Nana’s Smothered Chicken

Nana’s Smothered Chicken

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories:  ,

Yields or Serves:  

Rating:
[Total: 1   Average: 5/5]

This is a straightforward chicken recipe that is a staple in Southern kitchens. Essentially shallow-fried chicken slow cooked in a brown onion gravy. I like to serve over buttery mashed potatoes.

  • 1 Cup Unbleached Flour
  • 3 Pounds Chicken Pieces (Skin On)
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Freshly Ground Pepper
  • 1/4 Cup Vegetable Oil
  • 3 Strips Bacon (Chopped)
  • 2 Tablespoons Bacon Grease
  • 2 Medium Onions (Chopped)
  • 3 Celery Ribs (Chopped)
  • 1 Cup Chicken Stock
  • 1 1/2 Cup Amber Beer
  • 1 Tablespoon Hot Sauce
  • 1 Bunch Green Onions (Finely Chopped)
  1. In heavy pan or Dutch oven, sauté bacon pieces over a medium-high heat for 5 minutes. Stir constantly. Remove bacon pieces and transfer to paper towels. Leave bacon grease in pan.
  2. Add vegetable oil with bacon grease. Working in batches, brown chicken until golden on both sides. Remove chicken pieces to platter and set aside. Finish cooking remaining chicken.
  3. When all pieces are browned, cook onions in remaining oil and grease over medium heat for 8 minutes. Add celery and cook for another 5 minutes. Add cooked bacon pieces and chicken pieces back to bottom of pan. Add chicken stock and beer. Keep chicken pieces mostly submerged.
  4. Bring mixture to gentle boil. Cover and reduce heat to low for 1 hour. You will want meat to separate easily from the bone. Stir in hot sauce and green onions before serving.
  5. Ladle chicken and gravy over rice or mashed potatoes.
  6. Serves 4.
  7. © Victoria Hart Glavin

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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