Welcome to Gochujang Mamá YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food.
Today I am making a delicious tender and juicy smothered chicken that is a for sure to be a hit. It is a southern comfort food classic that is a perfect one pan meal idea.
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INGREDIENTS
2 to 2 1/2 lbs (907 g to 1.13 kg) bone in chicken thighs
1 tsp season all seasoning salt (or regular salt)
1/2 tsp lemon pepper
1/3 cup all purpose flour (45 g)
2 to 3 Tbsp cooking oil (30 to 45 mL)
*optional 8 oz fresh baby bella mushrooms (226 g)
1/2 of a medium onion (70 g)
1/2 of a bell pepper (50 g)
3 cloves of garlic (15 g)
1 stick of celery (50 g)
1 Tbsp butter (14 g)
2 Tbsp all purpose flour (20 g)
16 to 18 oz chicken broth (473 mL to 532 mL)
*If using a no to low sodium chicken broth adjust seasonings and spices
- Pat dry thawed chicken with paper towels
- Season chicken with season all and lemon pepper
- Then dredge with flour both sides of chicken
- In a preheated skillet with oil brown chicken for six minutes on each side using a medium to medium high heat
- Then remove chicken and any rendered fat from pan
- Now add sliced mushrooms and sauté for 3 to 5 minutes and then remove from skillet
- Now add 2 Tbsp of rendered fat back in to pan and sauté chopped onion, celery, bell pepper and garlic until softened
- Next add butter then melt completely
- Add flour, cook for one minute or until a golden crust forms at the bottom of skillet
- Now add a half cup of chicken broth at a time and stir until smooth
- Add cooked mushrooms and browned chicken back in to skillet
- Bring to a simmer then cover with a lid
- Cook for thirty five minutes or until internal temperature of chicken reaches 160ºF to 165ºF
- Once cooked serve on top of white rice and spoon on extra pan gravy
- Serves at least 4 single servings
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