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Smothered Chicken

• Ingredients

  • 3 to 3½ pound broiler/fryer, cut up, or your favorite bone-in chicken parts
  • 2 to 3 tablespoons vegetable oil
  • 1 medium yellow onion, halved pole-to-pole and sliced thin
  • 3 cloves garlic, minced
  • 2 to 3 medium carrots, finely chopped (about 2 cups)
  • 2 medium ribs celery, finely chopped (about 1 cup)
  • 3 tablespoons flour
  • 3 cups low-sodium chicken broth
  • ¼ teaspoon cayenne pepper (optional)
  • Salt and ground black pepper

• Directions

  1. Remove skin from chicken, pat pieces dry and season with salt and ground black pepper.
  2. In a large skillet with a tight fitting lid, heat 1 tablespoon vegetable oil over medium heat.
  3. Add onion, carrots and celery; cook and stir until onions are wilted and golden brown and other vegetables are tender, 4 to 5 minutes.
  4. Stir in garlic; cook and stir just until fragrant, about 30 seconds.
  5. With a slotted spoon, remove vegetables to a plate and cover to keep warm.
  6. If necessary, add another tablespoon of oil to the skillet and heat to nearly smoking.
  7. Add seasoned chicken to the skillet, and brown evenly, about 3 minutes per side. Transfer chicken to a large plate and set aside.
  8. Reduce heat to medium-low. Add the remaining tablespoon of oil, if necessary. You need about 2 tablespoons of fat in the pan. Gradually stir in the flour, scraping up browned bits on the bottom of the pan. Continue to cook, stirring constantly, until flour is light golden brown, about 4 to 5 minutes.
  9. Gradually stir in the chicken broth, and continue to stir until mixture is smooth. Season with cayenne pepper, salt and ground pepper to taste.
  10. Stir the cooked vegetables into the sauce and nestle in the chicken pieces.
  11. Bring mixture almost to a boil, then cover, reduce heat to low, and simmer for 30 minutes, until chicken juices run clear and sauce has thickened.
  12. Serve hot over rice or with mashed potatoes.
• • Yields: 4 to 6 servings

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