This Smothered Chicken Recipe is well-seasoned, seared, and braised in a delicious caramelized onion gravy for an incredibly flavorful dish. My family is obsessed with this chicken and often requests it.

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MY EQUIPMENT:
CUTTING BOARD:
HALF SHEET PAN:
SHEET PAN RACK:
PARCHMENT PAPER:
CARBON STEEL PAN:
NON STICK PAN:
STAINLESS PAN:
CHEF KNIFE:
DIGITAL SCALE:
MANDOLIN SLICER:
INSTANT READ THERMOMETER:
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→ Ingredients
• 1 tablespoon + 1 teaspoon coarse salt
• ½ teaspoon ground black pepper
• 1 ½ teaspoons garlic granules
• 1 ½ teaspoons onion granules
• 1 teaspoon paprika
• 1 teaspoon ground celery seed
• 3 tablespoons avocado oil
• 1 3 ½ to 4 pound roasting chicken cut into breasts with the wing bone attached, and the thigh and drum connected
• 6 strips of regular cut bacon, julienne
• 2 peeled and thickly sliced large yellow onions
• 5 thinly sliced garlic cloves
• 1 cup dry white wine
• 3 tablespoons all-purpose flour
• 4 cups chicken stock
• ¼ cup heavy whipping cream
• 2 teaspoons of finely minced fresh thyme
• coarse salt and freshly cracked pepper to taste

Watch more recipe videos:
Chicken Cutlets:
Tuscan Chicken:

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Classical culinary expertise meets home cooking!

I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.

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