A recipe for baked smothered chicken is Smothered and Covered Chicken and Gravy, which begins by searing chicken legs coated in flour, onion powder, paprika and cayenne pepper, as well as salt and pepper. These are then baked with a chicken stock, sauteed onions and garlic, thyme and bay leaf.
Smothered and Covered Chicken and Gravy
This easy recipe serves four. It originally appeared on the Food Network website.
Prep Time: 10 minutes
Cook Time: 45 minutes
Ready In: 55 minutes
- 2 tablespoons all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Coarse salt
- Freshly ground black pepper
- 1 tablespoon canola oil
- 4 chicken legs, quartered
- 2 onions, sliced
- 2 cloves garlic, finely chopped
- 1 cup reduced-fat, low-sodium chicken stock, warm
- 2 sprigs fresh thyme
- 1 bay leaf, ideally fresh
- Sear the chicken
- Cook onions, garlic and stock
After heating the oven to 350 F. Thoroughly combine the flour, onion powder, paprika, cayenne pepper, salt and pepper in a dish. Heat oil in an ovenproof skillet. Coat the chicken with the flour mixture, then sear on both sides in the oil. Remove and set aside.
Place the onions in the pan and reduce the heat to medium. Saute with salt and pepper until browned. Add the garlic and cook until the aromas are released, then stir in the rest of the flour mixture and stock. Bring to a boil, then reduce heat to simmer.
Add the chicken, juices, thyme and bay leaf and place the skillet into the oven. Bake for 30 minutes, or until the chicken juices run clear. Serve hot.