Smothered Chicken, a delicious homemade meal of fall off the bone tender chicken in gravy. We love our fried foods in the South and we love gravy too. Marrying these two into a dish is surely something special. Just imagine how a piece or two of this smothered chicken served on a bed of creamy mashed potatoes or fluffy rice will be……AMAZING! Best of all, it’s a simple recipe and most of the work is done in the oven.
Although smothered chicken is a classic dish, there are many variations. That’s true of just about every dish these days. The basic concept remains consistent with everyone. My version has a gravy made from the pan drippings, onions and mushrooms. Your home will smell heavenly while it cooks too. While I prefer baking this in the oven, you can cook it in your slow cooker. I’ll make a note on cooking times for both.
Okay, let’s get started on this chicken….
- 3 lbs Mixed Chicken Pieces 🐔
- 1 c Buttermilk
- 3/4 c Vegetable Oil
- 1.5 c All Purpose Flour
- 1 tsp Salt
- 1 tsp Onion Powder
- 1/2 tsp Black Pepper
- 1/4 tsp Garlic Powder
- 1/4 tsp Poultry Seasoning
- 1/4 tsp Dried Thyme
- 3/4 c Button Mushrooms, stems removed & sliced
- 1 Onion, sliced and rough chopped (large pieces are okay for this dish)
- 1/2 c Reserved Dredge Mixture
- 4 c Chicken Stock
Cook each piece of chicken about four minutes per side until the coating is nicely browned. The chicken does not have to be cooked through at this point. It will finish cooking in the oven. Once browned remove the chicken pieces and place into a large casserole dish.
Pour the gravy over the chicken in the casserole dish.
Cover with foil and place the casserole dish into the oven. Bake for 1.5 to 2 hours.
If cooking in a slow cooker: Follow all steps but place chicken pieces into the slow cooker and add gravy. Cook on high for four hours.
Be gentle removing the chicken pieces from the cooking dish. They will be very tender and the meat will fall off the bone if not careful. Serve hot.