I love anything with gravy, I usually do smothered pork chops but I had a taste for some good smothered chicken. So I found this great recipe on FoodTV.com from Patti LaBelle, which I knew could only be great coming from Patti Patti! It came out yummmmmy! See my notes for a more novice chef approach.
One 3 1/2-pound chicken, rinsed and cut into 8 pieces
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 cup all-purpose flour
1/2 cup vegetable oil
2 medium onions, chopped
2 medium celery ribs, chopped
1 garlic clove, minced
3 cups chicken broth
Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the flour in a large bowl. Roll the chicken in the flour to coat, shaking off excess flour. Transfer 3 tablespoons of the flour to a medium bowl and set aside.
In a large skillet, heat the oil over medium-high heat. Add the chicken and cook, turning halfway during cooking, until golden brown, about 10 minutes. Transfer to a plate and set aside.
Pour off all but 3 tablespoons of the oil from the skillet. Reduce the heat to medium. Add the onions, celery, and garlic and cook, stirring often, until tender, about 5 minutes. Sprinkle with the reserved flour and stir well. Gradually stir in the broth and bring to a simmer.
Return the chicken to the skillet. Reduce the heat to low. Cover and simmer, stirring occasionally, until the chicken is cooked through and shows no sign of pink when pierced at the bone, about 35 minutes. Transfer the chicken to a deep platter and cover with foil to keep warm. Bring the sauce to a boil over high heat and cook, stirring often, until thickened, about 5 minutes. Season the gravy with salt and pepper and pour over the chicken. Serve hot.
Melody’s Note: I don’t cut and clean chicken… I just used packaged drumsticks and thighs. As for the onion, celery and garlic I use my PictSweet seasoning instead, it’s quick, less messy and is probably less costly than fresh. If you use onions just for cooking like me, then this is a great buy.