American · Dinner
Smothered Chicken
Southern smothered chicken of seared thighs braised in a rich onion and garlic gravy until tender, served over white rice with a spoonful of gravy.
$
10 minsPrep
40 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
620Calories
38gProtein
22gFat
68gCarbs
4gSugar
2gFiber
720mgSodium
95mgChol
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Instructions
1
Prep
Pat the chicken thighs dry and season with salt, pepper, and paprika. Thinly slice the onions and crush the garlic.
2
Sear
Brown the chicken in oil over medium-high heat 4 minutes a side until deeply golden, then lift onto a plate.
3
Saute
Soften the onions and garlic in the pan over medium heat 6 minutes until golden, then stir in the flour 1 minute.
4
Braise
Pour in the stock with thyme. Return the chicken and braise over low heat 24 minutes until tender and the gravy thickens.
5
Plate
Cook the rice separately until fluffy. Spoon onto plates, set the chicken on top, and pour over the onion gravy.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) bone-in chicken thighs
- 4 tbsp neutral oil
- 2 large onions
- 6 garlic cloves
- 1/4 cup all-purpose flour
- 600ml (2 1/2 cups) chicken stock
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp black pepper
- 200g (1 cup) white rice