Here’s a real southern specialty. We love Smothered Chicken served over noodles or rice with a sprinkling of crisp-cooked bacon and shredded cheddar cheese (or whichever cheese you prefer). This recipe is easily halved. If you halve the recipe, you can make it in a large skillet instead of a Dutch oven.
- 10 tablespoons vegetable or extra-virgin olive oil, divided
- 2 pounds boneless skinless chicken breasts (or thighs) or 1 whole chicken, cut up
- Salt and pepper
- 1 cup all-purpose flour plus 4 tablespoons, separated
- 2 medium size onions, sliced
- 4 teaspoons minced garlic
- 6 cups chicken stock
- 1 cup water
- 1-2 tablespoons Worcestershire sauce
- Rice or noodles for serving
- Heat 8 tablespoons of oil in a Dutch oven over medium heat.
- Season chicken with salt and pepper to taste.
- Dredge chicken breasts lightly in 1 cup flour then brown in Dutch on
- When browned, remove chicken from Dutch oven and drain on paper towel.
- Scrape the bottom of the Dutch oven to loosen all the browned bits.
- Add the onion slices to the Dutch oven and saute for about 5 minutes
until a bit browned and tender.
- Add minced garlic and saute for 1 minute.
- Add remaining 2 tablespoons of oil to Dutch oven, then sprinkle on
remaining 4 tablespoons flour.
- Allow the flour to brown, whisking constantly, then pour in chicken
stock and water and whisk together.
- Turn heat to high to bring to a boil and season with salt and pepper.
- Whisk in Worcestershire sauce, then turn heat down to medium.
- Add the chicken back to the Dutch oven and cover with lid. Allow the
sauce to thicken until it coats the back of a spoon and chicken is tender.
- Serve over rice or noodles. Garnish the top of each serving with crisp
bacon bits and cheese, if desired.
Yield: 8 servings
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