5 minutes. This helps to reduce the sauce and thicken it. You can also mix a little flour with water and stir it in. How to fix over-seasoned chicken? If your chicken is too salty, add a bit of unsalted broth or water to the sauce. You can also serve it with a side of rice or mashed potatoes to balance the flavor. Is this recipe gluten-free? No, this recipe is not gluten-free due to the all-purpose flour. To make it gluten-free, use a gluten-free flour blend instead. This works well for the dredging step. Can I make a dairy-free version of Southern Smothered Chicken? Yes, you can make a dairy-free version. Substitute buttermilk with a plant-based milk like almond or soy milk. Add a splash of vinegar to mimic the tangy flavor of buttermilk. This recipe for Southern Smothered Chicken combines classic flavors and simple techniques. You learned to soak chicken in buttermilk for tenderness, use seasonings for deep flavor, and create a rich sauce. Remember, the right cooking temperatures and techniques are key to success. Don’t hesitate to try variations for your taste. Enjoy exploring different ingredients and styles. With proper storage and reheating, your leftovers will stay delicious. Let your kitchen become the heart of flavor and comfort. Your next meal can impress with these easy steps.

Southern Smothered Chicken

A delicious and comforting dish featuring tender chicken thighs smothered in a flavorful sauce.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 piece bell pepper (any color), sliced
  • 2 cups chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large bowl, soak the chicken thighs in buttermilk for at least 1 hour to tenderize the meat. For best results, refrigerate overnight.
  • In a shallow dish, combine the flour, garlic powder, onion powder, smoked paprika, salt, and pepper.
  • Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each thigh in the seasoned flour mixture, shaking off any excess flour.
  • Heat olive oil and butter in a large skillet over medium-high heat. When hot, add the chicken thighs skin-side down. Cook for about 5-7 minutes until golden brown, then flip and cook the other side for another 5-7 minutes. Remove the chicken and set aside.
  • In the same skillet, add the sliced onion and bell pepper. Sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional minute.
  • Pour in the chicken broth, Worcestershire sauce, and thyme. Stir to combine and scrape up any bits from the bottom of the skillet.
  • Return the chicken thighs to the skillet, skin-side up. Reduce the heat to low, cover, and let simmer for about 30 minutes until cooked through and tender.
  • Remove the chicken and let it rest for a few minutes. Increase the heat and let the sauce reduce slightly for about 5 minutes if you prefer a thicker gravy.
  • Serve the chicken with the smothered sauce over rice or mashed potatoes, garnished with fresh parsley.

Notes

For best results, soak the chicken in buttermilk overnight.
Keyword chicken, comfort food, smothered, southern