Smothered Chicken

Start by getting your chicken ready. Place the chicken pieces in a large mixing bowl. Sprinkle over the poultry seasoning and one teaspoon of the browning sauce. Use your hands to massage the seasonings into the chicken, making sure each piece is well-coated. Cover the bowl and let the chicken marinate for 15-30 minutes. This will give the flavors a chance to really soak in.

Grab a large skillet or sauté pan with high sides and place it over medium-high heat. Add 3 tablespoons of unsalted butter and a tiny drizzle of vegetable oil, just enough to prevent the butter from burning. Swirl the pan to coat the bottom. Once the butter has melted and is bubbling, it’s time to sear the chicken. Place the chicken pieces skin-side down in a single layer in the pan. If your pan is small, do this in batches to avoid overcrowding. Sear each side for about 3-5 minutes, or until well-browned. Once done, transfer the chicken to a plate or bowl and set it aside.

In the same pan, add the remaining butter and let it melt. Toss in the diced onion and sauté for about 7 minutes until they soften and start to turn translucent. Add the minced garlic and cook for another 2 minutes until it becomes fragrant. Sprinkle the flour over the onions and garlic. Stir it around, letting the flour cook for about 3 minutes. You’ll start to smell the flour toasting, which is your cue to move on.

Add the remaining vegetable oil to the pan and stir to combine with the flour, making a roux. I like to switch to a whisk at this point, but a spatula works just as well. Pour in the remaining teaspoon of browning sauce, which will deepen the color of the gravy. Gradually whisk in 3 cups of chicken broth. The roux will thicken quickly, but don’t worry—it will loosen up as you continue adding liquid. Once the broth is well incorporated, whisk in all of the half-and-half. Check the consistency: if it’s too thick, add more chicken broth, 1/4 cup at a time, until it’s just right.

Now, season the gravy by adding the celery seed, garlic powder, and cracked black pepper. Give it a taste and add more kosher salt if needed. Return the seared chicken to the pan, making sure the pieces are mostly submerged in the gravy. Cover the pan, reduce the heat to medium-low, and let it simmer for about 25 minutes, stirring occasionally. The chicken should be completely cooked through by the end.

When the flour and oil have combined into a roux go ahead and add in the remaining browning. This will darken the color without standing over the stove for 15 minutes, stirring, but you can opt to do that instead. Once the roux is a caramel color, go ahead and whisk in 3 cups of chicken broth. Don't fret if the roux seems to suck it all up and the gravy is thick, it'll loosen as we add more liquid. After the three cups of chicken broth have been incorporated, whisk in all of the half-and-half. Once you've done that, how do you feel about the consistency? If it's too thick, go ahead and start whisking in the remaining chicken broth about 1/4 of a cup at a time, until you're happy with it.

Once the chicken is done, your dish is ready to serve! Ladle that rich, flavorful gravy over the chicken and enjoy your meal. Dassit!