I’ve been making this soul smothered chicken dish for about 10 years or so. This is one of my husband’s favorite comfort foods. He says it reminds him of a chicken dish his Granny used to make him when he was a boy.
This recipe is very similar to Chicken & Dumplings, minus the dumplings.
My version of Smothered Chicken is inspired by a recipe from Allrecipes. I have made several changes though, but the basics are about the same.
This is a nice economical chicken recipe, especially when whole chickens go on sale.
How to Make Smothered Chicken
The recipe is below, here’s a brief overview.
Step one – Cut the whole chicken into eight pieces, two wings, two thighs, two drums, and two breasts. I leave the skins on, but if you want to remove them go ahead.
Step two – With burner on medium, heat up some butter and olive oil in a large non stick pot with high sides (this makes a lot of food).
Step three – In a gallon sized ziplock bag combine flour with salt, pepper, paprika, and garlic power. Toss chicken pieces in a bag a a few at a time and coat the chicken. Brown chicken pieces. *** save the flour ***
Step four – While chicken browns, cut up the onion, carrots, celery, and garlic.
Step five – When chicken is browned, remove to a plate and set aside. Add the onion, carrots, and celery to the pot with the chicken drippings. If you don’t have enough drippings, you may have to add more olive oil or butter. Saute until the onions are tender.
Step six – When the onions are tender, stir in four tablespoons of the saved seasoned flour along with the minced garlic, cayenne, salt, and pepper. Cook this stirring frequently for a few minutes. The garlic will become fragrant, and the flour will coat the vegetables.
Step seven – Stir in water, better than base chicken stock, and return the chicken to the pot. Cover and simmer chicken over medium-low for 45 minutes, stirring every 10 to 15 minutes. Really watch the chicken, if your non-stick pot is older or has scratches, the chicken is more likely to stick. After 45 minutes, remove the chicken breasts, shred the meat with two forks, and then return to the pot.
Step eight – The final 15 minutes of cooking. If you plan on adding frozen petite peas to the dish, now is the time to do it. If the Smothered Chicken is looking a little runnier than you’d like, cook it the final 15 minutes with the lid off.
- ¼ cup butter
- ¼ cup olive oil
- 1 whole chicken - cut into eight pieces
- ¾ cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 3 cups onion - diced
- 2 cups carrots - diced
- 1 cup celery - diced
- 3 cloves garlic - minced
- 4 cups water
- 1 big tablespoon Better Than Boullion - Chicken Base
- ½ - 1 teaspoon cayenne powder
- 2 tablespoons salt
- ¼ teaspoon black pepper
- frozen petite peas (optional)
- Heat butter and olive oil over medium in a large non-stick pot with high sides.
- Combine ¾ cup flour, 1 teaspoon salt, 1 teaspoon black pepper, ½ teaspoon paprika, and ½ teaspoon garlic powder in a gallon sized ziplock bag. Coat the chicken a piece or two at time in the flour mix, then add the chicken pieces to the pot and brown. ***Save the bag of flour***, you will be needing it again.
- While chicken browns, cut up the onion, celery, and carrots. Put them in a big bowl. Mince the garlic, but leave it separated from the onion mixture.
- When chicken pieces are browned, transfer them to a plate and set aside. Add the big bowl of onions, carrots, and celery to the pot you cooked the chicken in. You may need to add a little more butter or olive oil to the pot at this point. Saute until the onions are tender.
- Add four tablespoons of the seasoned flour, garlic, ½ teaspoon cayenne powder, two tablespoons salt, and ¼ teaspoon black pepper to the vegetables in the pot. Cook a few minutes.
- Add four cups water, one big tablespoon Better Than Base, and the browned chicken to the pot. Stir everything in. Try and submerge all chicken pieces. Lower heat, cover, and simmer 45 minutes, stirring and turning chicken every 10 to 15 minutes. The chicken will stick if you don't watch it. I suggest setting a timer.
- After 45 minutes, remove the chicken breasts and shred them with two forks. Add the meat back to the pot. If you want to add peas to your Smothered Chicken now is the time to do so. If you want a thicker dish, cook this final 15 minutes without a lid, but be sure to stir every five minutes or so.
How to cut up a whole chicken
In this video Gordon Ramsay is dancing around like he’s about to pee his pants, but he cuts up a whole chicken with some real style.
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