Southern Smothered Chicken

Name: Southern Smothered Chicken
Prep time: 10 min
Cook time: 40 min
Yield: 4
Cuisine: American,
Ingredients: 3 to 4 pounds bone-in chicken parts skin removed; 2 tsps seasoned salt divided; 1 tsp casero smoked paprika; 1 tsp casero black pepper; 1 tsp casero garlic powder; 1/4 cup all-purpose flour; 1/4 cup (1/2 stick) unsalted butter; 2 tbsps extra-virgin olive oil; 4 cloves garlic minced; 1 medium onion peeled and finely chopped; 2 fresh thyme; 2 cups chicken stock; 1 cup heavy cream

Treat yourself to this delicious Southern Smothered Chicken! Succulent chicken, bursting with flavor, swimming in a rich, luscious gravy. It's Southern comfort on a plate! Recipe and Photo Credit: Shanika Graham-White @orchidsnsweettea_

Ingredients

3 to 4 pounds bone-in chicken parts, skin removed
2 teaspoons Lawry's® Seasoned Salt, divided
1 teaspoon Lawry's® Casero Smoked Paprika
1 teaspoon Lawry's® Casero Ground Black Pepper
1 teaspoon Lawry's® Casero Garlic Powder
1/4 cup all-purpose flour
1/4 cup (1/2 stick) unsalted butter
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 medium onion, peeled and finely chopped
2 fresh thyme
2 cups chicken stock Substitutions available
- chicken bone broth
1 cup heavy cream

KEY PRODUCTS

INSTRUCTIONS

1 To marinate the chicken, place chicken in a large bowl. Sprinkle with 1 teaspoon of the Lawry’s Seasoned Salt, Smoked Paprika, Black Pepper and Garlic Powder; mix until chicken is fully coated. Cover (or place in a large resealable plastic bag) and refrigerate at least 3 hours.

Tip: Best if marinated overnight. When ready to use, let chicken sit at room temperature 15 to 20 minutes before cooking.
2 To brown the chicken, heat olive oil in large deep skillet or pot over medium-high heat. Add chicken and cook on each side until seared, about 3 to 4 minutes per side. Remove from skillet; set aside.
3 For the sauce, melt butter in same skillet. Add onions and sauté until deep golden brown and caramelized, about 8 to 10 minutes. Stir in garlic; saute 1 minute longer. Add flour and stir to mix well with onion and garlic. Add stock, stirring frequently until sauce is thickened, about 2 to 3 minutes. Stir in heavy cream; reduce heat to low and simmer until smooth and thickened. Add thyme and remaining 1 teaspoon Lawry’s Seasoned Salt, stirring to mix.
4 Return chicken to skillet, turning in sauce to coat. Simmer 10 to 15 minutes longer or until chicken is cooked through (internal temperature should reach 165°F) and gravy is richer and deeper in color and thickened nicely. Remove from heat and serve with cooked rice or your favorite side.

Tip: If sauce is not thick enough, stir in a slurry of 1 to 2 tablespoons of flour mixed with 1 tablespoon water. Return to simmer and cook until desired consistency is reached.