SMOTHERED CHICKEN

1WASH CUT UP CHICKEN. IN A PLASTIC BAG (WITH ZIP LOCK) COMBINE 1 1/2 CUPS FLOUR; SEASON FLOUR WITH SALT AND PEPPER. PLACE CHICKEN IN THE PLASTIC BAG WITH THE FLOUR, SALT, AND PEPPER ONE PIECE AT A TIME. SHAKE CHICKEN IN SEALED PLASTIC BAG. REPEAT UNTIL ALL PIECES ARE COATED.

2IN A LARGE DEEP FRY PAN, MELT BUTTER AND OIL ON MEDIUM HEAT; ADD CHICKEN, COOK UNTIL GOLDEN BROWN. PLACE PIECES OF BROWNED CHICKEN IN A 13" X 9" BAKING PAN.

WHEN ALL THE PIECES OF CHICKEN ARE IN THE BAKING PAN, PUT THE SLICED ONIONS IN THE FRY PAN AND COOK UNTIL TRANSLUCENT; ADD THE SLICE GARLIC AND COOK UNTIL TENDER AND FRAGRANT. YOU MAY NEED TO ADD MORE BUTTER AND OIL IN THE PAN-IF NEEDED. ADD 2 CUPS OF WATER TO THE ONION AND GARLIC MIXTURE. LET THAT COOK FOR A FEW MINUTES THEN POUR OVER THE CHICKEN IN THE BAKING PAN. COVER WITH FOIL AND BAKE AT 375 DEGREES UNTIL CHICKEN IS FALLING OFF THE BONE. COOKING TIME IS ABOUT 1 HOUR.

YOU CAN MAKE A GRAVY WITH THE DRIPPINGS. MIX FLOUR AND WATER TOGETHER TO MAKE A PASTE AND ADD IT TO THE DRIPPINGS. IF IT'S TOO THICK ADD MORE WATER. KEEP WHISKING UNTIL HEATED AND SMOOTH. TASTE THE GRAVY TO SEE IF YOU NEED TO SEASON WITH SALT & PEPPER.

3MASHED POTATOES AND PUT ROASTED GARLIC IN WITH MILK AND BUTTER. CONTINUE MASHING THE POTATOES.

4TO ROAST GARLIC, PUT A HEAD OF GARLIC IN A PIECE OF FOIL. TOP THE GARLIC WITH ITALIAN SEASONING, SALT, BLACK PEPPER AND OLIVE OIL. CLOSE THE FOIL TIGHTLY. BAKE IN A 350 DEGREE OVEN FOR ABOUT 45 MINUTES. REMOVE FROM FOIL WHEN COOLED. SQUEEZE THE GARLIC OUT OF EACH CASING TO PUT IN THE MASHED POTATOES. YOU WILL NEED ABOUT 4 CLOVES OF GARLIC. OMIT THE GARLIC IF YOU JUST WANT TO SERVE REGULAR MASHED POTATOES. REFRIGERATE ANY LEFTOVER GARLIC.

NOODLES WOULD ALSO BE GOOD SERVED WITH THIS CHICKEN.