Colonel Jackson's Smothered Chicken Recipe -
Colonel Jackson's Smothered Chicken Recipe
  • READY IN 1 hr

Colonel Jackson's Smothered Chicken

Recipe by  

"This southern chicken dish will please most palates. It is an alternative to the traditional fried chicken and is great served with rice or potatoes."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Heat 1 tablespoon oil in a large skillet and saute onion until tender. Remove and set aside.
  2. Place flour, salt and pepper in a large, clean grocery bag. Add chicken, close bag tightly and shake to coat. Let sit 5 minutes. Remove chicken from bag, reserving leftover flour in bag. Heat remaining oil in skillet and brown chicken on all sides in hot oil. Remove chicken from skillet and place in a deep roasting pan.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Heat reserved flour in skillet over medium high heat, stirring constantly, to make a dark roux. Slowly stir in pepper flakes, water and vinegar. Finally stir in reserved sauteed onion. Mix well and pour mixture over chicken.
  5. Cover dish and bake in preheated oven for about 35 to 45 minutes, or until chicken is tender and cooked through (no longer pink inside). Note: If gravy is too thick, add water to pan, a little at a time, until desired consistency is reached.
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Reviews More Reviews

Most Helpful Positive Review
Nov 20, 2006

You know what? This did have a little too much vinegar for me. But you will never believe what I did! I made the recipe again and cut down on the vinegar.(What an ingenius idea).Then this was like the perfect chicken dish. AWESOME!

Most Helpful Critical Review
Jun 22, 2003

This chicken dish had too much vinegar. I will make it again but with out all of the vinegar

Nov 08, 2008

Try substituing 1 cup low-sodium chicken broth for the vinegar for a "truly southern" version of this classic. Also substitute vidalia onion for red onion.

Jun 22, 2003

Didn't care for this one at all. Too much vinegar for me and my family.

Oct 09, 2003

I loved this-it had a tangy, distinctive flavor that I liked alot. Makes awesome chicken salad with the leftovers.

Aug 24, 2011

As an experienced cook, I am assuming the reason you make a roux is to slowly introduce the liquid so it thickens (and reduces). That way, the vinegar cooks out. I did it exactly the same except for I only cut the chicken into 4. And I didn't have red pepper flakes :(. Thanks so much and we will definitely make again

Oct 11, 2006

I wish I would have read the other reviews before trying this recipe. I agree, this is WAY too much vinegar. My family and I didn't like it AT ALL.

Sep 02, 2009

The vinegar in this dish was so overwhelming I ended up throwing the meal away! I will make again, without the vinegar and from another recipe.


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  • Calories
  • 618 kcal
  • 31%
  • Carbohydrates
  • 22.3 g
  • 7%
  • Cholesterol
  • 140 mg
  • 47%
  • Fat
  • 36 g
  • 55%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 46.6 g
  • 93%
  • Sodium
  • 209 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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