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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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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. 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:
1. 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.
2. 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.
3. Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened.
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