Soul Smothered Chicken

Soul Smothered Chicken

200 Reviews 13 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Veronica Rockett
Recipe by  Veronica Rockett

“You can't just go to any restaurant and get smothered chicken like you would if you went down to the urban neighborhoods in Houston. This meal of browned chicken in a savory chicken gravy sauce is best when served over a bed of white rice.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge in 3/4 cup flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter.
  2. Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Stir in the flour, and cook 5 minutes more. Pour in the chicken broth, season with cayenne pepper, and remaining salt and pepper. Bring to a boil, and reduce heat to low.
  3. Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened.

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Reviews (200)

Rate This Recipe
KIMAR
182

KIMAR

After watching Anita Baker prepare her Smothered Chicken on Oprah, I decided to try hers. It was very bland. So I searched and found this recipe. Just what I was looking for! Several years ago I ate a similar dish and haven't been able to find the recipe until now. Thought 3 cups of onion would be too much, but I gave it a try and that amount was fine. Thanks so much for the recipe!! Flavorful, old-fashioned comfort food!

Dianemwj
180

Dianemwj

I just don't get all these people who insist on using boneless, skinless chicken breasts for everything. A dish like this screams out for bone-in, skin-on chicken. If you're afraid of a whole chicken, buy an already cut up chicken. The skinless, boneless breast is the driest, most bland of all the cuts of chicken. I would never use it for a dish like this, which was wonderful, by the way. I just increased the spices a tad, and we loved it!

gastronome
75

gastronome

This is one of our absolute favorite recipes. I make it exactly as instructed and it has become the ultimate Wow! meal to make for company or family gatherings. It's easy, inexpensive and just melts together beautifully. I suggest serving with sweet yellow cornbread to really feel your southern roots. Thanks for a great recipe, Veronica!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 365 cal
  • 18%
  • Fat
  • 22.9 g
  • 35%
  • Carbs
  • 21.2 g
  • 7%
  • Protein
  • 18.5 g
  • 37%
  • Cholesterol
  • 77 mg
  • 26%
  • Sodium
  • 1035 mg
  • 41%

Based on a 2,000 calorie diet

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