Smothered Chicken

Seems like the last couple posts have been all about sweets lately. I can't help it desserts are my weakness. So to make up for all that sugar how about a yummy main dish instead. The other night we had Smothered Chicken for dinner. I found this recipe over at Deep South Dish. It had been awhile since I had smothered chicken and Mary's recipe for chicken and gravy was almost similar to the way I remembered it.

If your not familiar with this particular dish let me explain. Smothered Chicken is an old fashioned serving of pure comfort food. Chicken pieces usually thighs or legs are dredged in seasoned flour, pan fried and then smothered and baked in a homemade gravy.

Now keep in mind that this recipe is not low calorie by any means, but indulging in an old fashioned classic every once in awhile isn't a crime.

Eat a meal like this every day and that would definitely become a problem. My theory is everything is OK if you eat it in moderation. I usually try and save a dish like this for a Sunday Supper or when we have company.

This dish is especially best for guests who need a bit of spoiling or who would love a great home cooked meal. Don't forget to make a big batch of homemade buttermilk biscuits on the side to slather up all that yummy gravy.

Here are a few step by step photos on how to make smothered chicken. Start off by seasoning the chicken pieces with seasoning salt and set aside. Mix the flour and Cajun/creole seasoning together. Dredge each chicken piece in the flour mixture shaking off any excess. 

Fry the chicken pieces in hot oil until lightly browned on all sides. Set chicken pieces on a rack until all the pieces are browned. Add onion and green pepper to the pan drippings and fry until tender. Add the flour and incorporate really well.

Cook the vegetable mixture for about 5 minutes then add the water one cup at a time, blending and mixing as you add each up of water. Keep adding water until you have the gravy at the consistency that you want. Stir in the chicken bouillon and bring to a boil mixing well.  

Add pepper to taste and a splash of Worcestershire sauce (optional). Remove the dutch oven from the heat and add the chicken pieces back into the gravy turning to coat each piece.

Cover and bake for one hour. Check occasionally to turn the chicken and to prevent them from sticking to the bottom.

Ummm this is what it looks like after an hour of cooking. Serve with mashed potatoes or rice and buttermilk biscuits on the side.

Comfort food at it's best.

Smothered Chicken

Ingredients:

6 to 8 - chicken legs, thighs or a combination of both 
1 - teaspoon of Lawrys seasoning salt
1-1/2 - cups of all purpose flour
1 -tablespoon of Cajun/Creole seasoning, or to taste (I used Emerile Essence)
1- 1 1/2 - cups of chopped onion
1/2 cup of chopped green bell pepper
3/4 - cup of flour
4 - 6 - cups of water
2 - tablespoons of chicken base/bouillon
pepper to taste
splash of Worcestershire sauce
canola or vegetable oil for frying

Preheat the oven to 350 degrees. Heat the canola oil in a large dutch oven over medium high heat. Sprinkle both sides of the chicken lightly with seasoned salt. 

Whisk the Creole/Cajun seasoning or emerile seasoning into the flour and dredge the chicken into the seasoned flour, shaking off excess. 

Add the oil to the pan (up to about one inch in the pan) and fry the chicken pieces until lightly browned on all sides, set aside on a rack to drain.

Add the onion and bell pepper to the hot oil and drippings and saute until tender, but not over-browned. 

Stir in the flour, a little at a time, until fully incorporated. Cook, stirring constantly for about 5 minutes. Begin adding the water, one cup at a time, blending each cup in before adding the next. 

Stop when gravy reaches the desired consistency. Stir in the chicken base and bring to a boil. Add pepper to taste and a splash of Worcestershire sauce (optional). 

Remove pot from the heat and add the chicken pieces back to the pot. Turn each piece to coat all sides. 

Transfer covered pot to the oven and bake at 350 for one hour, gently stirring every once in a while to prevent sticking as well as to turn the pieces. 

Cook until the chicken is cooked all the way through.

Adapted from: Deep South Dish