Southern-Style Smothered Chicken
To do right by this simple dish, we smothered the pieces but not the flavor of the chicken.
Why This Recipe Works
For perfectly tender, evenly cooked Southern-Style Smothered Chicken, we start with chicken parts rather than a whole bird. We brown the pieces and then shallow-braise them in a savory gravy built from pantry ingredients: chicken broth, flour, sautéed onions, celery, garlic, and dried sage. We found that we needed just 2 tablespoons of flour to thicken the gravy to a rich—but not stodgy—consistency. A splash of cider vinegar brightens the sauce and helps the chicken’s flavor shine.
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