Southern Smothered Chicken
Date Added: Sep 25, 2010 American Entrees
This Southern smothered chicken recipe is an icon of Southern cooking. Cook up this comfort food for a nostalgic taste of the South.
- 1 Each Whole Chicken, cut up
- 3 Cup(s) Flour
- 1 Table Spoon(s) Old Bay Seasoning
- 1 Table Spoon(s) Granulated Garlic
- 1 Tea Spoon(s) Black Pepper, freshly ground
- ½ Tea Spoon(s) White Pepper
- 1 Tea Spoon(s) Granulated Onion
- ½ Tea Spoon(s) Butter, Unsalted
- 3 Cup(s) Onion, Sliced
- 1/4 Cup(s) Olive Oil
- 4 ½ Table Spoon(s) Garlic
- 1/4 Cup(s) Oil, for frying
- 2 ½ Table Spoon(s) Thyme
- 1 Quart(s) Whole Milk
- 4 Cup(s) Half & Half
- 1 Cup(s) Scallions, finely chopped
- 3/4 Cup(s) Parsley
- 2 Table Spoon(s) Louisiana Hot Sauce (or Hot Sauce of your choice)
- ½ Tea Spoon(s) Salt & Pepper Mix (2 parts salt to 1 part pepper)
- Season all the chicken pieces.
- Add spices to the flour and mix well.
- Flour all chicken pieces and let sit for 20 to 30 minutes.
- Heat oil then fry chicken pieces for approximately 10 to 20 minutes.
- To be safe check the temperature of each piece and make sure it is at 160 to 180F.
- To make the Roux; add butter to the browned bits or the pan you fried the chicken in.
- Add 3/4 cup of the spice flour you used to flour the chicken and stir.
- Let simmer for 3 to 4 minutes.
- Add sliced onions, little bit of olive oil and fresh garlic.
- simmer for 2 to 3 minutes.
- Add 1/4 cup of the frying oil to the mix and simmer for a few minutes.
- Add the milk and half & half, once it heats up it will thicken a little.
- Add sliced scallions, parsley, Louisiana hot sauce, salt and pepper and mix.
- Preheat oven to 375 degrees.
- Soak all the chicken pieces in the gravy.
- Bake for 1 hour and 30 minutes.