Smothered Chicken

Tender chicken pieces get a savory crust from a warm spice blend of garlic, onion, paprika, and celery seed, then braise low and slow until fall-apart juicy. The result is comfort food at its finest, with rich pan drippings perfect for soaking into rice or potatoes. Make this for a satisfying weeknight dinner that tastes like a Sunday supper.

Ingredients

1 tbsp + 1 tsp coarse salt

1/2 tsp ground black pepper

1 1/2 tsp garlic granules

1 1/2 tsp onion granules

1 tsp paprika

1 tsp ground celery seed

3 tbsp avocado oil

1 (3 1/2 to 4 lb) roasting chicken, cut into breasts with wing bone attached and thigh and drum connected

6 strips regular cut bacon, julienned

2 large yellow onions, peeled and thickly sliced

5 garlic cloves, thinly sliced

1 cup dry white wine

3 tbsp all-purpose flour

4 cups chicken stock

1/4 cup heavy whipping cream

2 tsp fresh thyme, finely minced

Coarse salt and freshly cracked pepper to taste

Instructions

Combine the salt, pepper, garlic granules, onion granules, paprika, and ground celery seed in a small bowl. Set aside 1 1/2 teaspoons of the spice blend.

Pat the chicken dry on all sides with a paper towel. Place the chicken on a platter or sheet tray and coat it in the oil. Generously season and rub in the spice blend on all sides.

In a large rondeau or Dutch oven over low to medium heat, add the bacon and cook while frequently stirring until crispy, about 5 to 7 minutes.

Scoop the crispy bacon lardons out using a slotted spoon and set them aside in a bowl.

Turn the heat up to medium, add the seasoned chicken skin side down, and cook for 4 to 6 minutes or until browned. Control the heat to crisp up the chicken skin without burning the spices.

Flip the chicken over and cook for 4 to 6 minutes, then set it aside.

Add the onions and cook over low to medium heat for 18 to 20 minutes or until tender and browned.

Stir in the garlic and cook just until fragrant, about 30 to 45 seconds.

Deglaze with wine and cook over medium heat until only 2 to 3 tablespoons of liquid remain.

Stir in the flour to make a roux and cook for 2 to 3 minutes.

Pour in the stock and bring it to a low boil, which will activate the roux and thicken the gravy.

Stir in the remaining 1 1/2 teaspoons of the spice blend, then add the chicken back in. Cook over low heat for 15 to 20 minutes or until cooked through.

To finish the gravy, set the chicken aside and add the heavy cream and fresh thyme to the sauce. Adjust seasonings with salt and pepper, and add back the bacon.

Serve the smothered chicken over mashed potatoes or rice with green beans.