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Mississippi-Style chicken drumsticks simmering in a pot with sliced onions and green peppers in a savory, orange-tinted broth.

Mississippi-Style Smothered Chicken

This Mississippi-style smothered chicken braises bone-in chicken thighs and drumsticks with pepperoncini, au jus gravy mix, butter, and Better Than Bouillon for a rich, falling-off-the-bone Southern dinner.
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Ingredients

  • 1 pack bone-in skin-on chicken thighs
  • 1 pack bone-in skin-on drumsticks
  • 4 tbsp olive oil
  • 2 to 3 tbsp Creole Trinity and Herb seasoning
  • 1 to 2 tbsp Cajun seasoning to taste
  • Salt and black pepper to taste
  • 1 small to medium onion sliced
  • 1 packet au jus gravy mix
  • 1/2 jar sliced pepperoncini peppers plus a splash of the jar juice
  • 1 cup water
  • 1 heaping tbsp Better Than Bouillon roasted chicken or beef base
  • 1 stick butter sliced

Instructions

  • Preheat the oven to 350°F.
  • Trim any excess fat from the chicken thighs. Place all the chicken pieces in a Dutch oven or Magnalite pot.
  • Drizzle the olive oil over the chicken. Season generously with Creole Trinity and Herb, Cajun seasoning, salt, and pepper, rubbing the seasoning all over and under the skin.
  • Scatter the sliced onions over the chicken. Sprinkle the au jus gravy mix evenly across the top. Add the sliced pepperoncini peppers and a splash of their jar juice.
  • In a small bowl, stir together the water and Better Than Bouillon until dissolved. Pour into the pot.
  • Lay the sliced butter evenly across the top of everything so it melts and distributes during cooking.
  • Cover and bake at 350°F for 2 hours until the chicken is completely tender, falling off the bone, and the sauce is rich and savory.
  • Spoon the buttery, tangy gravy generously over the chicken before serving.
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