Smothered Chicken
If you’re looking for a cozy, hearty meal that brings the family together, look no further! Today, I'm excited to share my recipe for Smothered Chicken Quarters with Potatoes, Celery, Carrots, and Onion. This dish is the perfect blend of savory flavors, tender chicken, and wholesome vegetables. Let’s dive into the details!
Servings: 6
Ingredients
For the Chicken:
- 4 chicken quarters legs and thighs
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chicken bouillon powder
For the Marinade:
- ½ cup olive oil
- 2 tbsp dijon mustard
- 2 tbsp honey
- Garlic pepper seasoning
- AP seasoning
For the Vegetables:
- 3 medium potatoes diced (I recommend Yukon Gold for creaminess)
- 2 carrots sliced
- 2 celery stalks chopped
- 1 large onion sliced
- Bell Peppers
- 4 cloves garlic minced
- 2 cups chicken broth
- 1 tbsp Worcestershire sauce
- 1 tbsp fresh thyme or 1 teaspoon dried thyme
- 1 bay leaf
For Thickening:
- 2 tbsp all-purpose flour
- ¼ cup water
Instructions
- First things first, let’s prep and organize our ingredients. Measure everything out and clean/chop your veggies.
- Next, prepare the marinade for your chicken.
- Coat the chicken evenly with the marinade and place in the fridge for 2-24 hours.
- Place the veggies in your casserole or baking dish and coat in olive oil.
- Season to taste with fresh herbs and AP seasoning.
Sear the Chicken:
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
- Once hot, add the chicken quarters skin-side down.
- Sear for about 5-7 minutes until the skin is golden brown.
- Flip and sear the other side for another 5 minutes.
- Remove the chicken and set aside.
- Once you’ve browned the chicken, remove it from the skillet and place it atop the veggies in your baking dish.
- Cover with foil and place in the oven at 350 for about 45-60 minutes.
- Uncover, and drain some of the drippings to make your gravy.
- Smother the chicken in the gravy and cook uncovered for another 20 minutes or until chicken reaches at least 165 degrees internal temp.
- You can use store bought browning to darken the sauce a bit.
- Make a slurry.
How to Make a Slurry:
- Combine: Mix equal parts of the thickening agent and cold liquid until smooth.
- Add Gradually: Stir the slurry into the hot liquid you want to thicken, whisking constantly to prevent lumps.
- Heat: Allow the mixture to simmer for a few minutes until it thickens to your desired consistency.
- Bring the chicken drippings to a boil, then add the slurry and finally color it as needed with browning.
- Don’t forget the gravy baby!
- Smother and cook uncovered.
Plate and Enjoy:
- Serve the smothered chicken quarters over a bed of creamy mashed potatoes or rice, spooning the thickened sauce and veggies over the top.
Notes
Tips for Success
- Marinate: For an even deeper flavor, consider marinating the chicken in your seasonings for a few hours or overnight.
- Variations: Feel free to add your favorite vegetables, such as green beans or bell peppers, to the mix.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stovetop.
Nutrition
Calories: 538kcal | Carbohydrates: 33g | Protein: 20g | Fat: 37g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 561mg | Potassium: 825mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3709IU | Vitamin C: 27mg | Calcium: 54mg | Iron: 2mg
