Southern Smothered Chicken & Onions
Southern Smothered Chicken & Onions is a hearty, soul-warming dish that brings all the comfort of Southern cooking. The chicken is tender, juicy, and infused with layers of flavor from the Creole seasoning, bouillon, and buttery onions. Cooking it low and slow in the oven ensures that every bite is rich and satisfying. Pair it with a simple side of rice or mashed potatoes to soak up the delicious gravy, and you’ve got a meal that’s sure to become a family favorite.
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Ingredients
- Chicken pieces I used the thighs and Drumsticks. Any works but the breast
- 1 yellow onion sliced in circles
- ½ bunch green onions diced
- 1 heaping tbsp of Better than Bouillon Roasted Chicken
- 1 cup water
- ½ stick of butter
- olive oil
- granulated garlic
- granulated onion
- Creole seasoning
- Italian seasoning
- Bay leaves
Instructions
- In a large Dutch oven or magnilite pot add your washed and dried chicken. Season with garlic, onion, creole, and Italian seasoning. Drizzle olive oil on top and make sure they are fully coated with the seasoning!
- Add in onions on top and mix your better than bouillion in with your water and pour on top. Top with bay leaves and butter. Cover to put in the oven.
- Cook on 350 for 1½ hours. Uncover, baste the chicken, and put back in the oven for another 30minutes. Then broil for 4-5 minutes until golden brown!
Notes
*Serve over rice and enjoy!!
