Colonel Jackson's Smothered Chicken

Colonel Jackson's Smothered Chicken

9

"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

1 h servings 618 cals
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Original recipe yields 4 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

9
  1. 12 Ratings

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Most helpful positive review

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 l...

Most helpful critical review

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

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 l...

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

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.

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

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

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...

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.

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.

the apple cidar vinegar I used was over powering. I must have done something wrong. Oh! Dont use butter as a substitute. It doesnt cook hot enough. I messed up in so many ways.