 So today I'm going to be showing you how I make my smothered chicken now disclaimer even though I am a lifestyle slash natural hair youtuber one of my most popular videos is actually for Smothered beef that video has well over 50,000 hits. I think at this point So I figured I haven't cooked smothered chicken in a while I might as well show you excuse the background if you hear someone So I'm gonna go ahead and show you guys some ingredients in here on my seasonings I have salt pepper paprika onion powder garlic powder and some chicken bouillon Everything will be listed below in the description box as far as vegetables go I have half of an onion chopped up two carrots two celery sticks Here is my flour that I've added onion powder garlic powder Basically the same seasonings with the exception of salt okay And the reason for this is again because of the chicken bouillon I did however and here is my chicken I did however add a little bit of salt to this but again the same seasonings You want to layer your seasonings these are um chicken thighs and drums but this So right now I'm testing to see if my oil is ready with a few drops of flour And I'm placing the chicken in away from me so that it won't splatter in front of me Okay, so this is my chicken again just dipping the chicken in the flour And now I'm just making sure that it's cooked evenly by turning it every so often This is going to take about 20 minutes to fry up And you don't want to overcrowd your pan when you're frying So I had to cook two batches of this and then I transferred over to a larger cast iron skillet Look look people in the country love the hum when they cook Here is my fried chicken all fried now what you want to do is reserve about two tablespoons of the flour that you use to uh basically batter your chicken with because what we're going to do now is make a roux okay and the roux basically is flour oil mixture you want to cook your roux for several minutes you don't want to burn it all right and then once the roux is going I'm going to pour in about I'm eyeballing this one and a half cups maybe two cups y'all of um chicken stock you don't have to use chicken stock you use water but make sure And here I am making the roux again whisking this up um my skillet is on medium hot heat I'm putting in my vegetables and now I'm going to slowly add the chicken stock and mix up the veggies and everything and as it gets thicker slowly add more chicken stock I want to also add that I ended up pouring in between one to one and well about one and a half cups of water you guys I'm an eyeball cook I'm a country cook so it's really hard for me to explain this because I cook by sight by smell anyway um so here are my vegetables here I'm making sure I'm stirring everything up I am going to add a few more seasonings to the gravy mixture onion powder garlic powder that you'll see here in a second do not add any more salt okay you definitely don't want to add any more salt because that chicken bouillon has salt in it unless you're using sodium-free chicken bouillon um again this is garlic powder excuse that um and then of course the flour had a little bit of salt and I believe the chicken had a little bit of salt um so yeah you don't want to add too much sodium so anyway adding a few more seasonings like I said a little bit more pepper you can also pour milk in this if you wanted to to make it creamier um I ended up making a pan of cornbread to go on the side of this so yeah this is my cornbread this is just jiffy box cornbread I'm not not even going to front like I make this from scratch so at this point my gravy has been simmering for about 10 minutes now I do want to say that where I'm from we don't use carrots or celery we normally just do onions that is it okay so now I'm going to place the chicken in um and this is going to simmer for another five excuse me another 20 minutes actually so yeah I'm originally from east Texas and we don't add carrots or celery we don't even do chicken bouillon look as long as your food is well seasoned you don't have to do all that if you don't have it baby you don't have to add it but I did because I had it on hand and it just makes it really good in my opinion so all right now um again this is the larger cast cast iron skillet so I can add all the chicken that I fried up and you want to make sure that you also turn the chicken over every so often so that it doesn't stick to the pan and add more water as needed so here is my finished chicken now you do want to simmer this um this is a little too high quite frankly so I am going to turn the eye down here is my pot of rice and here is my plate thank you all so much for watching take care bye