Oven Smothered Chicken

 

Smothered chicken is a time-honored tradition in the South.Thanks to ms. Carla Hall, here is a nice recipe.

INGREDIENTS:

2 teaspoons onion powder 

2 teaspoons garlic powder 

2 teaspoons sweet paprika 

1/2 teaspoon cayenne pepper, or more to taste 

6 chicken legs, excess fat trimmed

 Kosher salt 

2 onions, very thinly sliced 

6 cloves garlic, lightly smashed and peeled 

1/2 cup unsalted chicken stock

DIRECTIONS:

1.Preheat the oven to 350°F.

2.Mix the onion powder, garlic powder, paprika and cayenne in a small bowl. Season the chicken generously with salt, then sprinkle with the spice mixture. If you have time, cover and refrigerate for at least 1 hour and up to overnight.

3.Toss the onions and garlic in a 3-quart shallow glass or ceramic baking dish. Spread in an even layer and put the chicken skin side up on top. Pour the stock all around. Cover the dish tightly with foil.

4.Bake until the chicken is cooked through, about 1 hour. Uncover and turn the chicken in the pan juices. Arrange them skin-side up again. Bake until the meat is fork-tender and the skin is lightly browned, about 30 minutes longer.

5.Transfer the chicken to a serving platter. 

Use a fork to smash the garlic and onions into the pan juices and stir well to form a light pan gravy. Season to taste with salt and spoon all over the chicken.

ENJOY!