Southern Smothered Chicken Gravy (Print-Friendly Version)

Golden chicken bathed in savory, creamy gravy—a true taste of Southern comfort best enjoyed with family or friends.

# What You’ll Need to Make This:

→ Main Components

01 - 2 bone-in, skin-on chicken thighs
02 - 2 bone-in, skin-on chicken drumsticks

→ Dredge and Seasonings

03 - 125 g all-purpose flour
04 - 1 tablespoon paprika
05 - 1 tablespoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon ground black pepper
08 - 1 teaspoon salt
09 - 1 teaspoon cayenne pepper

→ Cooking Fats

10 - 1 tablespoon vegetable oil or bacon grease

→ Gravy Base

11 - 1 large onion, thinly sliced
12 - 1 clove garlic, minced
13 - 240 ml chicken broth
14 - 240 ml heavy cream
15 - 1 teaspoon Worcestershire sauce
16 - 1 teaspoon fresh thyme leaves, chopped, or 1/2 teaspoon dried thyme

→ Finish

17 - 1 tablespoon fresh parsley, chopped

# How to Prepare:

01 - Preheat oven to 175°C. Ensure adequate preheating for even cooking and gravy consistency.
02 - In a large bowl, combine flour, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Whisk until spices are uniformly distributed.
03 - Coat each chicken piece thoroughly in the seasoned flour, shaking off any excess to prevent a heavy crust.
04 - In a large skillet, heat vegetable oil or bacon grease over medium-high until shimmering but not smoking.
05 - Place chicken skin-side down in the hot fat. Sear for 5–7 minutes per side until deep golden brown. Work in batches if necessary. Remove and set aside.
06 - Reduce heat to medium, add thinly sliced onions to the skillet, and sauté until soft and translucent, about 5 minutes.
07 - Stir in minced garlic. Cook for 1 minute until fragrant, avoiding browning.
08 - Sprinkle 2 tablespoons of reserved seasoned flour over onions and garlic. Stir well to coat, forming a roux.
09 - Gradually pour in chicken broth, whisking continuously to eliminate lumps. Simmer for 5 minutes, allowing flavors to meld.
10 - Stir in heavy cream, Worcestershire sauce, and thyme. Simmer gently for 2 minutes or until gravy thickens to a creamy consistency.
11 - Return browned chicken skin-side up to the skillet, nestling pieces in the gravy so they are partially submerged.
12 - Cover skillet with a tight-fitting lid or foil. Transfer to the preheated oven and bake for 25–30 minutes, until chicken is fully cooked and tender.
13 - Remove from oven, sprinkle with chopped parsley, and serve hot over rice, mashed potatoes, or grits with the rich gravy spooned over.

# Extra Tips:

01 - Opt for a combination of chicken thighs and drumsticks to maintain moisture and enhance flavor during braising.
02 - If increased heat is desired, adjust the cayenne pepper quantity to taste.
03 - Bacon grease delivers a traditional smoky undertone, elevating the dish’s depth.
04 - Make-ahead preparations improve flavor as components meld after refrigeration.
05 - Pair with collard greens or cornbread for a complete Southern dining experience.

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