Smothered Chicken & Gravy

14
Ingredients

45m
Prep Time

30m
Cook Time

1h 15m
Ready In

Recipe: #41884

November 18, 2023

Categories: Chicken, Southern One-Pot Meal, Spices, Buttermilk, more

recipe by:
JostLori

"Very Southern dish - you can also make this with pork cutlets. Works best in a cast iron skillet. Prep time includes 30 minutes marinating time."

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (274.8 g)
Calories 395
Total Fat - 25.5 g
Saturated Fat - 8.5 g
Cholesterol - 138.9 mg
Sodium - 447.5 mg
Total Carbohydrate - 14.4 g
Dietary Fiber - 1.4 g
Sugars - 4.2 g
Protein - 26.8 g
Calcium - 102 mg
Iron - 2 mg
Vitamin C - 1.1 mg
Thiamin - 0.2 mg

Step 1

Marinate the chicken in the buttermilk for 2 hours.

Step 2

Add 1 tablespoon of Creole seasoning to the buttermilk and pour it over the chicken. Marinate 30 minutes.

Step 3

Remove chicken from the buttermilk and pat dry.

Step 4

Mix the 1/2 cup flour and the Creole seasoning. Dredge the chicken in the flour mixture, covering all sides. Press the flour into the chicken gently.

Step 5

Heat the oil or bacon grease (or a mix) in a cast iron skillet over medium heat - there should be just enough to cover the bottom with a thin layer.

Step 6

Add the garlic, onions, and celery and saute for about 3 minutes, or just until they start to cook and become translucent.

Step 7

Remove the vegetables from the skillet, set aside, and carefully add the chicken.

Step 8

Cook for about 4 minutes, or until the bottom is golden brown, then flip and cook another 3 to 4 minutes.

Step 9

Remove the chicken from the pan and set aside.

Step 10

Melt the 2 tablespoons of butter in the skillet. Whisk in the 3 tablespoons flour and reduce heat to low. Cook, moving the flour around the pan so it doesn't scorch, for about 2 minutes.

Step 11

Add the chicken stock slowly, whisking to keep it smooth. Next, whisk in the milk and 1 teaspoon of Tony Chachere's seasoning.

Step 12

Simmer for about 1 minute to let it begin to thicken.

Step 13

Add the sauteed onion mixture and the chicken, spooning the gravy over the chicken.

Step 14

Bring to a boil, reduce heat to low, cover the pan, and simmer for 20 minutes. Check and stir occasionally to ensure that it isn't boiling dry or sticking.