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Southern Smothered Chicken Recipe

This is an old family recipe passed down by my husband’s New Orleanean grandmother.

Prep time:  15 minutes | Cook time:  1 hour and 15 minutes | Serves: 4-6



  • 3 tablespoons peanut oil
  • 6 chicken thighs, skin on
  • salt
  • black pepper
  • dried thyme
  • 1/2 cup flour (to dredge chicken)
  • 1 tablespoon flour (for roux)
  • 1 large yellow onion, chopped
  • 1 stalk celery, chopped
  • 1 1/2 cups carrots, chopped
  • 2 cloves garlic
  • 1/2 cup white wine
  • 1 cup chicken stock
  • A pinch of cayenne pepper, or more for more kick


  1. Heat the peanut oil in a large heavy skillet or dutch oven over medium-high heat.
  2. Season chicken with 1/2 teaspoon pepper, 1 teaspoon of salt and 1 teaspoon of dried thyme.  Dredge chicken in 1/2 cup flour and place in hot oil.  Brown chicken on both sides. Place browned chicken on plate.
  3. Lower heat to medium and add 1 tablespoon of flour.  Work quickly with a wooden spoon continuously stirring flour into oil for a couple minutes until roux is dark brown and uniform in color.  Stir in onions, celery and carrots.  Cook 5 minutes, until tender.  Add garlic and cook 5 minutes more.  Add wine and continue stirring for about 3 minutes until roux is thick.
  4. Very slowly, add chicken broth, stirring continuously until sauce is fully blended.  Stir in 1 teaspoon of thyme.  Add browned chicken thighs and return to boil.  Reduce heat to low, cover pot and simmer for 40 minutes.  Check it while simmering to make sure chicken or sauce is not sticking on bottom.  Add 1 teaspoon of salt, 1/2 teaspoon of black pepper and a pinch of cayenne.  Serve over rice.

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