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Ingredients
| salted butter: 1/2 cup |
| whole chicken: 1 (cut into pieces) |
| salt: 1 tsp |
| black pepper: 1/2 tsp |
| all-purpose flour (unsifted): 3/4 cup |
| onions - yellow (chopped): 3 cups |
| celery (chopped): 1 cup |
| garlic: 3 cloves (chopped) |
| carrots (chopped): 2 cups |
| chicken broth: 3 cups |
| all-purpose flour (unsifted): 3 Tbl |
| cayenne pepper: 1/4 tsp |
| salt: 2 tsp |
| black pepper: 1/4 tsp |
Soul Smothered Chicken
Credit: AllRecipes
User rating:
"You can't just go to any restaurant and get smothered chicken like you would if you went down to the urban neighborhoods in Houston. This meal of browned chicken in a savory chicken gravy sauce is best when served over a bed of white rice."
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Prep Time
15 min -
Cook Time
60 min -
Servings
8 serving(s)
Tags
Directions
- Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge in 3/4 cup flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter.
- Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Stir in the flour, and cook 5 minutes more. Pour in the chicken broth, season with cayenne pepper, and remaining salt and pepper. Bring to a boil, and reduce heat to low.
- Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened.