The gravy with this chicken is simply delicious - NYTimes cooking - https://cooking.nytimes.com/recipes/1025070-smothered-chicken
Ingredients
- ¾ cup all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons sweet paprika
- 1 teaspoon ground cayenne
- Salt and pepper
- 1½ to 2 pounds bone-in skin-on chicken thighs and legs (about 2 of each) (I used breasts and thighs)
- 2 tablespoons vegetable oil
- 4 tablespoons unsalted butter
- 1 medium yellow onion diced
- 1 bunch scallions thinly sliced
- 3 garlic cloves minced
- 2 cups chicken stock
- Steamed rice or mashed potatoes to serve
Instructions
- Mix the flour, garlic powder, onion powder, paprika, cayenne and 2 teaspoons salt together in a shallow bowl. Reserve ¼ cup of the seasoned flour, then coat the chicken in the remaining flour mixture. (probably didn't need to reserver this much 2T is probably enough to make the gravy thick enough)
- Heat the oil in a large skillet over medium-high. Add the seasoned chicken and cook, turning as needed, until browned all over, 12 to 14 minutes. Transfer the chicken to a plate and set aside.
- Melt the butter in the skillet, then add the onion and ¾ of the scallions. Season with salt, then cook until soft, 3 to 5 minutes. Stir in the garlic and cook 2 minutes more, then stir in the reserved ¼ cup of seasoned flour and stir for 2 minutes. Stir in the chicken stock until smooth, then season with salt and pepper.
- Nestle the reserved chicken into the gravy and cover. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the chicken is cooked through, about 20 minutes. (more like 30 min if using larger breasts)
- Sprinkle with the remaining scallions and serve with steamed rice or mashed potatoes.
Notes
might add some mushrooms next time :)