Although not a native of the South, Chef Russell Davis knows his way around Southern food. After years of cooking in New Orleans, Chef Davis opened a restaurant alongside his wife. Eliza Restaurant & Bar, named for their daughter, Eliza, is committed to local seafood and scratch cooking. The contemporary Creole cuisine ranges from Louisiana crab cakes, shrimp remoulade and fried green tomatoes. Today he is sharing his recipe for smothered chicken.
Recipe: Smothered Chicken
- 4 chicken breasts approx. 3 lb.
- ¾ cup all-purpose flour plus flour for dusting chicken
- ½ cup vegetable oil
- 2 cups diced yellow onion
- 1 cup diced bell pepper
- 1 cup diced celery
- 10 garlic cloves minced
- 3 cups water
- 2 teaspoon thyme
- 1 teaspoon sage
- 1 tablespoon kosher salt
- 1 teaspoon cracked black pepper
- Long grain rice cooked
- Heat oil over high heat in sauté pan. Dust chicken in flour and cook in skillet for 4-5 minutes per side until well browned. Remove chicken and rest on a plate. Turn heat down to medium. Working quickly, add 3/4 cup of flour to pan to make a medium brown roux, whisking constantly to ensure that the flour does not stick and burn.
- Add onion, bell pepper, celery and garlic and cook 10 minutes until soft. Add herbs and season with salt and pepper. Slowly add water, stirring constantly.
- Cut chicken into large pieces (approximately 3 pieces per breast) and add back to the pot. Cook on low for at least 1 hour or until chicken is fork tender. Serve over long grain rice with your favorite Louisiana hot sauce and French bread.