Hearty Smothered Chicken Recipe

Instructions

Melt the butter n the oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the celery, garlic, onion, bell pepper, and jalapeno and saute until the mixture becomes the consistency of a roux, about 15 minutes. Add the chicken thighs and season them with 1 ½ teaspoons of the salt, the dried basil, oregano, cayenne, gumbo file, granulated garlic, and granulated onion. Let the chicken fully cook, making sure to create that nice golden-brown glisten, flipping halfway through, about 40 minutes total. Remove the chicken to a large bowl and add 3 cups of the stock to the pan. All those delicious seasonings left in the pan will mix in with the stock, creating a tasty and time-friendly gravy. When the stock begins to simmer, add the remaining 1 cup of broth to a small bowl or liquid measuring cup. Whisk in the flour until smooth, then add the mixture to the pan, continuously stirring, so it doesn’t lump. Add the remaining 1 teaspoon salt and the mushrooms. Continue to cook until the gravy is smooth and thick, about 10 minutes, then return the cooked chicken to the pan, turn the heat down to low, and simmer for 20 minutes more, until the chicken is married to the gravy. Garnish with fresh oregano and serve with mashed potatoes or rice. It’s a guaranteed hit for any occasion!