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Smothered Chicken with To Die for Gravy
MyCookbook Recipe Database
MyCookbook Member: csdebono
Recipe Category: Poultry
Recipe Preparation Level: moderate
Toss or roll one, cut-up, (skin on), chicken fryer in the following seasoned flour mixture (remember to shake off excess, and reserve remaining mixture):
1 cup flour
1 tbsp. season salt
2 tsp. ground black pepper
1 tsp. ground white pepper
On medium heat, in a dutch-oven style pot, fry the chicken until light brown on both sides, remove, and set aside.
Coarsely chop two medium, yellow onions, about three ribs of celery, and three to four cloves of garlic, lightly smashed. Place in sizzling grease, scraping bottom of pot well, to stir up flour goodies. Saute until just tender, about 5-7 minutes.
Sprinkle 3-7 tbsp. flour mixture, (depending on desired thickness of gravy), toss gently over vegetables.
Add 3-5 cups (or more, it's up to you), of both chicken and beef broth. Add additonal broth or flour if needed. Bring to simmer.
Return chicken pieces to pot, gently placing them until just covered. Turn heat to low, and slowly simmer for about 30-45 minutes.
Serve over mashed potatoes or egg noodles. For a real Southern treat, bake some fresh buttermilk biscuits to dip in gravy!
A nice, light green salad with a oil/vinegar toss will balance this rich, but delicious meal.
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