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 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 with olive oil and season generously with the CTH seasoning, Cajun seasoning, salt, and pepper. Rub the seasoning all over and under the skin on every piece.
- Scatter the sliced onions over the chicken. Sprinkle the au jus gravy mix evenly across the top. Add the sliced pepperoncini and a splash of their jar juice.
- In a small bowl, stir the Better Than Bouillon into the water until dissolved. Pour into the pot.
- Lay the sliced butter evenly across the top of everything.
- Cover and bake at 350°F for about 2 hours until the chicken is completely tender, falling off the bone, and the sauce is rich and savory.
- Spoon the buttery pepperoncini gravy generously over the chicken before serving.
Notes
Season under the skin, not just on top. The seasoning that goes directly onto the meat rather than sitting on the skin is what flavors every bite rather than just the exterior.
A Magnalite pot or Dutch oven with a tight-fitting lid is ideal here. The heavy lid traps steam and produces a moist, tender result throughout the full 2-hour bake.
Do not skip the pepperoncini jar juice. That small pour of brine adds a bright, tangy acidity that cuts through the richness of the butter and gravy and defines the whole dish.
Better Than Bouillon adds a concentrated savory depth that standard broth cannot replicate in the same amount of liquid.
A Magnalite pot or Dutch oven with a tight-fitting lid is ideal here. The heavy lid traps steam and produces a moist, tender result throughout the full 2-hour bake.
Do not skip the pepperoncini jar juice. That small pour of brine adds a bright, tangy acidity that cuts through the richness of the butter and gravy and defines the whole dish.
Better Than Bouillon adds a concentrated savory depth that standard broth cannot replicate in the same amount of liquid.
