Smothered chicken is a classic comfort food dish that has deep roots in Southern cooking. But what exactly does it mean to “smother” chicken? In this complete guide, we’ll explain the smothering technique, its history, how to make it, and why it results in such tender, flavorful chicken.
What Is Smothered Chicken?
To smother chicken means to cook it low and slow in a covered pan with a flavorful liquid like gravy or sauce. The chicken is simmered or braised until very soft and tender, soaked in the cooking liquid and flavors. This technique keeps the chicken incredibly moist and infuses it with taste. Smothered chicken is sometimes also referred to as braised, stewed or choked chicken.
The Origins and History of Smothered Chicken
Smothered chicken has its origins in soul food, Cajun and Creole cooking. The technique likely originated in West Africa, where stewing and braising chicken was common. It then made its way over with the slave trade, evolving in the American South. The term “smother” or “choke” refers to slowly cooking the chicken in a heavy pot with aromatics like onions.
Over time smothered chicken became a staple comfort food in African American Southern communities. It remains popular today at soul food restaurants Sunday dinners and special occasions. The dish is also now enjoyed all over the South and beyond.
How To Make Smothered Chicken
While recipes can vary, there are some basic steps for making smothered chicken:
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Season the chicken Salt, pepper and spices like paprika thyme or cayenne add flavor.
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Brown the chicken Get nice sear on the chicken in a skillet for extra flavor
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Sauté aromatics: Onions, bell peppers, celery and garlic build a flavor base.
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Make a sauce: Broth, tomatoes or cream makes a flavorful smothering sauce.
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Simmer: Cover and cook on low heat about 30-60 minutes until chicken is fall-off-the-bone tender.
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Adjust seasoning: Taste and add more salt, pepper or hot sauce as desired.
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Serve: Spoon sauce over chicken and serve with rice, potatoes or biscuits to soak up the delicious sauce.
Why Smothering Makes Chicken So Tender and Flavorful
There are a few reasons why the smothering technique results in such melt-in-your-mouth, delicious chicken:
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Low and slow cooking: The gentle simmering over an extended time allows the chicken to become very tender.
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Moist heat: The liquid steaming and basting the chicken keeps it incredibly moist and juicy.
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Flavor infusion: The sauce penetrates the chicken, making it soaked with taste.
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Collagen breakdown: The long cooking breaks down connective tissue into gelatin for soft, luscious meat.
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Maillard reaction: Browning the chicken first develops rich, complex flavors.
Tips for Making Perfect Smothered Chicken
Follow these tips for smothered chicken that’s guaranteed to be delicious:
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Use bone-in chicken pieces like thighs, legs or quarters. The bones add flavor.
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Skip the skin to reduce fat and calories if desired.
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Allow to cook low and slow for at least 30-60 minutes for fall-off-the-bone meat.
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Make sure the pan is covered so the chicken gently steams and braises.
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Use a flavorful liquid like chicken stock, tomatoes or cream for the sauce.
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Try adding different spices, herbs, hot sauce or vegetables to customize the flavor.
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Mix up the sauce – try mushroom, onion or sausage gravy variations.
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Serve smothered chicken with rice, mashed potatoes, cornbread or biscuits to enjoy every last bit of the tasty sauce.
Healthy Smothered Chicken Alternatives
For a lighter take, try these healthy modifications:
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Use skinless chicken breasts or thighs.
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Skip frying and just bake or sauté the chicken.
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Make the sauce with broth or tomatoes instead of heavy cream.
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Use whole wheat flour for the sauce thickener.
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Boost nutrition with veggies like mushrooms, greens or tomatoes.
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Skip the salt and use herbs, spices and hot sauce to boost flavor.
Common Questions
What cut of chicken works best?
Chicken thighs, drumsticks and quarters work well since they stay juicy when simmered. Breasts can dry out.
Does smothered chicken need to be fried first?
No, you can sauté or bake it instead of frying if you prefer. Frying just adds flavor.
What can I serve with smothered chicken?
Rice, mashed potatoes, pasta and biscuits or cornbread are classic pairings. A veggie side is great too.
How long does it take to make?
Plan on 30-60 minutes of gentle simmering to make the chicken fall-off-the-bone tender.
Can I use a slow cooker or Instant Pot?
Absolutely! Slow cookers and pressure cookers are great shortcuts for easy smothered chicken.
Conclusion
Smothered chicken is a beloved Southern comfort food for good reason. The technique of gently braising chicken in a flavorful sauce results in incredibly tender, juicy and full-flavored meat. While recipes can vary, the keys are low and slow cooking, a well-seasoned sauce and the right cut of chicken. Next time you need some comforting home cooking, give smothered chicken a try! Serve it over rice with some veggies on the side for a delicious down-home meal.
Step 1: Bread and Fry the Chicken
The first step is to dredge the chicken pieces in a seasoned flour mixture. To start, add the flour and seasonings into a large bowl and whisk together. If the flour is clumpy, run it through a sifter to get rid of lumps. Pat the (clean) chicken pieces dry with a paper towel, then coat the chicken, making sure it’s completely covered with that seasoned flour. Don’t toss out that excess flour—we’ll be using it to make our creamy gravy!
Next, we’re going to brown the chicken. Heat some vegetable oil in a skillet over medium heat, then fry the chicken on all sides until it’s nice and golden brown. Don’t worry if the chicken isn’t completely cooked through—it’ll finish cooking in the gravy. We just want that nice, crispy browned chicken to have some flavor before smothering in the onion gravy.
Can I freeze leftover smothered chicken?
If there are any leftovers (not likely with this recipe ), you can freeze them for up to three months! Leftovers are best stored in an airtight container and will keep in the fridge for 4-5 days.