Sylvias Smothered Chicken Recipes

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 salt and pepper; dredge the chicken in the flour until coated on all sides (shake off any excess flour).
• Over medium heat, heat the oil in a heavy deep skillet (cast-iron is best) until the edge of a chicken piece dipped into the oil gives off a lively sizzle.
• Add as many chicken pieces into the skillet as you can, but make sure the pieces do not touch.
• Fry until the chicken pieces are browned on all sides, about 6 minutes; adjust the heat as necessary during frying to keep a lively sizzle without overbrowning.
• Remove the fried chicken to drain and repeat with the remaining pieces.
• When all the chicken pieces have been fried, 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 remaining 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; cover 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, spooning some of the gravy and vegetables over each piece of chicken; pass the extra gravy.

SYLVIA'S COLLARD GREENS WITH SMOKED TURKEY

Steps:

• In a 4-quart saucepan, bring the water and smoked turkey to a boil over high heat. Reduce the heat and simmer, covered, for 1 hour.
• While the turkey is cooking, wipe the collards with a damp towel, then wash 2 or 3 times or until all the dirt and grit has been removed. Chop the greens into 1/4-inch pieces; you will have 10 cups of chopped greens.
• Add the collards, oil, salt, black pepper, sugar and red pepper flakes to the saucepan. Return to a boil, reduce the heat and simmer, covered, for 30 minutes longer. Discard the turkey before serving, or chop the turkey meat and add it to the collards.

SYLVIA'S RIBS

Steps:

• Place the ribs in a large stock pot with enough water to cover. Bring the water to a boil and cook over medium-high heat for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• In medium saucepan, combine ketchup, barbeque sauce, brown sugar, lemon juice, Worcestershire sauce, hot pepper sauce, steak sauce and garlic; blend well. Cook the sauce over medium heat for approximately 20 minutes. (Please note that the above ingredients are all to taste. Use more or less of anything you like. I never make the ribs the same way twice!)
• Cut the ribs between the bones and place in a baking pan. Pour sauce over ribs, cover and cook for 30 minutes. Remove foil and continue cooking for an additional 30 minutes.

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.