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+ servings

Recipe: Smothered Chicken

Chef Russell Davis
This smothered chicken is true Southern comfort food.
5 from 1 vote
Course Main
Cuisine Southern
Servings 6

Ingredients
  

  • 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

Instructions
 

  • 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.
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