Smothered Chicken

Prep:

Start by coating your chicken leg quarters with about 3/4 of the seasoning blend, making sure every piece is well covered. Set them aside to marinate for at least 30 minutes so the seasoning has time to really work its way into the meat.

Chop your onions, peppers, and garlic and set them aside so everything is prepped and ready when it is time to build the gravy.

Cooking:

Add avocado oil and the chicken skin side down onto a cold skillet and turn the heat up to medium high. Starting in a cold pan allows the fat to render slowly and creates a crispier crust on the skin. Brown the chicken on each side until you get a nice golden color, but do not cook it all the way through since it will continue cooking in the oven.

Remove the chicken from the pan and go in with the chopped onions and peppers, cooking them until they are translucent and softened. Once the veggies are ready, add in the chopped garlic along with the butter.

Once the butter has melted, sprinkle in the flour and stir it into the veggies, cooking until the mixture develops a nice brown color. This step builds the base of your gravy and gives it that depth of flavor and richness.

Pour in the chicken broth and bring everything to a simmer, stirring well to make sure the flour is fully incorporated and there are no lumps. Once the broth is simmering, add in the rest of your seasoning blend and stir to combine.

Add the chicken back into the pan and baste it with the gravy until every piece is fully covered. Transfer to the oven and bake at 350 degrees for 40-45 minutes, basting the chicken with the gravy at least once during the process. I personally baste mine about 3 times throughout the bake because it keeps the chicken moist and allows the gravy to build up on the surface in the most delicious way.

Serve over a bed of rice with plenty of that gravy spooned on top.

TIPS AND TRICKS:

-Starting the chicken in a cold skillet with the skin side down is a technique that makes a big difference. It allows the fat under the skin to render out slowly which gives you a much crispier and more evenly browned crust compared to dropping the chicken into a hot pan.

-Do not skip the step of browning the flour with the veggies before adding the broth. Cooking the flour for a minute or two removes the raw taste and gives your gravy a richer color and deeper flavor that you will notice in every bite.

-Basting the chicken multiple times during the bake is what takes this dish from great to incredible. Each time you spoon that gravy over the chicken it builds up another layer of flavor on the surface and keeps the meat from drying out in the oven.

-If your gravy is too thick after baking, stir in a little extra chicken broth to loosen it up to your preferred consistency. If it is too thin, let it simmer on the stovetop for a few minutes after it comes out of the oven to reduce and thicken.

-Marinating the chicken for longer than 30 minutes will give you even more flavor. If you have the time, letting it sit in the seasoning for a couple of hours or even overnight in the fridge will take the taste to another level.

FREQUENTLY ASKED QUESTIONS:

Can I use bone in chicken thighs instead of leg quarters?

For sure. Bone in chicken thighs work great for smothered chicken and will give you the same tender fall off the bone result. You may need to reduce the bake time by about 5-10 minutes since thighs are smaller than full leg quarters, so just keep an eye on them.

Do I need to use a cast iron skillet?

A cast iron skillet is great for this recipe because it holds heat well and gives you an excellent sear, but any oven safe skillet or Dutch oven will work just fine. The most important thing is that whatever you use can go from the stovetop to the oven safely.

How do I know when the chicken is done?

After 40-45 minutes at 350 degrees the chicken should be fully cooked through with an internal temperature of 165 degrees or higher. The meat should be tender and pulling away from the bone easily. If you are unsure, use a meat thermometer to check the thickest part of the leg quarter.

Can I make the gravy ahead of time?

You can prepare the gravy ahead of time and store it in the fridge for up to 2 days. When you are ready to cook, sear your chicken, warm up the gravy on the stovetop, combine them in the pan, and bake as directed. This is a great way to cut down on active cooking time when you are busy.

How do I store and reheat leftovers?

Store the chicken and gravy together in an airtight container in the fridge for up to 3-4 days. Reheat in the oven at 325 degrees for about 15-20 minutes or until warmed through. You can also reheat on the stovetop over low heat, spooning the gravy over the chicken as it warms up to keep it moist.