CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

COUNTRY SMOTHERED CHICKEN

Shelly's
recipe box

Printview my recipes
this recipe viewed 19 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Chicken
    Prep Time:       Cook Time:       Total Time:  

2 chickens, skinned and cut into pieces
2 Tbsp Poultry Seasoning
4 tsp poultry grilling seasoning
3/4 stick margarine
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 Portabella 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 all purpose 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

Cut the chickens into serving pieces, wash them thoroughly, and remove all the fat. Then season each piece well with both the seasonings.

Add the butter to a black cast iron 6-quart Dutch oven and get it to the point of just starting to brown. Then drop in the sausage, the onions, the celery, the bell pepper, the mushrooms, and the carrots and fry the mixture until it caramelizes (turns a dark brown). Then when the seasoning vegetables are cooked, remove them from the Dutch oven with a slotted spoon and set them aside in a strainer placed over a bowl.

Now, using the same butter you 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, inch stir in the chicken stock and white wine, and bring it to a boil. Deglaze inch the pot (take a spoon and scrape off the bottom all the debris that stuck to the pot as the chicken browned).

Then, in alternating layers, add the chicken and the sauteed vegetables back to the Dutch oven, along with the bay leaves, the sweet basil, the white pepper, and the all purpose flour.

When all the ingredients are in, reduce the heat and smother everything down until the chicken is tender (or until the meat starts to pull away from the bone—which should take about an hour or so). Finally, 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. Then bring the pot gravy to a boil, toss in a sprinkling of parsley and green onions, and thicken the gravy to your taste by stirring in 3 tbsp of cornstarch mixed with 1/3 cup cold water. All that’s left is to ladle the sauce over the platter of chicken and spoon everything over a heaping plate of hot noodles!

Notes: For an even easier version of this dish, quickly saute the seasoning vegetables until they caramelize. Then toss all the remaining ingredients into the Dutch oven (in layers), cover the pot, and slide the pot into the oven at 325. Then about an hour and a half later, take the pot from the oven, remove the cover, and place the chicken pieces on a serving platter. Bring the gravy to a boil, thicken it with a little cornstarch mixed in cold water, spoon it over the chicken, and serve. While it is cooking, do not baste or stir it.


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Country Smothered Chicken
   by sgre52160



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 celer




* Country Style Smothered Chicken*
   by sgre52160



2 slices bacon, cooked until crisp 1 (3 lb) broiler-fryer chicken, cut up 1 can cream of roasted garlic mushroom soup 1 tsp crushed basil leaves 1 medium onion, sliced 1/2 cup chopped mushroom




Smothered Chicken
   by sgre52160



5 tbsp vegetable oil 1 (4 lb) chicken, cut into 8 pieces, skin removed Salt and freshly ground black pepper 1/3 cup flour 3 fresh turkey sausages, casing removed (8 oz) 1 medium onion, finel




Smothered Chicken Breasts
   by sgre52160



4 boneless skinless chicken breast halves (6 ounces each) 1/4 teaspoon salt 1/4 teaspoon lemon-pepper seasoning 1 tablespoon canola oil 8 bacon strips 1 medium onion, sliced 1/4 cup packed brown




Easy Smothered Chicken
   by myHSplace









view more member recipes
About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.