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Mark Phillips
@chefsoutherntemp
00:10
PREP
00:50
COOK
01:00
Total Time
Ingredients & Directions
Directions
Cajun Southern Smothered Chicken
2 lbs
Springer Mountain Farms Thighs or Drumsticks
1 1/3 cups
flour
2-3 tablespoons
Cajun seasoning
2/3 cup
vegetable oil
1 medium
onion, sliced
1/2 medium
bell pepper, seeded and sliced
1 teaspoon
salt
1 teaspoon
pepper
1 teaspoon
garlic powder
2 cups
chicken broth
1/4 cup
heavy cream
Fresh parsley, for garnish (optional)
- In a large bowl, whisk together flour and Cajun seasoning.
- Remove 3 Tablespoons of this seasoned flour from the bowl and reserve this for later.
- Completely coat each piece of chicken in the large bowl of flour mixture.
- Heat oil in a large deep pan over medium heat, and add the coated pieces of chicken. (If your pan is too crowded, it is better to cook in batches.)
- Fry the chicken until it is browned on all sides. (It does not need to be cooked through at this point because we will be cooking it again later.)
- Once the chicken is brown, remove it from the pan but leave the oil in the pan.
- Add the onion and peppers to the pan and fry until golden.
- Mix in the reserved 2-3 Tablespoons of seasoned flour to the pan to make a roux for the gravy.
- Whisk in salt, pepper, garlic powder, and chicken broth, and let this cook for 2-3 minutes. Make sure there are no lumps of seasoned flour mixture.
- Whisk in the heavy cream, and bring the mixture to a boil and allow it to cook for another 2-3 minutes, stirring constantly as it thickens.
- Add the chicken back to the pan, coat each piece of chicken with the gravy, cover the pan and allow the chicken to cook in the gravy for 30 minutes more. (Turn the chicken occasionally to help it cook evenly.)
- Garnish with parsley and serve.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Yield: 4-6
00:10
PREP
00:50
COOK
01:00 Total Time
Ingredients
Directions
Cajun Southern Smothered Chicken
2 lbs
Springer Mountain Farms Thighs or Drumsticks
1 1/3 cups
flour
2-3 tablespoons
Cajun seasoning
2/3 cup
vegetable oil
1 medium
onion, sliced
1/2 medium
bell pepper, seeded and sliced
1 teaspoon
salt
1 teaspoon
pepper
1 teaspoon
garlic powder
2 cups
chicken broth
1/4 cup
heavy cream
Fresh parsley, for garnish (optional)
- In a large bowl, whisk together flour and Cajun seasoning.
- Remove 3 Tablespoons of this seasoned flour from the bowl and reserve this for later.
- Completely coat each piece of chicken in the large bowl of flour mixture.
- Heat oil in a large deep pan over medium heat, and add the coated pieces of chicken. (If your pan is too crowded, it is better to cook in batches.)
- Fry the chicken until it is browned on all sides. (It does not need to be cooked through at this point because we will be cooking it again later.)
- Once the chicken is brown, remove it from the pan but leave the oil in the pan.
- Add the onion and peppers to the pan and fry until golden.
- Mix in the reserved 2-3 Tablespoons of seasoned flour to the pan to make a roux for the gravy.
- Whisk in salt, pepper, garlic powder, and chicken broth, and let this cook for 2-3 minutes. Make sure there are no lumps of seasoned flour mixture.
- Whisk in the heavy cream, and bring the mixture to a boil and allow it to cook for another 2-3 minutes, stirring constantly as it thickens.
- Add the chicken back to the pan, coat each piece of chicken with the gravy, cover the pan and allow the chicken to cook in the gravy for 30 minutes more. (Turn the chicken occasionally to help it cook evenly.)
- Garnish with parsley and serve.
