Our newest contributor Gail from the popular Facebook Page From The Pantry To The Table has hit it out of the park. We recently shared her Caramel Banana Cake Roll and today we share her Smothered Chicken and Gravy Recipe.
As you can see by the photo, this dish is delish! It’s loaded with bacon and button mushrooms and is perfect served with rice or mashed potatoes.
Smothered Chicken And Gravy Ingredients
- 6 Slices Bacon, Diced
- 1 kg Chicken Pieces, Bone in and skin on
- 1 brown onion diced
- 2 cups sliced button mushrooms
- 1 Cup Plain Flour
- 2 Teaspoons Garlic Powder
- 2 Teaspoons Onion Powder
- 1 Teaspoon Paprika
- 1 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1/2 Teaspoon Italian Seasoning
- 2 Tablespoons Butter
- 3 1/2 Cups Chicken Stock
- 1 Cup Milk
How To Make Smothered Chicken And Gravy Recipe
Add butter to a frypan with a couple of Teaspoons oil. Heat and allow to melt.
Pat the chicken thighs dry with paper towels and dredge the chicken on each side into the flour until coated. Shake off any excess flour.
Add the flour-coated chicken and cook for 4-5 minutes per side until golden brown.
Remove the chicken to a plate and set aside.
Add the remaining butter to the pan and allow it to melt.
Cook the diced bacon in a large frypan over medium-high heat until cooked through.
Remove bacon to a paper towel-lined plate and set aside. Add the onion, mushrooms, and spices.
Cook until onion is transparent add the seasonings and spices, stir well.
Add leftover flour, stirring through well.
Gradually whisk in the chicken broth and milk until gravy is smooth.
Return the cooked chicken and bacon to the pan.
Bring the mixture to a boil then reduce the heat to low and simmer for 20 minutes, until chicken is cooked through.
Serve with steamed white rice or mashed potato.
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Gail is mum to three grown children and Nana to six grandchildren. She runs her cooking blog on Facebook from her home in Australia.
She is widely followed and shares recipes for dinners, desserts, and everything in-between. We are thrilled to have her as a WHOot Contributor. Be sure to join her on Facebook here.