How to make Easy Delicious Smothered Chicken

chicken pieces

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken is lower in fat; chicken thighs are often cheaper than breasts.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour is more nutritious; all-purpose flour is usually less expensive.

Introduce the recipe for smothered chicken and mention it's going to be fried for a crispy texture.

Gather ingredients: flour for dredging, celery, onion, better than bouillon roasted chicken base, garlic powder, cracked black pepper, sea salt, heavy whipping cream, and vegetable oil.

Clean the chicken by sprinkling sea salt all over it, squeezing lemon juice over it, and rubbing it together to scrub the chicken.

Rinse the chicken under cold water and pat it dry, trimming off unwanted fat and feathers with kitchen shears while leaving the skin on.

Season the chicken with sea salt, cracked black pepper, and garlic powder, then let it sit for about 15 minutes to absorb the flavors.

Heat vegetable oil in a pot until hot for frying the chicken.

Dredge the seasoned chicken in flour, ensuring it is well coated.

Fry the chicken in the hot oil until crispy and golden brown, then remove and set aside.

Chop celery and onion for the gravy, using half a stock of celery and a small amount of onion, chopped fine.

In the same pot used for frying, add chopped celery and onion, sautéing until softened.

Prepare the gravy by adding better than bouillon roasted chicken base and heavy whipping cream, stirring until thickened.

Return the fried chicken to the pot, cover, and simmer to allow the flavors to meld together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary