Smothered Chicken Southern Style Recipe

4      Reviews by:    Brenda Long   Smothered Chicken Southern Style Recipe browns chicken pieces in oil then creates a sauce with onion, celery, garlic, sage, flour and chicken broth and braises the chicken in the sauce in creating this delicious chicken recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Southern    Servings:6 Calories per Serving:558 Print Preview Rate This Recipe Prep Time:   35 Minutes Cook Time:   35 Minutes Total Time:   1 Hour 10 Minutes

INGREDIENTS

• 1 whole chicken
• 1/4 cup vegetable oil
• 1/2 cup all-purpose flour
• 2 medium onion, chopped fine
• 2 celery ribs, chopped fine
• 1 tsp salt
• 1/2 tsp pepper
• 3 cloves garlic, minced
• 1 tsp sage
• 2 Tbl all-purpose flour
• 2 cups chicken broth
• 1 Tbl cider vinegar
• pinch salt
• Parsley, chopped for garnish

DIRECTIONS

• Cut chicken down both sides of back to remove backbone. Flip chicken over and using a large knife, split the chicken down the middle. Cut the chicken into pieces resulting in 2 large chicken breasts. Cut breasts in half leaving 4 equal size breast pieces. Set wings and backbone aside to use in stock. Pat dry. Sprinkle with salt and pepper. Dredge in flour.
• Heat 1/4 cup vegetable oil in Dutch oven over medium-high heat until wisps of smoke appear. Add 1/2 the chicken with side side down and brown about 3 minutes per side. Cook second 1/2 the same way. Remove from pot and turn off heat. Pour off any grease from pot leaving about 2 Tbl rendered fat and place pot over medium-high heat. Add onions, celery, salt and pepper and saute until soft.
• Add garlic, sage and 2 Tbl flour. Saute about 1 minute. Add broth and whisk to remove brown bits from bottom of the pot and breaking up any lumps of flour. Return chicken to pot, bring to a simmer, cover and cook for about 30 minutes or until breasts have reached 160 degrees and legs and thighs are at 175 degrees. May have to cook legs and thighs longer.
• If necessary, set breasts aside until legs and thighs have reached 175 degrees. Once chicken is done, stir gravy in pot. Add vinegar and stir. Add sprinkle of salt and pepper. Put chicken onto deep service dish. Pan gravy from pot over chicken. Garnish with parsley. Serve chicken over rice and cover (smother) with gravy.

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