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Flo’s Smothered Chicken

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CATEGORY CUISINE TAG YIELD
Meats Soul food Infood01 1 servings

INGREDIENTS

1 Chicken; 3 to 3 1/2 pounds
1 ts Salt
1/2 ts Freshly ground black pepper
1/2 c Flour
1 Celery stalk
2 Onions
2 Cloves garlic
1/2 ts Dried thyme
2 tb Oil
2 c Chicken broth or homemade chicken stock

INSTRUCTIONS

Cut the chicken into serving pieces: the breast into halves, the legs and
thighs separated, plus the wings, for a total of 8 pieces. Trim away any
visible fat and discard. Rinse the chicken well under cold running water.
Pat dry with paper towels. Sprinkle the chicken with the salt and black
pepper. Place the chicken into a plastic or brown bag. Pour the flour into
the bag and shake well to cover the chicken all over. Remove the chicken
from the bag and dust off excess flour. Save 1 tablespoon of the flour to
use to thicken the gravy. Dice the celery; slice the onions; and mince the
garlic. Crush the thyme. Set aside. Heat the oil in a large skillet that
has a cover. Add the chicken and saute over mediumlow heat for about 20
minutes, turning occasionally to brown evenly. When golden brown, push the
chicken to the side of the pan. Add the reserved tablespoon of flour and
saute, stirring until browned. Add the celery, onion, and garlic to the
skillet and saute for 5 minutes, stirring occasionally, or until the
vegetables are tender. Stir together the chicken and vegetables. Add the
chicken broth. Bring to a gentle boil. Reduce the heat to very low, cover,
and simmer the chicken for 20 to 25 minutes, or until the chicken is
fork-tender and the juices run clear when pierced.
Yield: 4 servings
Converted by MC_Buster.
NOTES : Recipe Courtesy of Joyce White, author of Soul Food
Recipe by: IN FOOD TODAY SHOW #INL168
Converted by MM_Buster v2.0l.

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