Smothered Chicken

Name: Smothered Chicken
Total time: 45 min
Yield: One serving, plus leftovers
Cuisine: southern
Ingredients: 1/2 chicken, 1 1/2 to 2 pounds, in pieces; Flour for dredging chicken; Salt and freshly ground pepper to taste; 2 to 3 tablespoons olive oil; 1 medium-size onion; 2 ribs celery, cleaned and trimmed; 1 carrot, scraped; 1 clove garlic; 1 cup chicken broth; 1/2 teaspoon dried tarragon; 1 bay leaf; 1/2 pound mushrooms; 2 tablespoons, chopped parsley

By Eric Asimov

Total Time: 45 minutes
Rating: 4(73)
Comments: Read comments

Featured in: Thanksgiving Fish and Other Tales; 1 Man, 1 Chicken, 1 Merry Old Time

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Ingredients

Yield:One serving, plus leftovers

½chicken, 1½ to 2 pounds, in pieces
Flour for dredging chicken
Salt and freshly ground pepper to taste
2 to 3tablespoons olive oil
1medium-size onion
2ribs celery, cleaned and trimmed
1carrot, scraped
1clove garlic
1cup chicken broth
½teaspoon dried tarragon
1bay leaf
½pound mushrooms
2tablespoons, chopped parsley

Ingredient Substitution Guide

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Preparation

Step 1
Wash and dry the chicken pieces. Dredge in flour, and salt and pepper to taste.
Step 2
Preheat oven to 400 degrees.
Step 3
Heat oil in a large frying pan. Over medium-high heat, brown the chicken, turning when needed, about 10 minutes total. As it is browning, chop onion, celery and carrot, and mince garlic. When chicken is done, transfer it to a casserole.
Step 4
Saute the garlic in the pan. Add onion, celery and carrot pieces. Stir frequently until they soften, about 5 minutes. Pour in chicken broth and, while stirring, bring to a boil. Let simmer for 2 to 3 minutes.
Step 5
Pour the sauce over the chicken, and add tarragon and bay leaf. Cover; cook in oven about 15 to 20 minutes.
Step 6
While the chicken is cooking, slice the mushrooms. Add to the casserole after it has cooked 15 to 20 minutes. Cook for 10 minutes more or until tender. Remove bay leaf. Sprinkle parsley over the chicken, adjust the seasonings and serve with rice, couscous or stuffing.

Ratings

4 out of 5

73 user ratings

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Comments

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Chiara1 year ago

This was insanely good. We used boneless thighs instead. Loved every last bite.

M Floyd1 year ago

This recipe doesn’t provide enough gravy to be called smothered chicken. If you’re expecting a southern or soul food version of smothered chicken, look elsewhere.

Nancy2 years ago

This was quick and tasty. I didn’t have tarragon or mushrooms, but added rosemary instead and served with mashed potatoes. It was tender and delicious!

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