Authentically south Louisiana-style, this grain and gluten free Cajun Smothered Chicken with Brown Gravy is the perfect Sunday family dinner. It also keeps well in the fridge for a few days, making it ideal for cooking on the weekend and enjoying throughout the week.
Keyword: Cajun smothered chicken, Cajun smothered chicken in brown gravy, Cajun smothered chicken thighs, chicken in brown gravy, smothered boneless skinless chicken thighs, smothered chicken, smothered chicken in brown gravy
Prep Time: 20minutes
Cook Time: 40minutes
Author: Lyn Corinne Liner | A Sprinkling of Cayenne
8boneless skinless chicken thighs, trimmed of excess fat
Season the boneless, skinless chicken thighs with the garlic powder, onion powder, dried parsley flakes and paprika.
Pour the cassava flour onto the top of a dinner plate.
Place another dinner plate or flat bowl next to it.
Submerge both sides of the seasoned thighs into the flour, shake off excess and transfer to the other plate.
Repeat until all of the thighs are coated with the flour and stacked atop of the other plate or bowl. Set aside.
Pour about 3 tablespoons of the butter or oil into a very well-greased 12-inch cast iron skillet set over medium heat. (See notes)
Brown the flour-coated thighs on both sides in two batches of four thighs. Add more butter or oil, as needed to continue browning the thighs and ensure that the flour does not burn throughout the process. (See notes) Remove the browned thighs one by one, transferring to a paper towel-topped plate.
Remove any overly browned flour bits from the bottom of the skillet, if necessary.
Add more butter or oil to the pan along with the chopped Cajun trinity of onion, bell pepper and celery.
Stir constantly until the pan drippings and butter or oil are incorporated completely into the chopped veggies.
Cook for about 5 minutes, stirring often, until the veggies are soft and turning translucent.
Add the minced garlic and cook for 1 additional minute.
Reduce heat to medium-low.
Stir the chicken broth, hot sauce and salt, black pepper and cayenne pepper into the skillet until well-combined.
Add the browned thighs back into the pan, submerging each one with as much broth as possible.
Cook for 20 minutes, stirring occasionally or until a digital thermometer inserted into the thickest part of each thigh reads 165 degrees F.
Start off with about three tablespoons of butter or oil, then add more when needed, about two to three tablespoons at a time. Remain patient when browning the flour-coated thighs over medium heat. It takes a while longer than medium-high heat, but has MUCH less chance of burning the flour and making the entire batch of Cajun smothered chicken with brown gravy taste burned. If just a few of the pan drippings look black, cool the skillet. Then, use a paper towel to remove the black bits. If all of the pan drippings look black, cool the skillet, then wash and completely dry it. Remove all burned bits from the browned thighs. Grease the pan, then add more butter or oil to finish cooking the dish as directed.