smothered chicken

we all need some comfort right now because wtf!?

Originally this was going to be another recipe but after the election results, I’m really sad & beyond devastated. I realllyyyyyy had some hope, like Obama era hope. I envisioned screaming at the top of my lungs in joy like when Obama won in 2008. I was in college at Hampton University, we all ran outside in the Harbors rejoicing and people were blasting Young Jeezy’s ‘My President is Black’. I remember it like it was yesterday, we were all so happy.

This time…I’m really fucking scared. It was like a huge slap in the face, especially to Black women. Women in general but in particular Black women. It’s almost like someone saying directly to your face, “I don’t fuck with you, I do not care about your rights. You do not matter.”

I don’t have a lot of words but I do have a really comforting recipe. My mom made smothered chicken whenever we needed some comfort, so this is her recipe, my way.

To Black women…I hope you love on yourself this weekend. Pour a glass of wine (or something a little stronger), cook yourself something really fucking good, breathe & don’t watch the news.

I love you beyond…

Ingredients (Serves 2)

• 2 whole chicken legs or 4 chicken thighs, bone in & skin on

• 2 celery stalks, cut on a bias

• 1 small yellow onion, sliced

• 3 garlic cloves, thinly sliced

• 4 sprigs of fresh thyme

• 1 tablespoon better than bouillon chicken base - THE HOLY GRAIL!

• 1 tablespoon all purpose flour

• 1/2 cup buttermilk

• 1 cup water (start with 1/2 cup)

• kosher salt & black pepper, to taste

• extra virgin olive oil, about a tablespoon

• garnishes: parsley

• optional sides: white rice or mashed taters!

Tools

• cast iron pan

• prep bowls

• chefs knife

• cutting board

• measuring cup & spoons

• tongs

Directions

1. Season chicken generously with salt & pepper

   1. hot saucie tip: if you can, season the chicken with salt at least 6 hours before so the salt can really penetrate the chicken.

2. In a cast iron pan on medium high heat add some EVOO to the pan and it let it get hot.

3. Add the chicken legs skin side down and let it sear for about 6 minutes until the skin gets a good crust on them. Searing just creates texture to the dish. Flip over and let cook for about 3 minutes, then remove from the pan and lower heat to medium.

4. Add celery & onions and scrape the bottom of the pot as you stir them around because that’s a TON of flavor. Season with salt & pepper and let sauté for about 3 minutes.

5. Add garlic and sauté until fragrant, about 60 seconds.

6. Add the better than bouillon, stir to combine then add the flour and stir well so the flour taste is cooked off (this just acts as a thickener to get the gravy THIC!)

7. Add buttermilk, thyme sprigs & 1/2 cup of water and stir to combine.

8. Add chicken back into the pan & lower heat to medium-ish low, you want a gentle simmer. I like to let this cook low & slow, about an hour-ish or more. The flavors really combine as it cooks. Check half way through and add more water if sauce cooking down too quick.

9. Garnish with parsley, serve over rice or mashed potatoes & lots of gravy!!