Easy and Creamy Smothered Chicken Dinner

okay folks listen I don't know why this one is in such demand you know what I mean because I make it quite often on my channel but I'm going try to explain it the easiest and simplest way to make smothered chicken not a whole lot of ingredients as you guys can see and don't forget the full ingredient list will be on my website that's smoking and Grilling withth a.com and that's wab.com okay so look the first thing we going to do is we're going to start off by you know patting our I've already washed and cleaned these up they just been sitting on top of this uh napkin absorbing any moisture right we just want to make sure that your chicken is patted dry now you guys are going to ask me some of you guys ask this question like what kind of chicken can I use what part any part you would like I'm using thigh and I'm using drumstick not doing no trimming cuz we going to get all of that flavor but you see these right here drumsticks and then I got boneless skinless chicken thighs they look like a hot mess but I promise you what it's going to render is going to be good all right so once I have it like this now I want you guys to know this is how I always do it I have everything lined up I'm going to do is I'm going to start with my pepper you guys can start any kind of way you would like to I just have everything that I'm going to be using inside of my you know as far as the seasoning go cuz we going to do you'll see it's going to all make sense to you in just one second right give it a just a generous pinch of salt that's just to wake up the flavor right over here I'm going to come with my garlic powder we just add some on top don't forget we going to mix this around so what going to transfer each pieces going to release some you know to the other right now we'll come with our onion powder so that was garlic and onion and don't forget folks the full ingredient list is on my website smoking and Grilling withth a.com and that's wab.com right and then this right here is key to me I know that we have a regular paprika and then you have a smoked paprika I'm going to suggest you guys have both but 90% of the time I'm using smoked you know papr the other be more like for color you know what I mean I even use this in my potato salad as well so we just put some in here like this and I'm going to show you guys you guys might not be able to see right just second but that's what it is then you get in here and then we going to work it around anything you see that hadn't it doesn't look you know completely seasoned to you you can always add more and so when you get done you see how that is you can see that we got seasoning all over over transfer it on the bottom and everything you just want to work it in kind of squeeze it too cuz we patted it dry but it's going to be a little bit on the tacky side so don't worry it'll still keep our you know seasoning on there cuz it's nice and tacky okay so chicken is right now what I want to do is I'm going to go ahead and you know warm up my Skillet right I'm using the cast iron skillet so let's see let's go ahead and get our uh our oil up the tin right so I start off with like a medium flame you know so I'm gon put a couple of tablespoons look at this right here just that extra vergin olive oil I can tell you as soon as it touches anything that's hot it kicks back a aromatic that's really really good as far as uh whichever one now this is infused with garlic you know I use scallion there's so many of these that I use it depends on what I'm making but you want to start right here so let me bring this up to Temp and then we going to start with this chicken okay so I'm going to move this around a little bit I can see it's starting to Shimmer on the top that lets me know that it's hot enough now if you guys are using chicken I like to go skin side down if you're using boneless skinless the same way where that skin usually is on top that's where I go ahead and drop it down right so we just put this right here you hear that right there that's that's all you need folks and then I'mma get another piece there as I stated before I'm going be using some drums you know what I mean so this right here look at my Skillet it's big enough for it now you just want to get yourself a pair of th uh tongs you know what I mean so we'll wait make sure it released nothing sticking and then we'll be checking it and then flipping them over and Browning all sides of the drums and both sides of the thighs all right so you can hear it it's cooking nicely now for the thinner pieces I'm going to start by looking at the bottom and look if I can move it like this that tell me it already had released so let's go ahead and look that looks good then we just turn it you're not trying to cook it all the way through right so let's do the same thing okay that'll move let's get some more color on this side like that don't forget to you know the heat is concentrated in the middle we got it low so it has to come here and spread you know to cook everything else right so when I see it look like that then I just turn it that's fine again I just want to keep reiterating that we do not want to uh you know cook these let's look at this one now you see how we turn those that's fine again we just getting some color little crust on there right so now I said I wanted to look at the back ah look at that right there now we turn that piece over right let's look at this one ah that'll work we put it here and we let it fry now what you want to do you guys you want to get yourself some type of uh plate to put it on for me I'm going to be using paper plate we just storing them there just for a minute while we make the gravy then we going to finish everything up this is why we don't mind when it's not cooked again it's the color and the flavor that we looking for that's all we got to have and we're going to continue to cook it all the way through and don't forget 165 is our magic number when it comes to you know our chicken okay so let me show you this piece here which is a little bit smaller that's great color can you imagine that with some gravy on the top so I'm just going to go ahead and put it on my plate these here when I look at them they I like to do all four sides that's the way we just going to call it that's why you see this one hadn't been done yet I can look at this one here and tell you let's put some color over here on that side right now we'll look here we starting to get it right let's go ahead and put it there let's look at the back side of this and notice how nothing is sticking all you see is just like the color you know the Browning right we going to finish it again inside of the gravy folks look at it here this one here I'm going to let go just a little longer right and if you notice I'm keeping everything more sore towards the center cuz when you got cast iron don't forget it Heats in the middle and has to spray it all the way out and I'm using a medium flame you don't want to cook these high all right so when you get them you know Brown the way you want them look at that right there you see that right there o look at the color on those they look like that front back side to side now we getting ready what I did was I turned this off also to let this cool a little bit I'm going to take some of the impurities that are in here scrape them to the side and get them out and now we going to make that gravy okay so I'm not sure if the camera's C capturing it I just got rid of the bigger impurities you know what I mean uh normally we leave all of our F that's what it's called inside of there but I just got them up cuz I want my gravy to look you know just look a certain way but as you can see I still left some in there now I done l a fire underneath the bottom of here after I let it cool down I'm on a medium flame let me double check it yep that's it now I'm going to start off with some unsalted butter you know what I mean uh this is just the best way we watching our salt intake so we'll let that go ahead and melt so what I do is I keep it on the outside just let it work its way you know down once this is melted then we going to come with our onions I've already cut my onions you know what I did was I sliced them I like having them complete like this let me just show you like this you know what I mean so we'll start with that now you guys can cut yours down any kind of way you would like that's totally up to you I'm just letting you know like how I do it but I hope I'm explaining this so everybody has the courage to go ahead and make this these are what I call Great videos to get your confidence up you know to get you in the kitchen all of them are really but okay so you see that it melted up now we just going to come with our onion I always go with my onions when I'm doing veggies anyway cuz I like for that to have a head start right as you can see I like onion in my gravy you guys put as much or as little as you like on your end it's really totally up to you right so I'm going to move this around make sure all of the onion get some type of butter a little bit of that infused olive oil that we had in there and if I hadn't said it earlier you don't have to have infused olive oil you know you can use regular olive oil you know if you got canola oil you can use that you know what I mean uh but I like to start with just the good ingredients you know so we start with that now we going to get these down on the bottom and let these start to caramelize is that right y'all let me know down in the comment section below how to say it but I can tell you how to make some great food though okay so I want you to look at my onions and see where they are now if you guys are using a pan and anything that has stuck down the bottom when you put these onions in there the acid and that and the moisture help steam brings it right up so now you got all of the fine up and ready to go look at these yes sir now I know y'all talking about hey I got a burger he put some of them on top no we going to go ahead and take you down to make this gravy I don't want to go no further than that right there that's that's good right so now I'm ready to take my garlic but I'm going to show you a little trick that I learned since I've been on YouTube you know what I mean what I'm going to do is bring this all to the center right we'll let that Steam while I go ahead and press you know so I can get these minced uh garlic right so I put everything on top I don't want it to be on the on the pan right now cuz it'll burned right so let me finish these and then we go from there okay once that the aromatics kick up from that garlic and you know you got something there now look this is what we're going to do we're going to go ahead and just add our you know our flour right it wasn't enough for me to do it in increments just a couple of tablespoons now what it's going to do is it's going to cook the flour taste out of that and marry you know all of our seasonings and the butter infused olive oil the garlic and everything together you don't want to see any whites and you want it to get thick and a little bit on a paste side don't worry it's going to take about at least 30 seconds right now I'm using the spatula I'm still running this underneath the bottom like that you see that right there that's it now let's go ahead and start adding our heavy cream or if you're using uh heavy whipping cream or you can use half and half whichever one right you see how I'm just adding this to it and look at what I'm doing with my hand I'm constantly stirring the whole time right right any little lumps in there you just want to keep working it around right now you want to come with your chicken stock I got to tell you guys this too you know it will separate inside the container so make sure you guys always uh Shake right so you can see how soft these look at these onions oh man all right so now just add a couple of Cups here right so what I'm going to do now is I'm going to make an adjustment from medium to a medium high flame right and we just going to keep this moving right like I said we don't want it to thicken up and get too you know too lumpy right so keep it like this so heat to be your friend here till we get this back up to a boil now once you get it back up to a boil I kind of like reduce my flame to about this right here you see that you just just don't want it to be too high what we going to do is we going to let this cook down just a little bit and become a little bit you know on the thick side we not making a thick gravy folks you know we just getting it in there making sure we don't have no lumps and it's okay to let it sit just for a few minutes you know what I mean let it just cook you don't want a high boil no rolling boil but this right here is a nice simmer I'm not going to move I'm going to wait till I get this just a little bit more on the thick side and then what we going to do is we're going to add our chicken back to it okay so you can see where we at what I'm doing now is I'm going to get myself a tester spoon so what I want to do is I want to test you know here somewhere and you can see it's starting to thicken up this is good cuz we going to cook the rest of the chicken in this right here it's going to keep it nice and moist and cook it so that it'll be 165 right so we just get a little bit it's got that soup consistency to it that's what you want but now I'm checking to see if my seasoning is right oh no I'm right we don't need to add nothing else now you guys do it to your own palette right again these are them kind of videos and these recipes that'll get your confidence up right so what I'm going to do now is I'm going to reduce this down to a low flame right you see that you can see it start once it get to that soup consistency watch out folks I don't like to take it and make it thick here cuz if you make it thick here we got a little cooking to do then it becomes too thick right so look at that let that go now I'm getting ready to bring in and reintroduce right we're going to reintroduce the chicken here look at me y'all trying to come up with some kind of pattern you know so take this put this in here like that this here on this side and this one here oh now anything that has dripped you see that right there that ain't nothing but flavor folks we cooking it anyway I know it might look a little different but if you want everything to be way over the top and especially for all my people that this is a new recipe for you look at yand now I'm going to take a spoon and just put a little bit over the top like that just to coat it no worries the Heat and everything is going to uh you know make it come down but I like to just protect it and if anything gets back into the gravy that's a plus I'm going to put a lid on the top for those of you guys that don't have a pot that don't have that you can make a pan that doesn't have a lid don't worry you can make this in a pot that you do have one and if all else fails you don't have one neither you can go aad and just cover it with some aluminum foil right so now we going to cover now we going to cook this for about 20 to 25 minutes right at 20 minutes I'm going to come I'm going use my meat thermometer and check and see where we are with our temperature and our chicken right remember just 20 to 25 minutes as far as it needs to go okay so let's go ahead and take a look at it I did peek at it just to look at it but you guys can see it is a masterpiece right I'm going to go ahead and turn that off I know that it's ready what I'm going to do is now we want to check our temperature right so we I can tell you how just how smooth that went in there right there oh this is nice and don't forget this is like a dark meat so look 179 let's get down here this one right here is 176 I just test one more for the in giggles this one happens to be one settling around around 182 yeah so it's ready I knew it was I had already checked it just to make sure now what we going to do is we're going to go ahead and plate it but just to show you guys look at the gravy remember I said you didn't want to make it too thick cuz it was going to continue you see this right here look at that this is what you want to have now for the dry spices that you guys had me that you guys saw I went ahead and added that I didn't record that you know what I mean I just added it you know the full ingredient list is on my website you guys know smoking and Grilling withth a.com that's wab.com now that would give you the measurements really you supposed to taste this and just figure out where you want to be but I got you guys in the ballpark right now this right here is fire if I had a restaurant I'd serve it okay folks look there really nothing else to do you didn't seen the plating that's what brought you here you know that thumbnail right so I'm going to go ahead and just get myself you know a piece now when I tell you it's super tender you don't need no knife you know what I mean uh but I got one this is kind of like of a big piece too you see how it tears but you see that right there look at it cook through and true I'm not going to overt talk you folks I'm going to go ahead and give me some of this cheers y'all there something about when you inhale when you putting it in your mouth you can just taste it through the air before it even touch now this right here is fire I hope I explained it you know as simple as I can you know I mean these are the kind of uh recipes that you can put together especially if it's your first time right this get that confidence up after you make this and everybody around you is like ooing and on and then you don't have none left that'll give you the confidence to you know you know to like just continue to level up now if you're new to my channel let me take this time to say thank you for watching this video don't forget to like smash that subscribe button and tell everybody out there listen there's a channel out here just simplifying these recipes and taking the mystery out of cooking and those of you guys that been with me for a minute you know I'm either going to do sweet tea or Kool-Aid you know what looking down at that it look like it's Kool-Aid time guess what I'm out peace