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Soul Smothered Chicken

Rated as 4.63 out of 5 Stars

"You can't just go to any restaurant and get smothered chicken like you would if you went down to the urban neighborhoods in Houston. This meal of browned chicken in a savory chicken gravy sauce is best when served over a bed of white rice."
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Ingredients

1 h 15 m servings 365 cals
Original recipe yields 8 servings

Directions

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  1. Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge in 3/4 cup flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter.
  2. Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Stir in the flour, and cook 5 minutes more. Pour in the chicken broth, season with cayenne pepper, and remaining salt and pepper. Bring to a boil, and reduce heat to low.
  3. Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened.

Nutrition Facts


Per Serving: 365 calories; 22.9 g fat; 21.2 g carbohydrates; 18.5 g protein; 77 mg cholesterol; 1035 mg sodium. Full nutrition

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Reviews

Read all reviews 328
  1. 410 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Hmmm, trying to think how I can help those that didn't quite get this recipe. 1.Unless you're used to cooking "soul" food, this aint no weeknight dish! I can whip it up quickly and have shortcut...

Most helpful critical review

Sorry this one just didn't do it for us. It smelled really great, but tasted very bland. Will not be making it again.

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Hmmm, trying to think how I can help those that didn't quite get this recipe. 1.Unless you're used to cooking "soul" food, this aint no weeknight dish! I can whip it up quickly and have shortcut...

I just don't get all these people who insist on using boneless, skinless chicken breasts for everything. A dish like this screams out for bone-in, skin-on chicken. If you're afraid of a whole ...

After watching Anita Baker prepare her Smothered Chicken on Oprah, I decided to try hers. It was very bland. So I searched and found this recipe. Just what I was looking for! Several years ag...

This is one of our absolute favorite recipes. I make it exactly as instructed and it has become the ultimate Wow! meal to make for company or family gatherings. It's easy, inexpensive and just m...

This sounds great! I can't wait to try it! I'm 'reviewing' in response to the June 22, 2007, review which asked why people try to use boneless, skinless chicken breast in a recipe (especially ...

This was absolutely delicious as written. It tasted like buttery chicken pot pie, without the pie or peas. Any skin-on bone-in chicken pieces will work great, so I used 8 drumsticks. After addin...

Really good! I used just over a pound of chicken breasts cut into strips and went light on the salt, but kept everything else the same. For whatever reason, it took me a lot longer to cook than ...

Thank you all for reating my recipie. Please keep in mind to use seasoning to cater to your own taste. AllRecipies.com cut down my seasoning mix a lot probably for sodium purposes. Also it may n...

Made this for my husband, because it's one of his favorite dishes. He LOVED it! The 3-year-old gave it a thumbs up also! I used 8 thighs instead of a whole chicken and slightly modified the reci...