smothered chicken… and I mean *really* smothered chicken, but not with gravy because I’m on a fancy diet

This is one of my all-time favorite recipes. Ever.

“Smothered in what?” I hear someone from the peanut gallery holler and I understand completely – it *does* sound rather violent. Let me explain; traditionally and in its simplest form, Smothered Chicken is chicken that has been simmered in and then served under or ‘smothered’ in a seasoned gravy. And when I say ‘smothered’ I mean, of course, ¬†‘comforted to death’. Isn’t that nicer? Let’s call my recipe “Comforted Chicken”.

I am a girl who loves her gravy and given free reign and unstoppable arteries I would consume it on everything from oatmeal to ice cream (eew). But, happily, I am reigned in by my vow of health and well-being and so am constantly on the look-out for delectable dishes that won’t comfort me to death. This is one of them. It’s my loose adaptation of Smothered Chicken; chicken simmered in a silky, tangy, lemony-oniony Sauce. It is easy, satisfying and tasty. And when I say ‘tasty’ I mean, of course, ‘lip-smacking, plate-licking, go-back-for-thirds GOOD”.

I like to serve this dish with a side of wilted spinach and maybe a whole-grain pilaf. YUM. I’ve got myself all worked up for it… good thing I’ve got some chicken in the fridge because I think I need some comforting…

 

Comforted Chicken

6 chicken thighs or an equal amount of breast meat

4 onions

2 cloves garlic

1 lemon

1 cup chicken stock

2-3 Tablespoons butter, olive oil, coconut oil or other cooking fat

salt and pepper to taste

We’ve discussed the slicing of onions in previous columns and decided that ‘thinly’ is one of the most vague cooking instructions available. All the same, I am going to ask you to do it. Slice your onions thinly. Use your own good sense and just get them into slices. We can do this. Tears will ensue, but it’ll be worth it in the end. Once the onions are dealt with, slice up your garlic and then put a large skillet on medium heat. Once the skillet has heated up, add your fat and the onions. Let them brown up a little, stirring frequently to avoid any burning. Throw the garlic in with its cousin and then lower the heat. You want the onions and garlic to simmer *without burning* until they are all very limp, very translucent and almost saucy on their own – just this side of caramelized. This will probably take about 5-6 minutes.

The chicken has been patiently waiting for its turn in the pan and now is the time. Squiggie the onions around so that you can fit the chicken pieces, skin down, in the skillet. Let the skin brown against the bottom of the pan before flipping them over and adding the chicken stock. Let it simmer for 10 minutes or so. Boneless pieces cook faster than bone-in so be aware of that if you’ve substituted. If you want to speed the process up, you can cover the skillet with a pot lid.

Now it’s time for the lemon. You thought I had forgotten, didn’t you? Lay the slices around in the skillet and then let the whole thing simmer for another 7-10 minutes, stirring occasionally to make sure nothing is sticking to the bottom. If it seems that the liquid is getting too low, you can always add a little more broth – but not too much! The goal is to have the sauce work itself out as the chicken is cooking. You may need to lower the heat and just be a little more patient.

When the chicken has cooked thoroughly (use a thermometer to check – I always have to) you are ready to serve your masterpiece. It’s going to smell like heaven… oh boy! The onions will have melted away into savory goodness that will blend with the lemon and make a sauce that you will lick off your plate. It makes even I, the Gravy Queen, say, “Gravy? Who needs gravy when you have a sauce like THIS?” ¬†Enjoy…