smothered chicken

Name: Smothered Chicken
Prep time: 20 min
Cook time: 2 h
Yield: 4
Cuisine: Cajun/Creole
Ingredients: 1 - 3-lb fryer; - salt and pepper, to taste; 1/2 cup(s) flour; 1/2 cup(s) vegetable oil; 1 cup(s) chopped onions; 1 cup(s) chopped celery; 3 clove(s) garlic, chopped; 1/2 cup(s) green onions, chopped (reserve tops to garnish); 1 small bell pepper, chopped; 1 cup(s) mushrooms, chopped; 1 quart(s) water or chicken broth

(3 RATINGS)

10 Pinches 4 Photos

Vicki Butts (lazyme)

Grapeview, WA

Updated on May 11, 2018

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.

Rate

prep time 20 Min

cook time 2 Hr

method Stove Top

yield 4 serving(s)

Ingredients

1 - 3-lb fryer
- salt and pepper, to taste
1/2 cup flour
1/2 cup vegetable oil
1 cup chopped onions
1 cup chopped celery
3 cloves garlic, chopped
1/2 cup green onions, chopped (reserve tops to garnish)
1 small bell pepper, chopped
1 cup mushrooms, chopped
1 quart water or chicken broth

How To Make smothered chicken

Step 1

Cut fryer into serving pieces and season with salt and pepper; set aside.

Step 2

In a heavy pot, make roux using oil and flour. Cook until brown about 15 to 20 minutes.
Step 3

Add onions, celery, garlic,and bell pepper.
Step 4

Sauté about 15 minutes.
Step 5

Add chicken and stir well. Simmer approximately 20 minutes.
Step 6

Add water, mushrooms and green onion tops.
Step 7

Cover and let simmer for approximately 1 hour. Season to taste.
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