Smothered Chicken
Tender chicken simmered in a luscious gravy filled with garlic, onions, carrots and celery. This is a simple stovetop one skillet meal that reheats beautifully and pairs well with everything from mashed potatoes to mixed greens.
Servings: 6
Ingredients
- 2 1/2 pounds of boneless chicken
- salt, black pepper, garlic powder and onion powder
- 4 tablespoons of butter
- 4 cloves of garlic, finely minced
- a large yellow onion, diced
- 2 large carrots, peeled and diced
- 2 stalks of celery, diced
- 800 ml of chicken stock (3 1/4 cups)
- 1/4 cup of cornstarch
- additional stock
Instructions
- Place a large skillet over medium heat and add 2 tablespoons of butter
- Generously season your chicken with salt, black pepper, garlic powder and onion powder on both sides
- When the butter has melted, place the seasoned chicken into the skillet in a single layer
- Cook until browned on the underside, flip and cook until no pink remains and the chicken’s internal temperature is 165°
- Transfer the chicken onto a plate and set aside for now
- Add 2 tablespoons of butter, 4 cloves of minced garlic and the diced onion, carrots and celery and cook until softened (5-7 minutes)
- Add 800ml of chicken stock and use a wooden spoon to work up any browned bits from the bottom of the skillet
- Whisk 1/4 cup of cornstarch into 1/2 cup of water or more stock until smooth and stir it into the gravy
- Shred the chicken and add it into the skillet
- Bring the mixture to a simmer and simmer until thickened
- Serve over mashed potatoes, cannellini beans or with mixed greens