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Smothered Chicken

Tender chicken thighs seared until golden and simmered in a rich onion and bell pepper gravy on the stovetop.

50 minMediumServes 4520 cal/serving

Southern AmericanDinnerStovetopStandardHigh ProteinLow CarbNut-FreeEgg-FreeShellfish-FreeSesame-FreeSoy-FreeLow-SugarAlcohol-Free

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Ingredients

  • 2 lbs bone-in chicken thighs, trimmed
  • 2 tbsp vegetable oil
  • 1/3 cup all-purpose flour
  • 1 large yellow onion, sliced
  • 1 medium green bell pepper, chopped
  • 4 cloves garlic, minced
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 tsp salt and pepper

Instructions

  1. 1

    Dredge 2 lbs trimmed bone-in chicken thighs in 1/3 cup all-purpose flour mixed with 1 tsp salt and pepper, reserving remaining flour.

  2. 2

    Heat 2 tbsp vegetable oil in a heavy skillet over medium-high heat and sear 2 lbs trimmed bone-in chicken thighs until golden on both sides, then remove to a plate.

  3. 3

    Sauté 1 large sliced yellow onion, 1 medium chopped green bell pepper, and 4 cloves minced garlic in the pan juices until softened.

  4. 4

    Sprinkle remaining 1/3 cup all-purpose flour over the vegetables and stir for 1 minute.

  5. 5

    Whisk in 2 cups chicken broth and 1/2 cup heavy cream, bring to a simmer, and return 2 lbs trimmed bone-in chicken thighs to the pan.

  6. 6

    Cover and simmer over low heat until internal temperature of 2 lbs trimmed bone-in chicken thighs reaches 165°F.

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Questions

What internal temperature should Smothered Chicken reach?

For Smothered Chicken, the target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

Can I skip the searing in Smothered Chicken?

Step 2 reads: "Heat 2 tbsp vegetable oil in a heavy skillet over medium-high heat and sear 2 lbs trimmed bone-in chicken thighs until golden on both sides, then remove to a plate." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Is there a substitute for heavy cream in Smothered Chicken?

The entry for Smothered Chicken calls for 1/2 cup heavy cream. In its place: In sauces and soups, use half-and-half with a teaspoon of cornstarch per cup, or evaporated milk. Neither will whip.

Can I use chicken breasts instead of chicken thighs in Smothered Chicken?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Smothered Chicken uses 2 lbs bone-in chicken thighs, trimmed.

Can I make Smothered Chicken dairy-free?

Yes. The dairy in Smothered Chicken is 1/2 cup heavy cream. Swap the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Is Smothered Chicken keto-friendly?

A serving of Smothered Chicken carries 14 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 70 percent of the budget; against a moderate 100 g low-carb day it is 14 percent.

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