A Mississippi native...Louisiana hybrid

Onion and Mushroom Gravy Smothered Chicken

Onion and Mushroom Gravy Smothered Chicken

Onion and Mushroom Gravy Smothered Chicken

Onion and Mushroom Gravy Smothered Gravy

Prep Time 15 minutes
Cook Time 40 minutes
Servings 4


  • 8 pieces chicken thighs
  • 1 medium onion sliced
  • 1 - 14.5 oz can of chicken stock
  • 1 - 16 oz pack sliced white mushrooms
  • 2 cups of flour
  • 2 cups canola oil for frying
  • 3 cloves garlic minced
  • 1/2 teaspoon old bay
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon poultry seasoning divided
  • 1/2 teaspoon sazon completa optional
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon thyme


  1. Clean chicken with lemon juice, coarse sea salt and water, rubbing to remove any surface residue.
  2. Season with salt, pepper, garlic and onion powder, sazon completa, 1/2 tsp poultry seasoning and old bay.
  3. Heat canola oil over med-high heat
  4. Dredge chicken in flour chicken, fry each side approximately 10 minutes on each side.
  5. Remove chicken from pan and set aside.
  6. Pour most of the oil except 3 tbsps of oil into a small heat resistant container leaving the crumbs from the chicken in the bottom of the pan.
  7. Return pan to heat and add 3 tbsps of flour and stir.
  8. Add the sliced onions and mushrooms while continuing to stir until the gravy is a medium brown color and add minced garlic.
  9. Slowly add the chicken stock while stirring. Use your judgement for thick gravy add less chicken stock and for thin gravy, add more.
  10. Stir until well combined then reintroduce the chicken to the pan including any leftover juices.
  11. Add thyme, red pepper flakes and the remaining 1/2 teaspoon of poultry seasoning to the gravy.
  12. Stir, reduce heat to simmer, cover and let cook about 20 minutes.
  13. Add parsley for garnish.