Smothered Chicken
Smothered chicken is an icon of Southern cooking because it
is simple to cook for a large family. Serve it with rice or mashed potatoes.
It's the perfect comfort food!
Makes 4 servings
Ingredients:
5 tablespoons vegetable oil
one 4 pound chicken, cut into 8 pieces, skin removed
salt and freshly ground black pepper
1/3 cup all-purpose flour
3 fresh turkey sausages, casing removed (8 ounces)
1 medium onion, finely chopped
1 celery rib, finely chopped
1 small green bell pepper, seeded and chopped
2 cups chicken broth or canned low-sodium broth
1 medium tomato, seeded and chopped
chopped fresh parsley, for garnish
cooked white rice, for serving
Preparation:
Heat the oil in a large skillet over medium-high heat
until very hot. Season the chicken with salt and pepper. Place the flour in
a shallow bowl and roll the chicken in the flour to coat, shaking off the
excess. Reserve 2 tablespoons of the flour. In batches, cook the chicken in
the oil, turning occasionally, until browned on all sides, about 8 minutes.
Transfer to a plate.
Pour off all but 2 tablespoons of the fat in the skillet. Add the turkey
sausage and cook, breaking it up with the side of a spoon, until browned,
about 5 minutes. Using a slotted spoon, transfer to the plate with the
chicken.
Pour off all but 1 tablespoon of the fat in the skillet. Add the onion,
celery, and bell pepper to the skillet. Cook, stirring often, until the
vegetables are browned, about 8 minutes. Sprinkle with the reserved flour,
mix well, and cook until the flour is browned, about 2 minutes. Gradually
whisk in the broth, and return the chicken and sausage to the skillet. Bring
to a boil. Reduce the heat to low and cover. Simmer, stirring occasionally,
until the chicken shows no sign of pink when pierced in the thickest part,
about 40 minutes. During the last 5 minutes, sprinkle the tomato on top.
Transfer the chicken to a deep platter. Skim the fat off the surface of the
sauce and season the sauce with salt and pepper to taste. Pour over the
chicken and sprinkle with the parsley. Serve the chicken hot, with the rice.
Recipe created by Art Smith
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