Food for the soul, this one skillet chicken and vegetables recipe goes way back, over 30 years at least. I used to call it smothered chicken. It’s one of my favourite comfort foods and is delicious served with noodles, mashed potatoes or rice. It shares similar tastes to a chicken stew or fricassee, but contains no dairy. I use bone in, skin-on kosher chicken, but any chicken will do. If you’ve seen my other posts, you’ll know that I always prefer dark meat (thighs and legs) as I find it is juicier and more flavourful, especially with this cooking method. I know, I know – white meat lovers are cringing.
This recipe is well worth the few extra steps and time in my opinion and it can be made ahead and warmed up the next day. If fact, it’s just as good or better the next day. You can probably tell that I love this recipe. Enjoy!
shortcuts and substitutes
- For chicken, you can substitute the type of chicken pieces your like e.g. all thighs, all bone in breasts, etc.
- For seasoned flour, buy a seasoning mix with similar seasonings (no chili powder or sugar!)
- For garlic, use 2 teaspoons from the jar or 2 frozen garlic cube
- For onion, chop in a processor
- For spinach, use a cup or more of frozen chopped spinach, microwaved on high for 3 minutes. Drain
To avoid fry/onion-smell hair, I wrap a scarf around my head during the frying/saute part. Not pretty and my husband just shakes his head, but worth it!
Yes! Just don’t add the fresh spinach, if using, until it is fully heated in the oven (350F for about 20 min or until hot) the next day.
This recipe, now updated, was previously posted as Smothered Chicken.