Baked Smothered Chicken

Hey Guy’s! Welcome back to my channel.
In today’s video I show you a new recipe for me. I’m sure a lot of you have been browning your meats before making smothered chicken or any other meats but I’ve just discovered this with chicken.
I couldn’t believe how delicious my Baked Smothered Chicken turned out. This is the ultimate recipe that I will use from now on for a decadent delicious meal.
In this video I used double the chicken so if you want to cook a single batch just use one pound of legs and one pound of thighs which will equal 2 pounds.
All of the other ingredients you can adjust as you go when it comes to the amount of seasonings that you use and the amount of gravy that you make.

Baked Smothered Chicken:
2 Pounds Chicken Thighs, skin on
2 Pounds Chicken Legs, skin on
1 Quart Chicken Broth
4 Ribs Celery, chopped
1 Large Onion, sliced in rings
4 Tablespoons Olive Oil
1/2 Stick Avocado Oil Butter
1/2 Cup Self Rising Flour
Slap Ya Mama Seasoning
Goya Adobo
Granulated Garlic
Granulated Onion
Smoked Paprika
Black Pepper
Wash and clean chicken then season with the seasonings listed above or choose your own.
Heat cast iron skillet. Once good and hot add avocado oil. Place the chicken in the pan skin side down.
Brown on both sides cooking approximately 5 to seven minutes on each side.
In a roaster pan layer the onions and celery.
Once the chicken is browned on both sides place it on top of the vegetables in the roaster pan. Add the chicken broth to the roaster pan trying not to wash the seasonings off of the chicken with the broth.
Cover and bake at 350 degrees Fahrenheit for 30 minutes.
Once 30 minutes are up take the chicken out of the oven.
Drain the broth from the roasting pan to use for your gravy.
Turn the skillet back on to heat the drippings that you have from browning the chicken.
Add 1/2 of a stick of plant based butter.
Once the butter is melted and everything is good and hot add 1/2 cup of self rising flour. Using a whisk, whisk the flour in the pan and cook it until it has browned to the color of your liking. Do not have the burner too high. Medium heat will do.
Do not burn.
This should take around 5 to 8 minutes.
Add the broth from the baked chicken to make your gravy. Add the broth and little at a time giving the gravy time to thicken between each addition.
Once the gravy is ready pour over the chicken and vegetables in the roasting pan.
Bake uncovered for an additional 45 minutes.
Serve over rice and enjoy 😉