Plat
Smothered Chicken over White Rice
1 h 10Pour 6Nutri-Score C€
C
1 h 10
1 h 10Smothered Chicken over White Rice
ce qu’il vous faut
Ingrédients
chicken thighs (bone-in or boneless, trimmed)Autres900 g
onion (medium, sliced)Fruits et légumes2 morceaux
chicken broth (for deglazing and simmering)Épicerie1,1 litres
flour (all-purpose, for the roux)Épicerie30 g
butter (unsalted)Produits laitiers28 g
all purpose seasoning (or blend of garlic powder, onion powder and salt)Épices20 g- dried oreganoÉpices8 g
black pepper (ground)Épices8 g
rosemary (chopped)Fruits et légumes4 g
thyme (chopped)Fruits et légumes4 g- oil (for searing)Épicerie30 ml
white rice (cooked, for serving)Céréales400 g
par portion
Nutrition
538kcal
- Glucides
- 57 g
- Protéines
- 29 g
- Lipides
- 22 g
pas à pas
Préparation
- Étape 1
Slice the onions
- Peel and slice the 2 medium onions.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 7
Serve
- Spoon the smothered chicken and gravy over white rice.