This classic Southern dish features a whole butterflied chicken slow-cooked to perfection. The skin is pressed flat in a cast-iron skillet to achieve a deep, golden-brown crispiness, while the meat becomes exceptionally tender and juicy. A simple yet flavorful gravy, made from the rendered chicken fat, flour, and broth, coats every bite. It&# 226;ÂÂs a hearty, comforting meal that brings home-style warmth to your table. Perfect for family dinners or when you want to impress with minimal fuss, this recipe relies on technique rather than complex ingredients to deliver maximum flavor.
Smothered Chicken Southern Style
Description
This classic Southern dish features a whole butterflied chicken slow-cooked to perfection. The skin is pressed flat in a cast-iron skillet to achieve a deep, golden-brown crispiness, while the meat becomes exceptionally tender and juicy. A simple yet flavorful gravy, made from the rendered chicken fat, flour, and broth, coats every bite. It&# 226;ÂÂs a hearty, comforting meal that brings home-style warmth to your table. Perfect for family dinners or when you want to impress with minimal fuss, this recipe relies on technique rather than complex ingredients to deliver maximum flavor.Ingredients
Directions
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Pat the butterflied chicken dry with paper towels. Sprinkle generously with salt and pepper on both sides. Fold the wing tips under the body to secure them.
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Melt the butter in a large cast-iron skillet over medium-low heat. Place the chicken in the skillet skin-side down.
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Cover the chicken firmly with an oven-safe plate that fits inside the skillet. Place a heavy weight (such as a bag of flour or a cast-iron skillet) on top of the plate to press the chicken flat.
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Cook undisturbed over low heat for about 25 minutes, or until the skin is deeply browned and crispy.
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Carefully remove the weight and plate. Flip the chicken skin-side up. Replace the plate and weight.
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Cook for another 15 minutes to ensure the meat is tender.
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Remove the chicken and set aside on a plate. Pour off the excess fat from the skillet, reserving exactly 2 tablespoons.
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Return the skillet to medium heat. Add the 2 tablespoons of reserved fat and the flour. Whisk continuously for 1 minute to cook the raw flour taste out.
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Gradually whisk in the chicken broth, ensuring no lumps form. Simmer until the gravy thickens, about 3-5 minutes.
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Return the chicken to the skillet, skin-side up. Spoon some gravy over the chicken. Replace the plate and weight.
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Simmer over low heat for 30 minutes, or until the chicken is exceptionally tender and cooked through (internal temperature of 165ðF).
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Remove the weight and plate. Spoon the remaining gravy over the chicken. Cut into serving pieces and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 59.8kcal
- % Daily Value *
- Total Fat 3.0g5%
- Saturated Fat 0.8g4%
- Cholesterol 22.2mg8%
- Sodium 20.5mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To butterfly (spatchcock) the chicken: Use kitchen shears to cut along both sides of the backbone and remove it. Press down on the breastbone to flatten the bird.
Weighting the chicken is key to this recipe. It ensures even cooking and creates that signature crispy, flat skin. If you don't have a heavy skillet, a brick wrapped in foil or a bag of sugar works well.
For extra flavor, add a minced garlic clove to the butter when melting it, or add a bay leaf to the gravy while it simmers.
Serve with fluffy white rice, mashed potatoes, or cornbread to soak up the delicious gravy.
Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to keep the meat moist.
