The Art of Smothered Chicken

In t he south we love to smother food, there's smothered chicken, smothered pork chops, smothered steak. In fact if it can be eatin we will invent a way to smother it. In the south smothering is an art that you master and is popular in both Creole and Cajun Cooking.

So, smothering is simply the different types of gravy made with different meat dishes and serves a couple of purposes besides good old fashioned deliciousness. One is that it seasons everything in the meal. What ever is accompanying your meat dish, rice, mashed potatoes vegetables whatever, its made more flavorful when its smothered by your gravy. The other is that nothing tenderizes your meat better that the the gravy its basting in. In this smothered chicken dish the chicken is quick fried first. But, don't expect a crunchy fried chicken end product here. Gravy is then made from the seasoned drippings and the chicken is dunked right into the gravy and the whole thing is finished slow in the oven.

Ingredients

• One whole chicken cut up, or 6 to 8 pieces of dark meat chicken, legs, thighs or a combination
• 1 teaspoon of seasoned salt (like Lawry's)
• 1-1/2 cups of all purpose flour
• 1 tablespoon of Cajun seasoning, (like Slap Ya Mama), or to taste
• About a cup or so canola oil
• 1-1/2 cups of chopped onion
• 1/2 cup of chopped green bell pepper
• 3/4 cup of reserved seasoned flour
• 4 to 6 cups of water
• 2 tablespoons of chicken base, or granulated bouillon

Instructions

Preheat the oven to 350 degrees F. Heat the canola oil in a dutch oven over medium high heat.

Sprinkle both sides of the chicken lightly with seasoned salt. Whisk the Cajun seasoning into the flour and dredge the chicken into the seasoned flour, shaking off excess. Reserve the seasoned flour. Fry the chicken pieces until lightly browned all over, set aside on a rack to drain.

Add the onion and bell pepper to the hot oil and drippings and saute until tender, but not over-browned. Stir in 3/4 cup of the reserved flour, a little at a time, until fully incorporated. Cook, stirring constantly for about 5 minutes.  Begin adding the water, one cup at a time, blending each cup in before adding the next.  Stop when gravy reaches the desired consistency. Stir in the chicken base and bring to a boil.  Remove pot from the heat and add the chicken to the pot, turning to coat all sides of each piece; transfer pot to the oven. Bake at 350 for about one hour, gently stirring up from the bottom to prevent burning, and turning pieces occasionally, until your smothered chicken is cooked through, serve with rice or mashed potatoes.