"You can't just go to any restaurant and get smothered chicken like you would if you went down to the urban neighborhoods in Houston. This meal of browned chicken in a savory chicken gravy sauce is best when served over a bed of white rice." — Veronica Rockett
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whole chicken, cut into pieces
ground black pepper
chopped yellow onions
ground black pepper
After watching Anita Baker prepare her Smothered Chicken on Oprah, I decided to try hers. It was very bland. So I searched and found this recipe. Just what I was looking for! Several years ago I ate a similar dish and haven't been able to find the recipe until now. Thought 3 cups of onion would be too much, but I gave it a try and that amount was fine. Thanks so much for the recipe!! Flavorful, old-fashioned comfort food!
Sorry this one just didn't do it for us. It smelled really great, but tasted very bland. Will not be making it again.
I just don't get all these people who insist on using boneless, skinless chicken breasts for everything. A dish like this screams out for bone-in, skin-on chicken. If you're afraid of a whole chicken, buy an already cut up chicken. The skinless, boneless breast is the driest, most bland of all the cuts of chicken. I would never use it for a dish like this, which was wonderful, by the way. I just increased the spices a tad, and we loved it!
This is one of our absolute favorite recipes. I make it exactly as instructed and it has become the ultimate Wow! meal to make for company or family gatherings. It's easy, inexpensive and just melts together beautifully. I suggest serving with sweet yellow cornbread to really feel your southern roots. Thanks for a great recipe, Veronica!
Really good! I used just over a pound of chicken breasts cut into strips and went light on the salt, but kept everything else the same. For whatever reason, it took me a lot longer to cook than the time said, but it was worth it in the end. However, I think this would be better with mashed potatoes instead of rice.
This sounds great! I can't wait to try it! I'm 'reviewing' in response to the June 22, 2007, review which asked why people try to use boneless, skinless chicken breast in a recipe (especially this one) that calls for whole chicken, white and dark, including skin. Well, to each his/her own... Maybe some folks use chicken breasts for convenience. But maybe some use chicken breasts (and don't use the butter and make other modifications) because they've had quadruple heart bypass surgery or otherwise MUST maintain a certain diet. On the other hand, those who make major modifications to a recipe and then enter a low, critical review? Those folks are on my list!! Foul!!
Hmmm, trying to think how I can help those that didn't quite get this recipe. 1.Unless you're used to cooking "soul" food, this aint no weeknight dish! I can whip it up quickly and have shortcuts, but don't attempt this on hump day if its your first time. 2. Smothered chicken is basically semi-fried chicken and pan gravy. If you can make decent fried chicken and a good pan gravy, put the two together and that's the gist of this dish. 3.To solve the soupy gravy problem, start with the rioux first: add the flour to the pan drippings and cook/stir constantly for about 5 minutes or so, then add the veggies to that for another 5 minutes. It will look a mess, but when you add the liquid and stir it good; your gravy will appear. Add about a cup of liquid at a time and stir between so its not too soupy. Then TASTE IT before you add the chicken. If it's bland, add more salt/pepper/garlic powder/dried thyme/cayenne or whatever till it tastes the way you want. THEN add the chicken. Hope this helps!!!
This was absolutely delicious as written. It tasted like buttery chicken pot pie, without the pie or peas. Any skin-on bone-in chicken pieces will work great, so I used 8 drumsticks. After adding the broth, you should bring it to a boil, stir, add the chicken, bring to a boil again, and then reduce heat to low for simmering. Otherwise, the chicken will sap the heat out and you won't get a good simmer. I followed the recipe as written and after 30 minutes I still needed to bring it to a boil to cook the chicken and thicken the sauce. Another slight improvement is adding salt while the mirepoix cooks (the carrot, celery, and onion). Plus I used Tony's (creole seasoned salt) when flouring the chicken pieces. Thanks for a great comfort food recipe! It's absolutely the best thing on this site that I've been able to execute with ease. Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Soul Smothered Chicken
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 365
** Calories from Fat: 206
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