Ultimate Smothered Chicken with Rich & Savory Gravy
This Southern comfort food classic features tender, pan-fried chicken nestled in a rich, savory, and perfectly smooth gravy. A secret touch of tomato paste adds incredible depth and color, making this one-pan meal an unforgettable family favorite.
Equipment
- Dutch oven or large cast-iron skillet
- Shallow dish
- Whisk
Ingredients
- 1 (3-4 pound) whole chicken, cut into 8 pieces
- 3 teaspoons salt, divided
- 0.75 teaspoon black pepper, divided
- 0.75 cup all-purpose flour, plus 3 tablespoons, divided 3/4 cup for dredging and 3 tbsp for the gravy.
- 0.25 cup vegetable oil
- 2 cups yellow onion, chopped
- 1 cup celery, chopped
- 2 cups carrots, chopped
- 3 cloves garlic, chopped
- 1 tablespoon tomato paste
- 3 cups chicken broth Low-sodium is recommended.
- 0.5 teaspoon poultry seasoning
- 0.25 teaspoon cayenne pepper
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
Season and Dredge the Chicken
- Pat the chicken pieces very dry with paper towels. Sprinkle all over with 1 teaspoon of salt and 1/2 teaspoon of pepper. Place 3/4 cup of all-purpose flour in a shallow dish and dredge each piece of chicken, shaking off any excess to create a thin, even coating.
Brown the Chicken Perfectly
- Heat 1/4 cup of vegetable oil in a Dutch oven over medium-high heat until it shimmers. Carefully place half of the chicken pieces skin-side down and cook for 4 to 6 minutes, until the skin is deep golden brown and crisp. Transfer the browned chicken to a plate and repeat with the remaining pieces. Lower the heat if the flour on the bottom of the pan begins to burn.
Build the Flavorful Gravy Base
- Pour off all but 3 tablespoons of oil from the pot. Reduce the heat to medium-low, then add the chopped yellow onion, celery, garlic, and carrots. Cook, stirring often, for 7 to 8 minutes until the vegetables are soft and fragrant.
- Stir in the tomato paste and cook for 1 to 2 minutes, until it darkens slightly. Sprinkle the remaining 3 tablespoons of all-purpose flour over the vegetables, stir well to coat, and cook for 1 full minute to toast the flour.
Smother and Simmer to Tenderness
- Gradually whisk in the chicken broth, poultry seasoning, cayenne pepper, the remaining 2 teaspoons of salt, and 1/4 teaspoon of black pepper. Scrape up any browned bits from the bottom of the pot. Bring the gravy to a gentle boil, then reduce the heat to low.
- Nestle the browned chicken pieces and any accumulated juices back into the gravy. Partially cover the pot and let it simmer for 30 to 40 minutes, or until the chicken is cooked through, very tender, and reaches an internal temperature of 165°F (74°C).
- Transfer the chicken to a serving platter. Taste the gravy and adjust seasoning if needed. Pour the hot gravy over the chicken, sprinkle with fresh parsley, and serve immediately.
Notes
Pan Selection: A heavy-bottomed Dutch oven or large cast-iron skillet provides the best even heat for browning the chicken and simmering the gravy.
Lump-Free Gravy: The key to a smooth gravy is to whisk cold or room temperature broth slowly into the flour and fat mixture (roux).
Serving Suggestions: This dish is perfect served over creamy mashed potatoes, fluffy white rice, or egg noodles to soak up all the delicious gravy.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.