smothered chicken
(3 ratings)
Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines. The technique involves cooking in a covered pan over low heat with a moderate amount of liquid, and can be seen as a form of stove-top braising. This ensures that it will be tender and flavorful.
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(3 ratings)
yield
4 serving(s)
prep time
20 Min
cook time
2 Hr
method
Stove Top
Ingredients For smothered chicken
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13-lb fryer
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salt and pepper, to taste
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1/2 cflour
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1/2 cvegetable oil
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1 cchopped onions
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1 cchopped celery
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3 clovegarlic, chopped
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1/2 cgreen onions, chopped (reserve tops to garnish)
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1 smbell pepper, chopped
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1 cmushrooms, chopped
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1 qtwater or chicken broth
How To Make smothered chicken
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1Cut fryer into serving pieces and season with salt and pepper; set aside.
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2In a heavy pot, make roux using oil and flour. Cook until brown about 15 to 20 minutes.
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3Add onions, celery, garlic,and bell pepper.
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4Sauté about 15 minutes.
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5Add chicken and stir well. Simmer approximately 20 minutes.
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6Add water, mushrooms and green onion tops.
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7Cover and let simmer for approximately 1 hour. Season to taste.
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