In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.
Introduction
Welcome to AdrianRecipes.com, where we explore the delightful world of comfort food! Today, we’re diving into a soul-warming dish that combines the rich flavors of Southern cooking with a touch of vibrant peppers and silky onion gravy: Smothered Chicken with Peppers & Onion Gravy. This classic recipe is not only a feast for the senses but also a versatile dish that fits any occasion, from a cozy family dinner to an impressive gathering with friends. In this blog post, we’ll guide you step-by-step through the process of making this succulent dish, ensuring you achieve restaurant-quality results in the comfort of your own kitchen.
Ingredients List
- 4–6 bone-in, skin-on chicken thighs
- 1–2 tablespoons olive oil (for searing)
- 1 tablespoon butter
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 cloves garlic, minced
- 1 tablespoon flour (for thickening the gravy)
- 2 cups chicken broth
- ½ cup heavy cream (optional, for richness)
- 1 teaspoon paprika
- 1 teaspoon Cajun seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- Salt and cracked black pepper, to taste
- Cooked white rice, for serving
Timing
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 4
Step-by-Step Instructions
Step 1: Prepare and Season the Chicken
Pat the chicken thighs dry with paper towels. Season generously on both sides with Cajun seasoning, paprika, garlic powder, onion powder, thyme, salt, and pepper.
Step 2: Sear the Chicken
Heat a large cast iron skillet over medium-high heat and add the olive oil. Once hot, place the chicken thighs skin-side down and sear until the skin is golden brown and crispy (about 4–5 minutes per side). Remove the chicken from the skillet and set aside — don’t wipe the pan, those browned bits are flavor gold!
Step 3: Build the Gravy Base
In the same skillet, melt the butter, then add the onions and bell peppers. Sauté for 5–6 minutes, stirring often, until soft and lightly caramelized. Add the minced garlic and cook for another 30 seconds. Sprinkle in 1 tablespoon of flour, stirring well to coat the veggies and soak up the butter and drippings.
Step 4: Make the Gravy
Gradually pour in the chicken broth, whisking as you go to remove any lumps. Bring it to a simmer — the sauce will start to thicken into a silky gravy. Add the heavy cream (if using) and adjust seasoning with more salt, pepper, or Cajun spice to taste.
Step 5: Smother the Chicken
Return the seared chicken thighs to the skillet, nestling them into the gravy with the peppers and onions. Spoon some gravy over the top and cover the pan. Simmer on low heat for 15–20 minutes, allowing the flavors to meld and the chicken to become fall-apart tender.
Step 6: Serve
Spoon a bed of steamed white rice into a bowl. Place the smothered chicken on top and ladle plenty of that rich onion-pepper gravy over it.
Nutritional Information
- Calories: Approximately 450 kcal per serving
- Protein: 30g
- Fat: 28g
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 4g
Healthier Alternatives for the Recipe
For a lighter version of Smothered Chicken with Peppers & Onion Gravy, consider these swaps:
- Use skinless chicken thighs to reduce fat content.
- Substitute heavy cream with a low-fat yogurt or omit it entirely.
- Opt for whole grain or cauliflower rice instead of white rice for more fiber.
Serving Suggestions
This dish pairs beautifully with a simple green salad or steamed vegetables like broccoli or asparagus. For a touch of freshness, garnish with chopped parsley or green onions.
Common Mistakes to Avoid
- Not Searing Properly: Ensure the skillet is hot enough before adding chicken to achieve a crispy skin.
- Overcrowding the Pan: Sear the chicken in batches if necessary, to avoid steaming instead of browning.
- Skipping the Flour: The flour is crucial for thickening the gravy, so don’t skip this step.
Storing Tips for the Recipe
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken and gravy on the stovetop over low heat, adding a splash of broth if needed to loosen the gravy.
Conclusion
Smothered Chicken with Peppers & Onion Gravy is a delightful dish that brings warmth to any table. Its rich flavors and comforting texture make it a family favorite, perfect for both busy weeknights and leisurely weekends. We hope this recipe becomes a staple in your culinary repertoire!
FAQs
Q: Can I use chicken breasts instead of thighs? A: Yes, but be mindful of the cooking time as breasts may dry out faster than thighs.
Q: What if I don’t have Cajun seasoning? A: You can make a simple substitute using a mix of paprika, cayenne pepper, garlic powder, and oregano.
Q: Can I make this dish ahead of time? A: Absolutely! Smothered Chicken can be made a day in advance and reheated gently for serving.
For more delicious recipes and cooking tips, be sure to explore our other posts on AdrianRecipes.com. Happy cooking!
Smothered Chicken with Peppers & Onion Gravy
Ingredients
Equipment
Method
- Pat the chicken thighs dry with paper towels. Season generously on both sides with Cajun seasoning, paprika, garlic powder, onion powder, thyme, salt, and pepper.
- Heat a large cast iron skillet over medium-high heat and add the olive oil. Once hot, place the chicken thighs skin-side down and sear until the skin is golden brown and crispy (about 4–5 minutes per side). Remove the chicken from the skillet and set aside — don’t wipe the pan, those browned bits are flavor gold!
- In the same skillet, melt the butter, then add the onions and bell peppers. Sauté for 5–6 minutes, stirring often, until soft and lightly caramelized. Add the minced garlic and cook for another 30 seconds. Sprinkle in 1 tablespoon of flour, stirring well to coat the veggies and soak up the butter and drippings.
- Gradually pour in the chicken broth, whisking as you go to remove any lumps. Bring it to a simmer — the sauce will start to thicken into a silky gravy. Add the heavy cream (if using) and adjust seasoning with more salt, pepper, or Cajun spice to taste.
- Return the seared chicken thighs to the skillet, nestling them into the gravy with the peppers and onions. Spoon some gravy over the top and cover the pan. Simmer on low heat for 15–20 minutes, allowing the flavors to meld and the chicken to become fall-apart tender.
- Spoon a bed of steamed white rice into a bowl. Place the smothered chicken on top and ladle plenty of that rich onion-pepper gravy over it.
