A favorite smothered chicken recipe. You can't just go to any restaurant and get this comforting dish 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.
Ingredients
- butter: 0.5 cup
- whole chicken: 1 piece (cut into pieces)
- salt: 3 tsp (divided)
- ground black pepper: 0.75 tsp (divided)
- all-purpose flour: 0.75 cup
- yellow onions: 3 cups (chopped)
- carrots: 2 cups (chopped)
- celery: 1 cup (chopped)
- garlic: 3 clove (chopped)
- all-purpose flour: 3 Tbsp
- chicken broth: 3 cups
- cayenne pepper: 0.25 tsp
Metric Conversion
Stages of cooking
-
Melt butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper.
-
Place 3/4 cup flour in a shallow dish. Dredge chicken in 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, carrots, celery, and garlic. Cook until tender, 5 minutes.
-
Stir in 3 tablespoons flour, and cook 5 minutes more. Pour in 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 until chicken juices run clear and gravy has thickened, about 30 minutes.
