I love southern comfort food. It tastes good to my soul! However, I eat this in moderation and try not to over indulge a lot. Recently, I shared this dish on my Instagram stories and page. It is has been highly requested for me to share here and now I am doing so for others to create. I love eating rice with my smothered chicken and gravy. Usually I prepare my rice first. I love using Mahatma long-grain rice. You can pick this brand up in your local Walmart, Kroger, Publix, Target and other stores that sell this brand. I simply follow the directions on the packaging to prepare it. I mostly use a rice steamer and allow it to cook on it’s own.
For the chicken, I used chicken legs and wings but you can use chicken thighs. Use about 6 to 9 pieces with the bone in. Clean your chicken and season it to your taste buds. However, the seasonings that I used were paprika, chili powder, black peppers, a pinch of salt, oregano, 1/2 tsp. crushed red pepper, 2 tsp. granulated onion, 2 tsp. minced garlic, regular yellow onion.
Preheat your oven to 400 degrees.
In a small mixing bowel, combine your 1 tsp. of paprika, 2 tsp of oregano, granulated onion and 1/2 tsp. of chili powder. Mix the seasonings all up with a spoon or small whisk. Now get a large bowl and place in your chicken. Leave the skin onto your chicken. Next, the seasoning that you just mixed in the small bowl, start to sprinkle that onto your chicken in the large bowl. You can also add a little kosher salt. and ground pepper. Make sure that your chicken is mixed well with all the seasonings that you just added (top and bottom).
In another medium size bowl, place 1 cup of all purpose flour, and the remainder of your seasoning from the bowl that you used on your chicken. Whisk or stir this all together.
Now for the wonderful chicken. Take one of the pieces of chicken and coat it in the flour mixture you just created. Place the coated chicken over to the side on a tray. Turn on the stove top to a medium-high heat, place your skillet on top of it. Add in enough cooking olive oil (enough to coat the bottom of the skillet). I personally use a black cast iron skillet like this one. Pan sear (just like frying your chicken) for 4-5 minutes on each side. Place the lid on top when you are pan-searing your chicken. Keep in mind that you don’t have to fry the chicken all the way done. After all your chicken is done, be sure to place it in a bowl over to the side and then add a small fresh sliced onion (chop first into small pieces) in the same skillet that you just pan-seared your chicken in and allow it to cook for 3-5 minutes in the oil. Stir your onions in the grease mixture. Add in your 2 tsp. minced garlic after the onions have cooked. Stir this around for about 1-2 minutes with your onions. Add crushed peppers. Add 2 tablespoon of butter and stir until your butter melts. Add a couple of tablespoons of your season flour that you created to coat your chicken and stir it in well. Once you start to see this mixture get a little bit lumpy, start to slowly introduce your 2 cups of chicken stock to this mixture and stir. Then add your 1/2 cup of heavy whipping cream slowly and stir. I use Horizon Organic brand but you can use the brand you love the most. Once your mixture is combined well, place in your pan-seared chicken. Spoon some of that creamy mixture onto the chicken that is in the skillet. Add your lid back to your skillet. Bake in your oven at 425 (Fahrenheit) for 1 hour. After 1 hour, your dish is done! Enjoy your southern creation.
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