Colonel Jacksons Smothered Chicken Recipes

COLONEL JACKSON'S SMOTHERED CHICKEN

Steps:

• Heat 1 tablespoon oil in a large skillet and saute onion until tender. Remove and set aside.
• Place flour, salt and pepper in a large, clean grocery bag. Add chicken, close bag tightly and shake to coat. Let sit 5 minutes. Remove chicken from bag, reserving leftover flour in bag. Heat remaining oil in skillet and brown chicken on all sides in hot oil. Remove chicken from skillet and place in a deep roasting pan.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat reserved flour in skillet over medium high heat, stirring constantly, to make a dark roux. Slowly stir in pepper flakes, water and vinegar. Finally stir in reserved sauteed onion. Mix well and pour mixture over chicken.
• Cover dish and bake in preheated oven for about 35 to 45 minutes, or until chicken is tender and cooked through (no longer pink inside). Note: If gravy is too thick, add water to pan, a little at a time, until desired consistency is reached.

SYLVIA'S SMOTHERED CHICKEN

Steps:

• Trim the excess fat from the chicken pieces and sprinkle them with 1 teaspoon each of the salt and pepper.
• Season 2 cups of the flour with the remaining 1 tablespoon each of salt and pepper.
• Dredge the chicken pieces in the flour until coated on all sides.
• Shake off any excess flour.
• Heat the vegetable oil in a heavy deep skillet (cast-iron is perfect) over medium heat until the edge of a chicken piece dipped into the oil gives off a lively sizzle. Add as many chicken pieces to the skillet 4 as will fit without touching.
• Fry until the pieces are browned on all sides, about 6 min utes.
• Adjust the heat as necessary during frying to keep a lively sizzle without over-browning.
• Remove the fried chicken to drain and repeat with the remaining pieces.
• Pour off all but 4 tablespoons of drippings from the skillet. Reduce the heat to medium and add the onions, peppers, and celery to the skillet. Cook, stirring occasionally, until brown and tender, about 10 minutes.
• Move the vegetables to one side of the skillet and sprinkle the 2 tablespoons of flour over the other side of the skillet. Cook the flour until golden brown, stirring constantly.
• Be careful not to let the flour burn.
• Slowly pour in the water and stir until the gravy is smooth.
• Divide the chicken between two heavy skillets with lids or place them all in a large heavy Dutch oven.
• Top with the gravy and vegetables and cover the skillets or Dutch oven tightly.
• Simmer over low heat until the vegetables are tender and the chicken is cooked through, about 15 minutes.
• Check the seasoning and add salt and pepper as necessary .
• Serve the chicken, spooning some of the gravy and vegetables over each piece. Pass extra gravy.