Smothered Chicken and Gravy

Updated: Apr 22


1 yellow onion, diced

1/2 red bell pepper, diced

1/2 green bell pepper, diced

2 stalks celery, diced

7 cloves garlic, minced

1 stick butter

1/4 cup vegetable oil

2 pounds bone in chicken thighs & legs

cajun seasoning

1 tbs dark roux


  1. In a pot on a medium heat, melt the butter and saute the onions, celery, and bell peppers for 25 minutes. Add the garlic and saute for 3 minutes. Remove and set aside. In a bowl, season the chicken to taste.

  2. In the same pot, heat the oil and on high heat, sear the chicken skin side up. Flip and sear again until browned well on both sides.

  3. Pour in enough water to cover the chicken, add the veggies back in, and cover. Let simmer for an hour. To thicken the gravy; dissolve a little bit of dark roux. Season to taste.

  4. Serve over rice.

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