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Soul Smothered Chicken

By: Veronica Rockett

"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."

Rate/Review | Read Reviews (175)

What to Drink?
	Sangiovese

Prep Time:
15 Min

Cook Time:
1 Hr

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1/2 cup butter
1 whole chicken, cut into pieces
1 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
3 cups chopped yellow onions
1 cup chopped celery
3 cloves garlic, chopped
2 cups chopped carrots
3 cups chicken broth
3 tablespoons all-purpose flour
1/4 teaspoon cayenne pepper
2 teaspoons salt
1/4 teaspoon ground black pepper

Directions

Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge in 3/4 cup flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter.
Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Stir in the flour, and cook 5 minutes more. Pour in the chicken broth, season with cayenne pepper, and remaining salt and pepper. Bring to a boil, and reduce heat to low.
Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened.