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[Total: 2 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)
- 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.
- 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.
- 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.
- 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.
- Ladle chicken and gravy over rice or mashed potatoes.
- Serves 4.
- © Victoria Hart Glavin
