This Southern Style Smothered Chicken Recipe has a unique flavor comparing it to most other chicken recipes. The onion and celery, seasoned with sage, creates really good gravy to go with mashed potatoes or hash browns. This is a simple recipe that doesn’t require many ingredients, but it does take a little time to prepare.
I use chicken thighs, and legs in this recipe, but you can use any combination you have available.
The next time you’re in the mood for chicken give this Southern Style Smothered Chicken Recipe a try: enjoy.
Southern Style Smothered Chicken Recipe
Prep time
Cook time
Total time
Author: Larry
Recipe type: Main
Serves: 4
Ingredients
- 3 pounds bone-in chicken pieces
- Salt and pepper
- ½ cup plus 2 tablespoons all-purpose flour (divided)
- ¼ cup vegetable oil
- 2 small onions (chopped fine)
- 2 celery ribs (chopped fine)
- 3 garlic cloves (minced)
- 1 teaspoon dried sage leaves
- 2 cups chicken broth
- 1 tablespoon cider vinegar
- 2 tablespoons fresh parsley (chopped) Optional
Instructions
- Place 1 cup flour in a food grade disposable bag; season with 1 teaspoon salt, and ½ teaspoon pepper. Shake chicken pieces one piece at a time to coat; set aside.
- Add the oil to a chicken cooker or Dutch oven over medium high heat and cook chicken until nicely browned on both sides. Set chicken aside on a plate or platter.
- Drain the now empty skillet of oil, reserving 2 tablespoons. Add the 2 tablespoons back into the skillet. Place the celery and onion in the skillet, season with 1 teaspoon salt, and ½ teaspoon pepper, cook until softened. Mix in the flour, sage, and garlic until well combined; continue cooking until fragrant. Stir in the chicken broth scrapping any bits from the bottom of the pan.
- Add the chicken back to the skillet, bring mixture to a boil, and reduce heat to low, cook covered until chicken is done. (About 30 minutes – 160f. for breasts and 185 for thighs and legs)
- Remove chicken to a serving platter and then mix the vinegar into the sauce. Pour the sauce over the chicken, garnish with parsley, and serve hot.
Adapted from Cook’s Country
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