Is there anything better than fried chicken? Yes, smothered chicken. We ate it a few times a month growing up. There’s just nothing like smothered chicken with a perfectly seasoned gravy over rice or mashed potatoes. The only problem I have is the time it takes to make. First you fry. Then, you smother. I can’t tell you the times I ended with the fry instead of the smother because I didn’t feel like going the extra step. Well, now – you don’t have to. Using store-bought fried chicken is such the move. No one will ever know you didn’t fry it yourself, well, unless you tell them!
8 pieces of grocery store fried chicken
1/2 cup of diced onion
1/2 cup of diced bell pepper
2 cloves of garlic, minced
2 tablespoons of Canola oil
2 cups of beef stock
2 cups of chicken stock
1 teaspoon of black pepper
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
2 tablespoons of all purpose flour
chopped parsley, to garnish
1. In a large skillet, sauté the onion, bell pepper, and garlic in Canola oil until the onions are tender.
2. Then, add whisk in the flour and cook for about 60 seconds.
3. Next, whisk in the beef stock and chicken stock and season the mixture the with black pepper, garlic powder, and onion powder. Cook on medium high heat until the gravy starts to come to a boil and thicken. Then, reduce the heat to a simmer.
4. Cook the chicken in the gravy for about 20 minutes so that the chicken picks up all of the gravy flavor.
5. To serve, sprinkle over chopped parsley and enjoy while it’s still hot.