Smothered chicken is a real southern specialty. You definitely can’t go wrong with tender juicy chicken thighs smothered in a rich gravy. Serve this meal with creamy cheesy potatoes au gratin. Thinly sliced potatoes layered with a cream sauce, and gruyere cheese.
Smothered Chicken With Potatoes Au Gratin Stacks
Potatoes Au Gratin Stacks
- 1 lb russet potato (peeled and thinly sliced)
- 2 tbsp butter
- 2 tbsp flour
- 2 cups heavy cream
- 1 tsp granulated garlic
- 1 tsp granulated onion
- 1/8 tsp nutmeg
- 1/4 tsp white pepper
- 1/4 tsp salt
- 1/2 cup gruyere cheese (shredded )
Smothered Chicken
- Oil for Shallow Frying Chicken
- 3-1/2 lbs boneless skinless chicken thighs
- 1-1/2 cups flour
- season chicken and flour to taste with salt, pepper, granulated garlic and granulated onion
- 1 medium onion (diced)
- 2 tbsp butter
- 2 tbsp flour
- 2 cups chicken broth
Potatoes Au Gratin Stacks
Preheat oven to 350 degrees. Grease 6 standard muffin tins with cooking spray.
2. In a sauce pan, melt butter, and whisk in flour until smooth.
3. Pour in heavy cream, and continue to whisk until sauce has thickened. Once the sauce has thickened add granulated garlic, granulated onion, salt, white pepper, and nutmeg. Remove sauce from heat.
4. Begin making potato stacks. Spoon, sauce into each muffin cup, put 2 slices of potato in each muffin cup, add gruyere cheese, and continue to stack until you've filled the muffin cups.
5. Cover with foil, and bake for 40 minutes until tender. Uncover the muffin tin and top with a bit more gruyere cheese. Bake an additional 15 minutes until cheese has melted. Let cool in pan before serving.
Smothered Chicken
Preheat over to 350 degrees. Season Chicken and flour to taste with granulated garlic, granulated onion, salt, and pepper.
2. Heat the oil and add the chicken. When the bottom of the chicken turns golden flip to the other side and cook until golden.Remove the chicken from the oil and place in an oven safe pan when both sides are golden. At this point, the chicken is not completely cooked.
3. Remove most of the oil from pan. Leave enough oil in the pan to caramelize onion. Melt butter, and whisk in flour. Pour chicken broth into the skillet. Once sauce comes to a boil, remove it from heat, and pour it over the chicken. Bake chicken for 45 minutes.
