Soul Smothered Chicken

Recipe View 1 mins Gather all ingredients and have them prepped and ready to go.

Recipe View 2 mins In a large, heavy-bottomed skillet or Dutch oven, melt butter over medium-high heat. (2 minutes)

Recipe View 1 mins Season chicken pieces generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper. (1 minute)

Recipe View 5 mins Place 3/4 cup of flour in a shallow dish. Dredge each chicken piece in the flour, shaking off any excess. (5 minutes)

Recipe View 14 mins Carefully place the dredged chicken in the hot skillet, being careful not to overcrowd the pan. Brown the chicken on all sides until golden brown. This will take about 5-7 minutes per side. Set browned chicken aside on a plate, and drain the skillet, reserving about 1 tablespoon of the rendered butter/oil.

Recipe View 5 mins Reduce skillet heat to medium-low. Add the chopped onions, carrots, and celery to the skillet. Cook, stirring occasionally, until the vegetables are tender and slightly softened, about 5 minutes.

Recipe View 1 mins Add the minced garlic and cook for another minute until fragrant.

Recipe View 5 mins Stir in the remaining 3 tablespoons of flour and cook, stirring constantly, for 5 minutes to create a roux. This will help thicken the gravy.

Recipe View 2 mins Gradually pour in the chicken broth, stirring constantly to avoid lumps. Season with cayenne pepper, the remaining salt, and pepper. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.

Recipe View 30 mins Return the chicken pieces to the skillet, nestling them into the gravy. Cover the skillet tightly and reduce the heat to low. Simmer for about 30 minutes, or until the chicken is cooked through, and the juices run clear when pierced with a fork, and the gravy has thickened to your desired consistency.