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Smothered Chicken over White Rice
1 Std. 10 Min.Für 6Nutri-Score C€
C
1 Std. 10 Min.
1 Std. 10 Min.Smothered Chicken over White Rice
was Sie brauchen
Zutaten
chicken thighs (bone-in or boneless, trimmed)Andere900 g
onion (medium, sliced)Obst & Gemüse2 Stücke
chicken broth (for deglazing and simmering)Vorräte1,1 Liter
flour (all-purpose, for the roux)Vorräte30 g
butter (unsalted)Milchprodukte28 g
all purpose seasoning (or blend of garlic powder, onion powder and salt)Gewürze20 g- dried oreganoGewürze8 g
black pepper (ground)Gewürze8 g
rosemary (chopped)Obst & Gemüse4 g
thyme (chopped)Obst & Gemüse4 g- oil (for searing)Vorräte30 ml
white rice (cooked, for serving)Getreide400 g
pro Portion
Nährwerte
538kcal
- Kohlenhydrate
- 57 g
- Eiweiß
- 29 g
- Fett
- 22 g
Schritt für Schritt
Zubereitung
- Schritt 1
Slice the onions
- Peel and slice the 2 medium onions.
- Schritt 2
Season the chicken
- Pat the chicken thighs dry.
- Season generously with all purpose seasoning (or a blend of garlic powder, onion powder and salt).
- Add dried oregano and finish with black pepper.
- Schritt 3
Sear the chicken
- Heat a little oil in a very large pot.
- Add the chicken and sear for a nice crust without cooking it all the way through.
- Remove the chicken and set aside.
- Schritt 4
Cook the onions
- In the same pot, add the butter and the sliced onions.
- Let them cook down and sweat until soft and fragrant.
- Schritt 5
Make the roux and deglaze
- Sprinkle in the flour and stir to make a roux.
- Pour in the chicken broth to deglaze, scraping the bottom of the pot to lift all the flavor.
- Schritt 6
Simmer the smothered chicken
- Return the seared chicken to the pot.
- Add the rosemary, thyme and some of the seasoning from earlier.
- Mix well, cover with a lid and simmer on low.
- Schritt 7
Serve
- Spoon the smothered chicken and gravy over white rice.