You couldn’t get more retro than this smothered chicken!
I really love these retro recipes!
First of all, they are hearty and filling. But most of all, they are very tasty! And if you’re looking for retro chicken recipes, you can’t get any better than this smothered chicken. It’s easy to make too.
The chicken stays juicy because it’s brined in buttermilk. I’ve come to see that soaking in buttermilk for about an hour improves any chicken dish–no matter how you cook it.
This casserole screams 1950s and that was when this chicken casserole had it’s heyday. Casseroles were a mainstay of that era. I think that’s because people made more time to prepare great dinners since most moms were not yet in the workforce.
Even though this smothered chicken is pretty easy to make, it’s not a 30-minute meal. The great news here is it can be made ahead and either frozen or refrigerated till it can be baked.
Starts Out Like Fried Chicken
The first steps of this recipe starts out like the preparation for a good old-fashioned fried chicken. However, it doesn’t end there.
The luscious gravy is the main attraction here. It’s rich and creamy and so full of flavor. The gravy contains mushrooms and pearl onions, but you can add other veggies you think your family might like into the mix. Green beans or peas would be a good addition as would corn. I feel it makes the meal more “complete.”
And it’s all baked to golden brown perfection in that wonderful gravy!
Delicious Seasoned Flour
This seasoned flour is so delicious that you might want to make double the amount and freeze it for later use with other chicken recipes. It’s also the secret to the great-tasting gravy.
- 2 whole chickens (about 3 lbs each) cut up or equivalent parts
- 2 cups buttermilk
- ¼ cup oil for frying
- Seasoned Flour:
- 1½ cups flour
- 1 tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp poultry seasoning
- ¼ tsp thyme
- 2 tbs butter
- 8 oz mushrooms, sliced in half
- 2 cups frozen pearl onions, thawed
- 3 cups chicken stock
- 1 cup half-and-half or light cream
- ½ cup reserved seasoned flour
- Place chicken parts in a large bowl; add buttermilk and toss to coat. Refrigerate for one hour.
- Mix all seasoned flour ingredients in a medium bowl. Drain the chicken and coat with the flour mixture.
- Heat a deep large (12-inches) skillet over medium-high heat. Add the oil and heat it till the oil shimmers. Brown chicken well on both sides—about 5 minutes per side. You will have to brown the chicken in batches to avoid overcrowding the pan.
- Preheat oven to 350 degrees F. Place browned chicken in a 13 x 9-inch deep baking dish; set aside.
- In the same pan you browned the chicken, add the butter and melt over medium heat. Place the mushrooms and pearl onions in the pan and cook until the mushrooms begin to get brown.
- Sprinkle the reserved flour over the veggies and stir until the flour becomes pasty. Add the chicken stock gradually, while stirring, until there are no lumps. Stir in the cream and continue cooking over medium heat until the gravy begins to thicken.
- Pour gravy over chicken and bake for 1½ - 2 hours.