There’s just something about frying up a batch of chicken that reminds me of my childhood. But, when you make a pan gravy and smother the chicken in the gravy, well, that totally reminds me of my grandmother. There wasn’t a good two weeks that went by where we didn’t have a hot skillet full of piping smothered chicken. It’s so good. And surprisingly, it’s super easy to make. Here’s the recipe & video:
My Grandmother’s Smothered Chicken
*Follow my fried chicken recipe here first!
Then, make the pan gravy:
-1 medium onion, sliced
-1 bell pepper, sliced (I use red and yellow)
-1 tablespoon of minced garlic
-1 cup of diced celery (about 2 ribs)
-1/2 cup of flour
-About 1/4 to 1/3 cup of reserved oil from frying the chicken with the brown bits in the bottom of the pan
-4-6 cups of chicken stock
-1/2 teaspoon of garlic powder
-1/2 teaspoon of onion powder
-salt and pepper to taste (I add lots of fresh black pepper)
1. After you’ve poured off almost all of the oil, leaving about 1/4 to 1/2 cup left in the bottom of the pan, saute the onions, bell peppers, and celery until translucent. Then, add in the garlic.
2. Cook for about 15 seconds and then add in the flour. Stir the flour and combine with the oil until the flour has turned medium brown. This should take about 6-7 minutes of occasional stirring.
3. Then, add 4 cups of chicken stock and mix well so there are no lumps. Add the garlic powder and onion powder and taste the mixture. If it needs more salt and pepper, add some now.
4. Place the chicken back into the gravy and turn the head to medium low. The gravy will thicken and the chicken will continue to cook through. Once the gravy has thickened, serve warm.
*If the gravy is too thick, you can loosen it up with the reserved 2 cups of chicken stock.