The Smothered Yard Pim Recipe

Prep chicken and dredge

Pat chicken thighs dry with paper towels. In a large bowl or shallow dish combine 1.5 cups flour, smoked paprika, garlic powder, onion powder, 2 tsp salt, 1 tsp black pepper and 1/2 tsp cayenne. Toss each chicken thigh in the seasoned flour to coat thoroughly, shaking off excess and placing on a tray. Reserve any remaining flour mix.

Fry chicken

Heat a large heavy skillet (cast iron preferred) over medium-high heat and add 1 cup vegetable oil. When oil reaches 350°F (medium-high, shimmering) add chicken thighs skin-side down without overcrowding. Fry 6–8 minutes per side until crisp and golden and internal temperature reaches 165°F. Transfer fried chicken to a wire rack set over a sheet pan to drain while you make the gravy. Reserve 2–3 tablespoons of the pan oil and discard the rest or drain off into a heatproof container.

Sauté aromatics

Remove excess oil from the skillet, leaving about 2–3 tablespoons. Reduce heat to medium and add 4 tablespoons butter. When butter melts add the chopped onion, diced green bell pepper and sliced celery. Sauté, stirring occasionally, until vegetables soften and begin to brown, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

Make roux

Sprinkle 3 tablespoons flour over the softened vegetables and stir to combine. Cook the flour with vegetables for 2–3 minutes, stirring constantly, to form a light roux and eliminate raw flour taste. The mixture will thicken and coat the veggies.

Build gravy

Gradually whisk in 2 cups chicken broth, scraping up browned bits from the pan. Bring to a gentle simmer and cook until slightly thickened, about 3–5 minutes. Stir in 1/2 cup buttermilk, 1 teaspoon hot sauce, 1 teaspoon Worcestershire, and the thyme. Taste and adjust seasoning with 1 teaspoon salt and 1/2 teaspoon black pepper. If gravy is too thin, simmer a few minutes longer; if too thick, add up to 1/2 cup extra broth.

Smother chicken

Return the fried chicken thighs to the skillet, nestling them into the gravy skin-side up. Spoon gravy over the pieces. Reduce heat to low, cover skillet, and simmer gently for 10–12 minutes to allow flavors to meld and chicken to finish cooking. Remove cover, sprinkle chopped parsley and adjust salt/pepper as needed.

Place a scoop of steamed white rice or mashed potatoes on each plate. Top with a chicken thigh and generous spoonfuls of the smothering gravy and vegetables. Garnish with chopped scallions and additional hot sauce if desired.

Serve immediately while hot. Leftovers will keep covered in the refrigerator for up to 3 days; gently reheat in a skillet over low heat and add a splash of broth if gravy has thickened.