Hattie's Smothered Chicken with Gravy
There is a distinct difference between chicken
stew and chicken fricasee, aka smothered chicken. With stew, the chicken and various vegetables are combined in
a pot, covered with broth, brought to a boil then simmered until done. With a fricasee the chicken is browned first,
which adds a deeper layer of flavor, then simmered in gravy until done.
Both are good, but Hattie's smothered chicken is
- 3- to 4-pound chicken, cut up
- 1/2 tsp black pepper
- 3 green onions, cut into 1-inch pieces, including
some of the green
- 3 cloves garlic, mashed and minced
- 3 1/2 cups hot water or chicken broth
- 1 tsp. sea salt
- 1 tsp. powdered sage
- 1/2 medium yellow onion, thinly sliced
- 2 Tbsp all-purpose flour
- 3 Tblsp vegetable oil
In deep, heavy 12-inch skillet, heat oil over low
heat for about 5 minutes. Sprinkle chicken with salt and pepper; place in hot skillet. Cover chicken with yellow
and green onions and minced garlic (this is why it's called "smothered" chicken). Increase heat to medium.
Cook 10 minutes; turn chicken. Cook 10 minutes
longer or until golden. Reduce heat to low; cook 5 minutes longer. Turn; cook 5 minutes. Remove chicken and onions
from skillet. Place in large pot or Dutch oven; set aside.
Make a roux (pronounced "roo"). Make
sure you have about 2 Tbsp. of chicken drippings or butter in the pan and heat it over low heat until it starts
to sizzle. Add 2 Tbsp flour, the onion powder and sage and mix with a whisk, stirring constantly, until it forms
a smooth, uniform mixture. Cook the roux over low heat for 2 or 3 minutes to eliminate the raw flour flavor; the
color should be blond or golden.
Stir in the water or chicken stock, stirring constantly
with a whisk to keep lumps from forming. If it gets too thick, add more liquid. When it is smooth and starting
to thicken, pour the gravy over the chicken in the large pot. Heat to boiling; reduce heat to low. Cover and simmer
1 hour, stirring occasionally so the gravy doesn't stick to the pot.
Serve hot over rice or wide noodles.