Baked Smothered Chicken with Gravy
Smothered Chicken is a soul food classic, made with perfectly seared and baked chicken smothered in a creamy, savory gravy. This easy recipe tastes delicious with fluffy white rice or creamy mashed potatoes for the ultimate comfort meal.
Servings 6 Chicken Legs
Calories 365kcal
Equipment
Ingredients
- 6 pieces of Chicken bone-in legs or thighs
- 1 tablespoon All purpose seasoning
- 1 tablespoon Seasoned salt
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 2 teaspoons Paprika
- 1 teaspoon Black pepper
- 1 teaspoon Cajun seasoning
- ½ teaspoon Poultry seasoning (optional but recommended)
- 2 tablespoons Avocado oil (substitute Olive oil)
- 1 Red bell pepper thinly sliced
- 1 Green bell pepper thinly sliced
- ½ Yellow bell pepper thinly sliced
- ½ Onion thinly sliced
- 2 cups Chicken broth
Gravy:
- 1 cup of Chicken broth broth that the chicken cooked in
- 1-1 ½ tablespoons Flour
- ½ teaspoon Seasoned salt adjust to taste
- ½ teaspoon Black pepper adjust to taste
Instructions
- Preheat your oven to 350°F. Now spray a 9x13 baking dish with nonstick cooking spray and set it aside.
- Clean your chicken thoroughly with water and lime (or vinegar), remove any impurities and/or feathers. Add your cleaned chicken into a large bowl.
- Now sprinkle in all of your seasonings including the: seasoned salt, garlic powder, onion powder, paprika, black pepper, cajun seasoning, and poultry seasoning.
- Use gloved hands or tongs to mix all of the seasonings into the chicken thoroughly.
- Heat up a skillet on the stovetop over medium high heat. Add your avocado or olive oil into the skillet and let it heat up for 30 seconds to one minute.
- Gently place your chicken into the skillet in one single layer, careful not to overcrowd the skillet (may need to sear them in batches). Sear the chicken on each side for about 3 minutes, so that they can get a nice golden brown sear on them.
- While the chicken is cooking in the skillet, slice up your bell peppers and onions. Once each piece of chicken is seared, add it into your baking dish, and top the chicken with the sliced peppers and onions.
- Now gently pour the chicken broth over the chicken. Cover the baking dish with aluminum foil and place it in the oven and bake for 30 minutes.
- After 30 minutes, remove the chicken from the oven. Ladle out about 1 cup of the chicken broth from the baking dish and set it aside in a bowl or sauce pan and allow it to cool down for 5 minutes.
- Place the chicken back in the oven uncovered and cook for an additional 15 to 20 minutes.
- While the chicken is cooking, make the gravy by slowly whisking flour into the chicken broth that you set aside. Mix it well until there are no more lumps in the flour.
- Add the gravy into a saucepan over medium heat, sprinkle in the salt and pepper, and continue to whisk for 2-3 minutes, until the gravy thickens to your desired consistency. If it gets too thick, add chicken broth into the skillet 1 teaspoon at a time.
- Remove the chicken from the oven and serve it with the gravy drizzled over the top.
Nutrition
Serving: 1 | Calories: 365kcal | Carbohydrates: 11g | Protein: 32g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Cholesterol: 125mg | Sodium: 2457mg | Fiber: 2g | Sugar: 3g