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Smothered Chicken

Source of Recipe

From "Down South" by Donald Link


Recipe Introduction

"This dish is Southern home cooking at its best—simple, inexpensive ingredients transformed into a deeply satisfying meal. I think of this recipe as a confluence of the Southern and Cajun cooking styles that shaped my childhood. The slow-simmered melding of humble foods suggests the South Alabama country cooking that my grandad favored, but the rich gravy is thickened with a roux, as my granny from Louisiana would have done. Served over hot steamed rice, this is an ideal weeknight supper—my kids love to eat it as much as I do. I find it fascinating that this Southern country dish is so similar to a chicken fricassee from France. Throw in a few potatoes, pearl onions, and carrots, serve it in a pretty Le Creuset crock, and it becomes a classic bistro dish."

List of Ingredients

â—¦  Kosher salt and black pepper
â—¦  ¼ teaspoon cayenne
â—¦  1 (3 ½- to 4-pound) chicken, cut into 8 pieces (bone-in)
â—¦  ¼ cup vegetable oil
â—¦  ¼ cup all-purpose flour
â—¦  1 medium onion, sliced
â—¦  1 jalapeño, stemmed, seeded, and diced small
â—¦  2 cloves garlic, minced
â—¦  2 bay leaves
â—¦  1 teaspoon dried thyme
â—¦  2 teaspoons hot sauce
â—¦  1 quart chicken broth
â—¦  Steamed rice


Recipe

Combine 1 ½ teaspoons salt, ½ teaspoon black pepper, and the cayenne in a small bowl; sprinkle the seasonings over the chicken pieces.

Heat the oil in a Dutch oven (preferably cast iron) over medium-high heat. Dredge the chicken in the flour, shaking off the excess. Save the leftover flour. When the oil is hot and slightly smoking, fry the chicken pieces in batches (so you don't crowd the pan) until golden, about 5 minutes. Use tongs to transfer the chicken to a plate lined with paper towels.

Once all of the chicken has been fried, add the remaining flour to the oil in the pot and cook, stirring, over medium-low heat to create a medium-brown roux, 4 to 5 minutes. Add the onion, jalapeño, garlic, bay leaves, thyme, and hot sauce, and cook for 3 minutes more. Pour in the broth and bring to a simmer while stirring carefully. Return the chicken to the pot and simmer, covered, very slowly until the chicken is fork tender, 1 to 1 ½ hours.

Taste the sauce and add more salt or pepper as desired.
Serve the chicken over hot steamed rice, topped with plenty of the sauce.

Serves 4 to 6