Cajun Southern Smothered Chicken from @chefsoutherntemp
Yield 4-6
Prep time
10 MinCook time
50 MinTotal time
1 HourCajun Southern Smothered Chicken
Ingredients
Chicken
- 2 lbs Springer Mountain Farms Thighs or Drumsticks
- 1 1/3 cups flour
- 2-3 tablespoons Cajun seasoning
- 2/3 cup vegetable oil
- 1 medium onion, sliced
- 1/2 medium bell pepper, seeded and sliced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 2 cups chicken broth
- 1/4 cup heavy cream
- Fresh parsley, for garnish (optional)
Instructions
- In a large bowl, whisk together flour and Cajun seasoning.
- Remove 3 Tablespoons of this seasoned flour from the bowl and reserve this for later.
- Completely coat each piece of chicken in the large bowl of flour mixture.
- Heat oil in a large deep pan over medium heat, and add the coated pieces of chicken. (If your pan is too crowded, it is better to cook in batches.)
- Fry the chicken until it is browned on all sides. (It does not need to be cooked through at this point because we will be cooking it again later.)
- Once the chicken is brown, remove it from the pan but leave the oil in the pan.
- Add the onion and peppers to the pan and fry until golden.
- Mix in the reserved 2-3 Tablespoons of seasoned flour to the pan to make a roux for the gravy.
- Whisk in salt, pepper, garlic powder, and chicken broth, and let this cook for 2-3 minutes. Make sure there are no lumps of seasoned flour mixture.
- Whisk in the heavy cream, and bring the mixture to a boil and allow it to cook for another 2-3 minutes, stirring constantly as it thickens.
- Add the chicken back to the pan, coat each piece of chicken with the gravy, cover the pan and allow the chicken to cook in the gravy for 30 minutes more. (Turn the chicken occasionally to help it cook evenly.)
- Garnish with parsley and serve.
