1 (3 1/2 pound) chicken, rinsed and cut into 8 pieces
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 cup flour
1/2 cup vegetable oil
2 onions, chopped
2 celery ribs, chopped
1 garlic clove, minced
3 cups chicken broth
Instructions
Season the chicken with 1/2 teaspoon salt and
1/4 teaspoon pepper. Place the flour in a large
bowl. Roll the chicken in the flour to coat,
shaking off excess flour. Transfer 3
tablespoons of the flour to a medium bowl and
set aside.
In a large skillet, heat the oil over medium-high
heat. Add the chicken and cook, turning halfway
during cooking, until golden brown, about 10
minutes. Transfer to a plate and set aside.
Pour off all but 3 tablespoons of the oil from
the skillet. Reduce the heat to medium. Add the
onions, celery, and garlic and cook, stirring
often, until tender, about 5 minutes. Sprinkle
with the reserved flour and stir well.
Gradually stir in the broth and bring to a
simmer.
Return the chicken to the skillet. Reduce the
heat to low. Cover and simmer, stirring
occasionally, until the chicken is cooked
through and shows no sign of pink when pierced
at the bone, about 35 minutes. Transfer the
chicken to a deep platter and cover with foil
to keep warm. Bring the sauce to a boil over
high heat and cook, stirring often, until
thickened, about 5 minutes. Season the gravy
with salt and pepper and pour over the chicken.
Serve hot.
Originally Submitted
5/3/2015
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