I don't know what it is about this recipe for Southern-Style Smothered Chicken. There's nothing earth-shattering about the ingredients or the cooking method but it is one of the coziest, tastiest meals I make. And I've made it a lot since I discovered it this spring. For some reason it reminds us of egg-foo yung, which makes zero sense but we all love it so we just go with it.
It's an easy recipe but since we prefer to eat saucy chicken dishes off the bone it does take some time management and prep work to get dinner on the table quickly. We like this with rice and steamed broccoli.
Southern-Style Smothered Chicken
As seen on Cook's Country
3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, and/or thighs)
Salt and pepper
1/2 cup plus 2 tablespoons all-purpose flour
1/4 cup vegetable oil
2 onions, chopped fine
2 celery ribs, chopped fine
3 garlic cloves, minced
1 teaspoon dried sage leaves (1/4 teaspoon ground sage)
2 cups chicken broth
1 tablespoon cider vinegar
Season chicken with salt and pepper. Put 1/2 cup flour in a plastic food storage bag and add all the chicken. Seal the bag and toss to coat.
Heat oil in Dutch oven over medium-high heat. Add half of chicken to pot, skin side down, and cook until deep golden brown, 4 to 6 minutes per side; transfer to plate. Repeat with remaining chicken, adjusting heat if flour begins to burn.
Pour off all but 2 tablespoons fat and return pot to medium heat. Add onions, celery, 1 teaspoon salt, and 1/2 teaspoon pepper and cook until softened, 6 to 8 minutes. Stir in garlic, sage, and remaining 2 tablespoons flour and cook until vegetables are well coated with flour and garlic is fragrant, about 1 minute. Whisk in broth, scraping up any browned bits.
Nestle chicken into sauce, add any accumulated juices from plate, and bring to boil. Reduce heat to low, cover, and simmer until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 30 to 40 minutes.
If you want to remove the chicken from the bone like we do, transfer chicken to a plate and place in the fridge to cool before removing the skin and bones. While the chicken is cooling, stir vinegar into sauce and season with salt and pepper to taste.
Either add chicken pieces back to the pot and toss to coat or pour sauce over chicken. Serve over white rice.
