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Smothered chicken is comfort food like no other! This creamy casserole is hearty and perfect on a cool night.
- 6 pounds whole chicken cut up or equivalent parts
- 2 cups buttermilk
- 1/4 cup oil for frying
- 1 1/2 cups flour
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp poultry seasoning
- 1/4 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
- 1/2 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 1 1/2 - 2 hours.
Serving: 1g | Calories: 777kcal | Carbohydrates: 37g | Protein: 52g | Fat: 46g | Saturated Fat: 17g | Cholesterol: 201mg | Sodium: 850mg | Potassium: 872mg | Fiber: 2g | Sugar: 7g | Vitamin A: 700IU | Vitamin C: 5.6mg | Calcium: 169mg | Iron: 3.9mg