Smothered and Covered Chicken and Gravy

Smothered and Covered Chicken and Gravy

I love gravy. I really love gravy. I really, really love gravy. I’d like to think that there are rivers of gravy in heaven. Gravy is a down-home comfort food that soothes, satisfies and satiates like no other. And Smothered and Covered Chicken and Gravy is extra-special. This old-timey recipe is a mash-up of fried chicken and gravy, cooked together in a skillet: Where one ends, the other starts. In other words, pretty much the most nearly perfect comfort food. Ever.

Gravy is not actually created by angels. By definition, it is a thickened sauce made of meat juices and pan drippings, usually left over from a roast or searing meat in a skillet. There are a couple of key things to consider when making Smothered and Covered Chicken and Gravy.

For best flavor, it’s very important to sear the chicken until it’s golden, amber brown. Not searing it enough will result in flabby skin coated in bland gravy, and too much will result a scorched taste and tough chicken.

Get the Recipe: Smothered and Covered Chicken and Gravy

Humble leg quarters are tailor-made for this country-style dish. You can also use chicken thighs or chicken breasts on the bone. Boneless, skinless chicken breasts may be tempting, but keep in mind that anytime you cook meat on the bone, it is more likely to be tender and moist.

Virginia Willis, 2014, Television Food Network, G.P. All Right Reserved

Roux, a mixture of flour and fat, is used to thicken the gravy. The fat helps the starch to expand and separate, and it lubricates the starch so it can be incorporated into the stock. Then, when the starch is heated in the stock, the grains of starch swell and then burst, releasing starch and thickening the liquid into gravy.

This recipe utilizes the flour used to coat the chicken and the residual oil from searing the chicken as the roux. When the seasoned flour is combined with the oil and the rendered chicken fat from searing, the individual flour granules become coated, which keeps them separate. This allows each starch granule the opportunity to absorb the heated broth relatively equally, which makes smooth gravy.

In terms of seasoning, the onion powder doubles up the onion flavor alongside the sliced onion, and the paprika gives it a boost of color and richness. Lastly, the cayenne gives it a bit of heat. Started on the stovetop and finished in the oven, this down-home comfort dish is perfect for a weeknight supper

Ingredients

2 tablespoons unbleached all-purpose flour

1 teaspoon onion powder

1 teaspoon paprika

1/4 teaspoon cayenne pepper, or to taste

Coarse salt and freshly ground black pepper

1 tablespoon canola oil

4 chicken leg quarters (2 pounds)

2 onions, sliced

2 cloves garlic, very finely chopped

1 cup homemade chicken stock or reduced-fat low-sodium chicken broth, warmed

2 sprigs fresh thyme

1 bay leaf, preferably fresh

Directions

Heat the oven to 350 degrees F. Combine the flour, onion powder, paprika and cayenne pepper in a shallow dish. Season with salt and black pepper and stir to combine. 

Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Pat the chicken dry and place in the flour-spice mixture, turning to dust on both sides. Shake off the excess. Add the coated chicken to the hot oil and sear until brown, 1 to 2 minutes per side. Remove to a plate. 

Add the onions to the oil remaining in the skillet and reduce the heat to medium. Season the onions with salt and black pepper. Cook, stirring occasionally, until the onions are golden brown, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. 

Tip the remaining flour mixture into the onions and stir to coat and combine. Stir in the warmed chicken stock and increase the heat to medium high. Bring to a boil. Reduce the heat until the mixture simmers. Add the reserved chicken with any accumulated juices, nestling it into the onions, and the thyme and bay leaf. Transfer the skillet to the oven and cook until the juices of the chicken run clear when pierced with a knife and the temperature reads 165 degrees F when measured with an instant-read thermometer, about 30 minutes. Taste and adjust the seasoning with salt and black pepper. Discard the thyme sprigs and bay leaf. Serve the chicken immediately.