Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work, but they require some adjustments. Sear them just until golden (about 4 minutes per side) and reduce the simmering time to 30-40 minutes. Keep in mind that breast meat won't be quite as juicy as thighs, but the gravy helps keep everything moist.

Why is my gravy lumpy and how can I fix it?

Lumpy gravy usually happens when flour isn't fully incorporated into the fat before adding liquid. To fix lumpy gravy, strain it through a fine-mesh sieve or blend it with an immersion blender. Prevent lumps by whisking continuously when adding flour and then again when adding the stock.

Can I make this recipe in a slow cooker?

Yes! Brown the chicken and make the roux as directed, then transfer everything to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender. The gravy may need thickening at the end - remove the chicken and simmer the gravy on high for 15-20 minutes with the lid off.

What's the best way to reheat this dish without drying out the chicken?

The key is to reheat slowly with added moisture. Place the chicken and gravy in a covered skillet with a splash of chicken broth. Heat on low, turning occasionally, until warmed through. For microwave reheating, cover with a damp paper towel and heat at 70% power, checking every 30 seconds.

Southern Smothered Chicken Thighs with Gravy and Rice Recipe

Description

A hearty, flavorful Southern dish featuring tender, seasoned chicken thighs simmered in a luscious, homemade gravy and served over fluffy white rice. This comforting recipe is perfect for a family dinner or any occasion where you want a taste of the South at your table.

Ingredients

Units Scale

For the Chicken:

2 teaspoons Diamond Crystal kosher salt (use half this amount if using any other brand or type of salt)
2 teaspoons ground black pepper
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon lemon pepper
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
3 pounds bone-in chicken thighs
2 teaspoons neutral oil

For the Gravy:

6 tablespoons unsalted butter
1 yellow onion, sliced
6 tablespoons all-purpose flour
1 tablespoon chicken bouillon powder (or to taste)
4 cups low-sodium chicken stock

To Serve:

6 cups cooked white rice

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Instructions

Preheat the Pot or Skillet
Heat a large Dutch oven or cast iron skillet over medium-high heat to prepare it for browning the chicken.
Prepare the Seasoning Mix
In a small bowl, mix together the salt, black pepper, granulated onion, granulated garlic, lemon pepper, chili powder, and cayenne pepper.
Season the Chicken
Season the chicken thighs on all sides generously with the spice mixture, ensuring you pull back the skin to thoroughly season the meat underneath.
Brown the Chicken
Pour the oil into the preheated pot or skillet. Place the seasoned chicken thighs skin-side down and brown them on both sides, about 6 minutes in total. Remove the chicken and set aside.
Cook the Onions
Add the butter and sliced onions to the pot. Stir them with a spoon or spatula, scraping up any browned bits from the bottom. Sauté the onions until they are softened and translucent, about 5-7 minutes.
Make the Roux
Gradually add the flour and chicken bouillon powder to the onions and butter. Whisk continuously until the mixture forms a smooth, well-combined paste.
Prepare the Gravy
Slowly pour in the chicken stock while whisking vigorously to create a smooth gravy. Taste and adjust the seasoning with additional bouillon powder if needed.
Simmer the Chicken
Bring the gravy to a low boil, then return the browned chicken thighs to the pot. Reduce the heat to low, cover, and let the chicken simmer in the gravy for 1 hour, stirring occasionally, until tender and cooked through.
Serve
Plate the smothered chicken alongside a scoop of cooked white rice. Spoon extra gravy over the top and serve immediately for the best flavor.

Notes

Adjust the Roux Color: For a richer, deeper-flavored gravy, cook the flour and butter mixture (roux) a bit longer until it turns a light golden brown before adding the stock.
Let It Rest: Allow the cooked chicken to rest in the gravy off the heat for 5-10 minutes before serving to let the flavors meld further.
Using Chicken Breasts: Chicken breasts can be substituted if preferred. Sear them just until golden brown (about 4 minutes per side), then reduce the simmering time to 30-40 minutes or until they are tender and cooked through.

Nutrition

Serving Size: 1 serving
Calories: 485
Sugar: 2g
Sodium: 810
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 34
Cholesterol: 125mg