Smothered Chicken

Tastes wonderful. I serve it over quinoa.

I tried this with boneless chicken breast's because it takes less time for me and it was more kid friendly. I used half the cayenne spice but subbed it for turmeric and ginger. I added a lot of salt because it was still pretty bland but overall I will be making it again and probably use more chicken stock and floor because I didn't have enough sauce (I'm a sauce hound). Thank you for recipe!

Good but lacked sufficient flavor to make again. My spices are fresh, so I am not sure if I should have added more or used some of the recommendations like milk or lemon. Not a bad recipe. Husband and children enjoyed, but this is not a keeper.

Exceedingly bland even with the addition of bacon and browning the chicken in bacon fat. After tasting the sauce, I added the spices from Colu Henry's one pot braised chicken with tomato, ginger, coconut milk recipe - cumin, chile flakes, and cinnamon - to save the recipe and it helped.

I like Barbara’s note of browning the flour. We loved it prepared as written. It reminded me I’d a dish my Mother made and had a hint of a far more complicated gumbo that’s a family favorite. Browned flour will enhance the associations. Might try with cut up whole chicken.

Thoughts about using a slow cooker for this recipe? Thanks.

I added sliced mushrooms close to the end of cooking. The result was a beautiful, rich sauce.

I also found the gravy to lack complexity, so I added a liberal pinch of oregano, and more garlic powder. I wish I'd read the comments ahead of time;I'd have used half milk and less flour. It took well over 20 minutes to fully cook full leg thigh chicken legs.

This recipe really works. I followed it exactly except I did not add garlic or onion powder. What worked best was saving the 1/4 cup flour mixture and using it to make the roux with the butter and onions and then adding the exact quantity of stock. The gravy was not too thin nor too thick. In the past gravy has been a problem for me for these reasons. Reviews from guests after serving the chicken with gravy over mashed potatoes were great.

I love the gravy! There is a lot of it and makes me hungry just thinking about it. I made this as written and it doesn’t need any improvement.

I had a bit of leftover bacon fat that I used to brown the chicken. A little bacon never hurts. That, plus some bell pepper, makes this a perfect “go-to” meal for a week night when some comfort food helps us you through the day. A couple of bone-in thighs and a couple boneless breasts from the freezer makes a good compromise pantry meal. It’s OK to use whatever is on sale or what you have in the freezer. As my grandmother used to say, “It is all about the gravy.”

Made this last night and it’s a keeper. Used 1/2 the butter and also added diced red bell pepper and fresh spinach at the end. Delicious over mashed potatoes.

I make smothered chicken all the time. If you don't have garlic and onion powders, don't despair. Totally unnecessary. Just season your chicken per usual with salt and pepper. Big onion, sliced; the garlic cloves. Instead of cayenne, it's nice to add a jalapeno for zip or red-pepper flakes. I also add a couple of teaspoons of hot sauce (Crystal or Tabasco). Let it simmer longer—60-90 minutes. Simple goodness!

This is a no for us. Too much fat and too little flavor.

Question: Step 4 is to “nestle the reserved chicken into the gravy and cover.” Does that mean cover the pan, or cover the chicken with gravy? Thanks to anyone who can enlighten!