Smothered Italian Chicken

I am a smothered food lover. My mama makes the best smothered dishes from steaks, chicken, and even fish.

After eating Smothered Italian Chicken at a restaurant I had to recreate this for my family.

Y’all already know I don’t have any problems asking chefs and cooks what’s in their dishes?

I don’t need their recipes, just the ingredients.

I like to create my own recipes based on my taste-buds and what I feel in my soul.

I know it sounds strange but it’s how I cook.

It’s funny because I’ll tell Summer to give me the spoon I need to feel the food.

She’ll be like Ma’ really? Yes, really girl!

I can “feel” if the food is cooked properly based on how the spoon feels in my hand.

Take it up with my ancestors if you’re confused.

I just follow traditions and don’t ask why.

My mama and aunties all do this. It’s like magic. lol

Now, back to our chicken. Basically, I took chicken thighs and drumsticks. Use whichever parts of the chicken you prefer.

I highly suggest you use bone in, skin on chicken for this dish.

I smothered the chicken in a sauce that includes fire-roasted tomatoes, olives, lots of garlic, and broth.

Of course plenty of spices because y’all know how much I love spices.

I brown the chicken up in batches using plenty of extra virgin olive oil

Lastly, I sauteed my vegetables in the same pot.

Add the chicken back to the pot.

I smothered the chicken with fire-roasted tomatoes and chicken broth.

Allow everything to cook in the oven covered and served it over hot jasmine rice.

You can cook the chicken on the stove but I like to walk away while my food cooks.

Better yet after the browning of the chicken and veggies part throw everything into the crock pot and let it do all of the work for you.

Enjoy.

Smothered Italian Chicken

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings 4-6

Ingredients:

3 lbs chicken pieces, thighs, drumsticks, bone in, skin on

3 1/2 cups fire-roasted tomatoes, canned

2 cups chicken broth, low sodium

1 cup red onion, diced

1 cup green olives, pitted

1/2 cup Italian parsley, chopped

8 cloves of garlic, minced

1 tablespoon oregano, dried, crushed

1 tablespoon creole seasoning

1/2 tablespoon black pepper

1/2 tablespoon garlic powder

pinch crushed red pepper

extra virgin olive oil

hot cooked rice

basil to garnish if desired

Directions:

Preheat oven to 425 degrees.

Mix seasoning blend together and set aside.

Rinse chicken and pat dry.

Place chicken into a large bowl, coat lightly in olive oil, half of the spice blend, and mix well.

Add about 5 tablespoons of olive to a skillet over medium heat, add chicken in batches, skin side down, and  browning for five minutes per side.

Place browned chicken on a plate and repeat until all the chicken is browned.

Add more olive oil to pot about a tablespoon if needed.

Add red onion and saute about five minutes, season with a little spice blend, add garlic, olives, and cook one minute more.

Add chicken back to the pot, cover with broth, Italian parsley, and tomatoes.

Cover chicken with a lid and bake at 425 for about 45-55 minutes or until the internal temperature reaches 165 F and the juices run clear.

Add extra broth if needed during the cooking time.

Serve with hot rice.