This is a perfectly tender and juicy fried chicken that is shallow-braised in a savory creamy gravy. It is an easy, succulent and tender chicken recipe. Start off by patting your chicken pieces dry and that will help in the browning of the chicken. You can use any cut of your chicken, the end product will always be delicious. Season the chicken with seasoning salt. Once the chicken is seasoned, you are going to dredge it, spread some all-purpose flour on a plate then take the chicken pieces one after the other and coast them with the four.
Preheat your cast-iron skillet with oil then place the chicken skin side down and cook the chicken for about 6 minutes on medium heat. Once the chicken has cooked on the skin side, flip it and let it cook on the other side. Once done browning, remove from the pan and all the rendered fat from the pan. Start sauteing the vegetables in the pan starting with diced onions and let it sautee then add diced celery then add bell pepper. To help sweat out the vegetables, add some salt and once sauteed enough, add minced garlic an cook everything until everything is smooth.
Add one tablespoon of unsalted butter then add two tablespoons of all-purpose flour and that will start the gravy that is going to smoothen the chicken. Combine with everything until it starts for brown then add chicken broth and work it with a spoon until smoothen creamily. Add a little more pepper to taste then add the chiken into the pan then bring it to a simmer and cover it with a lid. Lower the heat to low and let it simmer until the internal temparature of the chiken is 160 to 165 degrees Fahrenheit.
Once done, lightly garnish it with dried parsley and best served on top of white steamed rice.
- 3 pounds Chicken thighs , bone-in
- salt to taste
- 2 teaspoons or more cajun seasoning
- 3/4 cup all-purpose flour
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper , optional
- 1/2 teaspoon white pepper
- 1 teaspoon granulated onion
- 2 teaspoons garlic powder
- 3 tablespoons vegetable oil or preferred cooking oil
- 1 large onion , thinly sliced
- 3-4 garlic cloves , minced
- 1-2 teaspoons fresh thyme , minced
- 3 tablespoons unsalted butter
- 3 cups chicken broth
- 3/4 -1 cup milk
- salt and pepper to taste
- Pat dry chicken thighs with a paper towel, then season with salt and cajun seasoning.
- Mix together flour, paprika, cayenne, white pepper, granulated onion and garlic powder.
- Dredge the seasoned chicken in flour mixture on each side until coated.
- Shake off excess flour. Heat oil in a cast iron or skillet over medium-high heat; then fry chicken on both sides until golden brown — about 4 to 5 minutes per side or until browned.
- Remove chicken from skillet and place on a plate. Add onions to the skillet, then saute for about 2-3 minutes .
- Then add garlic, thyme and continue cooking for 3-5 more minutes , stirring occasionally to prevent any burns or until onions is wilted. Remove onions and set aside.
- Add butter to the pan , let it melt . Then throw in the seasoned flour left over from dredging the chicken to the skillet and stir with a wooden spoon until it comes together and forms a paste.
- Slowly whisk in the chicken broth, followed by milk making sure there are no lumps; stirring and scraping the pan well,until it is incorporated.
- Mixture is slightly thicken — about 5 minutes. Return wilted onions back to the skillet , Thoroughly mix , season with salt.
- Add browned chicken back to skillet, together with its juice that form on the plate to the skillet.
- Bring to a boil, then reduce heat to a simmer.
- Slowly cook for about 30- 45 minutes or more, stirring occasional to prevent any burns. Adjust seasonings to taste.
- Garnish with parsley serve with white rice.