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.