Recently, my friend Judy was over, and she was sitting in my kitchen watching me cook as we were talking. She suggested that I feature Smothered Chicken as one of my meals. I love this dish when you want something more than fried chicken or just something succulent. So here we go Judy!
Heat your favorite pan with oil.
Clean and season your chicken. I like to use Morton's Nature's Seasoning, McCormick's Montreal Chicken Seasoning and Pepper, but you can use your favorite seasonings. I rub the seasoning in as well.
Depending on your taste, flour or bread each piece of chicken. Lately, I've been 4C Breading.
When your grease is good and hot, add your chicken to the pan.
Cook each side until it is golden brown on each side. You'll want to make sure that you cook it long enough. If it's not cooked long enough, you'll bite into bloody chicken, and you don't want that.
When your chicken is ready to be removed, place each piece in a bowl or platter covered with paper towels to drain the excess grease.
The Gravy!
* Chicken Broth
* Flour
* Water
Rather than use plain water, I like to mix chicken broth and flour in a mixing cup until smooth.
Drain the oil from the pan, but leave the crispy drippings.
On a low flame, mix in the chicken broth and flour mixture gradually. Whisk the drippings as you are adding the mixture.
Your drippings may clump, so gradually stir in water as you are whisking. Keep doing this until your gravy is smooth.
Season your gravy to taste.
Now add your chicken back into the gravy and simmer on low heat until your chicken is saturated with the gravy.
Serve with your favorite sides and wow your family!
Enjoy!
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