Cajun Smothered Chicken with Brown Gravy Recipe
This Cajun Smothered Chicken with Brown Gravy is a hearty, flavorful dish featuring tender boneless skinless chicken thighs coated in cassava flour, browned to perfection, and simmered in a rich brown gravy with a traditional Cajun trinity of onion, bell peppers, and celery. The addition of garlic and Crystal hot sauce adds depth and a gentle kick, making it a perfect comfort meal served over rice or mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
- Diet: Gluten Free
Ingredients
Chicken and Coating
- 8 boneless skinless chicken thighs, trimmed of excess fat
- 1 tablespoon garlic powder
- 1 tablespoon parsley flakes
- 1 tablespoon onion powder
- 1 teaspoon dried paprika
- 3/4 cup cassava flour
- Butter or oil, as needed (about 3 tablespoons initially, additional as needed)
Vegetables and Sauce
- 1 small onion, chopped
- 1/2 green bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 2 celery stalks, trimmed and chopped
- 2 cloves garlic, minced
- 2 cups gluten free chicken broth
- 2 teaspoons Crystal hot sauce
- Salt, black pepper, and cayenne pepper to taste
Instructions
- Season the chicken: In a bowl, season the boneless skinless chicken thighs evenly with garlic powder, onion powder, dried parsley flakes, and paprika to infuse them with a robust Cajun flavor.
- Prepare coating: Pour the cassava flour onto a dinner plate. Ready a second plate or flat bowl nearby for transferring the coated chicken.
- Coat the chicken: Dip each seasoned thigh on both sides into the cassava flour, shake off excess, and place the coated thighs on the second plate. Repeat for all pieces.
- Heat skillet and brown chicken: Place about 3 tablespoons of butter or oil in a well-greased 12-inch cast iron skillet over medium heat. Brown the chicken thighs in two batches, about four thighs at a time, ensuring each side gets a golden crust. Add more butter or oil as needed to prevent burning and to evenly brown all thighs. Remove each browned thigh to a paper towel-lined plate.
- Clean skillet if needed: Remove any overly browned flour bits left in the skillet to avoid bitterness in the sauce.
- Sauté vegetables (Cajun trinity): Add more butter or oil to the skillet along with the chopped onion, green and yellow bell peppers, and celery. Stir constantly to mix pan drippings into the veggies, cooking for about 5 minutes until they soften and become translucent.
- Add garlic: Stir in minced garlic and cook for an additional minute until fragrant.
- Add liquids and seasoning: Reduce heat to medium-low. Pour in gluten-free chicken broth and add Crystal hot sauce. Season with salt, black pepper, and cayenne pepper to taste. Stir until the sauce is well combined.
- Simmer chicken in gravy: Return the browned chicken thighs to the skillet, submerging them as much as possible in the broth mixture. Cook uncovered for 20 minutes, occasionally stirring, until the chicken reaches an internal temperature of 165°F and the gravy thickens slightly.
- Finish and serve: Remove the skillet from heat. Serve the smothered chicken warm over rice or mashed potatoes, accompanied by roasted vegetables if desired.
Notes
- Use a well-greased cast iron skillet for even heat distribution and better browning.
- Butter adds rich flavor, but feel free to use oil for a lighter option.
- Monitor the flour coating while browning to avoid burning, adding more fat as needed.
- Ensure chicken is fully cooked by checking the internal temperature reaches 165°F.
- This recipe is naturally gluten-free by using cassava flour and gluten-free chicken broth.
