Smothered Chicken Recipe
Smothered chicken is so popular in the south because of the rich, creamy gravy that covers it. It’s also great for big gatherings, which the south is famous for.
In the land of barbecues, ranches, and tight knit families; a hearty crowd pleasing recipe is a must to have on hand.
Serve with buttermilk biscuits, mashed potatoes and corn on the cob for a family feast that will please everyone.
one 2-3 pound broiler-fryer, cut up
1/2 cup plus 2 Tablespoons self-rising flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup vegetable oil
1 cup half and half
1 cup whole milk
1. Rinse the chicken pieces and pat dry with paper towels. Combine 1/2 cup flour, 1/2 teaspoon salt, and 1/2 tespoon pepper in a shallow dish.
2. Dredge the chicken well in the flour to coat, gently shaking off the excess.
3. Heat the oil in a large heavy skillet over medium-high heat.
4. Add the chicken to the oil, and brown well on both sides.
5. Turn the chicken skin side up, cover, reduce heat, and simmer 15 minutes.
6. Remove chicken and pour off all but 1/4 cup of the drippings in the skillet.
7. In a bowl, combine remaining 2 tablespoons flour, half and half, milk, remaining 1/2 teaspoon salt, and pepper to taste. Stir until smooth.
8. Stir into the skillet and cook over medium heat until thickened; stirring constantly .
9. Add chicken, turning often to coat with the gravy. Cover and simmer 15 minutes.
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