Shelly's Recipe

COUNTRY SMOTHERED CHICKEN

Category: Casseroles - Chicken and Turkey

2 spring chickens, skinned and cut into pieces
2 tbsp poultry seasoning
4 tsp grilling seasoning
3/4 stick butter
1 lb fresh smoked country sausage
3 large onions, sliced in chunks
2/3 cup celery, coarsely cut
1/2 green bell pepper, chopped
1/2 lb Portabellini mushrooms, chunked
1 cup fresh carrots, large dice
1/2 cup chicken stock + 1/2 cup white wine
3 bay leaves
2 tsp sweet basil
1/2 tsp white pepper
1/4 cup flour
2 tbsp parsley, minced
2 tbsp green onions, chopped
3 tbsp cornstarch mixed with 1/3 cup water
6 cups broad egg noodles, cooked al dente

Season the both seasonings. Add the butter and get it to the point of just starting to brown. Add the sausage and the vegetables and saute fry the mixture until it caramelizes (turns a dark brown). Then when the seasoning vegetables are cooked, remove with a slotted spoon and set them aside in a strainer placed over a bowl.

Using the same butters used to caramelize the veggies, drop in and quickly fry the chicken pieces until they brown slightly. When fully seared, remove the chicken from the pot and set it aside too.

At this point, bring the pot back to high heat, stir in the chicken stock and white wine, and bring it to a boil to deglaze the pot. Take a spoon and scrape off the bottom all the debris. Then, in alternating layers, add the chicken and the sauteed vegetables back to the Dutch oven, along with the seasonings and the flour. When all the ingredients are in, reduce the heat and smother everything down until the chicken is tender, about an hour.

About 10 minutes before the chicken is ready to serve, drop in the broccoli florets and the green peas and allow them to soften at a simmer. Remove the chicken from the pot and place it on a warming platter.

Bring the drippings in the pan to a boil, toss in a sprinkling of parsley and green onions; stir 3 tbsp of cornstarch mixed with 1/3 cup cold water. Ladle the sauce over the platter of chicken and serve over noodles