Smothered Chicken

Smothered Chicken is comfort food at its finest. Pan seared chicken drumsticks, then baked in a delicious gravy (you can use any cut of chicken you want). This recipe will give you the juiciest, most tender chicken with an incredibly flavorful gravy, slowly baked until the chicken falls off the bone. The easiest and tastiest dinner idea, best served over a bed of mashed potatoes or rice! You can find the mashed potato recipe on my page, if you scroll down, I use red skin potatoes this time.

—Ingredients—

12 drumsticks

1 tablespoon lemon pepper

1 tablespoon adobo

1 tablespoon paprika

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon chili powder

1 teaspoon thyme

1 teaspoon rosemary

The juice 1/2 lemon

1 medium size onion

1 bell pepper

2 stalks of celery

3 cloves garlic

3 tablespoons olive oil

1 22oz can cream of chicken (cambells)

1 cup chicken broth

1. Clean chicken and pat dry, place the chicken in a large bowl. Add in all the spices lemon pepper, adobo, paprika, black pepper, garlic powder, onion powder, chili powder, Thyme, rosemary, lemon juice. Mix until well combined. If you have time you can let it marinate for about a half an hour.

2. Preheat the oven to 400°F.

3. Chop all the vegetables small (onion, bell pepper, celery, garlic).

4. Place a large skillet on high heat, add in olive oil, sear the chicken on both sides until golden brown and remove from the pan. (I seared the chicken in two batches to not overcrowd the pan).

5. Make the gravy- To that same pan, add in the chopped veggies and sauté for 3 to 5 minutes until softened. To the sautéed veggies add the cream of chicken, chicken broth and mix.

6. Place all the chicken in a casserole dish, pour the gravy over the chicken, cover with parchment paper or aluminum foil.

7. Place in the oven, Bake for 40 minutes, take it out of the oven, remove the parchment paper or foil place it back in the oven for another 20 minutes uncovered.

8. Once done, serve it over some mashed potatoes or rice. Garnish with parsley and enjoy.

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