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Smothered Chicken over White Rice
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Smothered Chicken over White Rice

1 h 10 minServes 6Nutri-Score C€
from @eatwitzo7 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chicken thighs (bone-in or boneless, trimmed)Other900 g
  • onion (medium, sliced)Produce2 pieces
  • chicken broth (for deglazing and simmering)Pantry1.1 litres
  • flour (all-purpose, for the roux)Pantry30 g
  • butter (unsalted)Dairy28 g
  • all purpose seasoning (or blend of garlic powder, onion powder and salt)Spices20 g
  • dried oreganoSpices8 g
  • black pepper (ground)Spices8 g
  • rosemary (chopped)Produce4 g
  • thyme (chopped)Produce4 g
  • oil (for searing)Pantry30 ml
  • white rice (cooked, for serving)Grains400 g

per serving

Nutrition

538kcal

Carbs
57 g
Proteins
29 g
Fat
22 g

step by step

Method

  1. Slice the onions

    • Peel and slice the 2 medium onions.
    Step 1

  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.
    Step 2

  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.
    Step 3

  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.
    Step 4

  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.
    Step 5

  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.
    Step 6

  7. Serve

    • Spoon the smothered chicken and gravy over white rice.
    Step 7
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